the classic starter culture for a reliable natural maturation. • for all dry cured
sausages and fermented small sausages. • for all BESSAVIT® compounds.
Starter - Cultures by MOGUNTIA
for a perfect fermentation
ProtectSTART®
BESSASTART® • the classic starter culture for a reliable natural maturation • for all dry cured sausages and fermented small sausages • for all BESSAVIT® compounds
• in conjunction with FIXREIF® GdL-free compounds for fast fermentation without GdL • reliable, secure and fast • for a perfect well balanced flavour
1,00E+009 1,00E+008 1,00E+007 bacterial count
FIXSTART®
1,00E+010
1,00E+006 1,00E+005 1,00E+004 1,00E+003 1,00E+002 1,00E+001 0
1,5
2
2,5
3
3,5
4
4,5
5
5,5
6
6,5
7
7,5
8
time
RedSTART® • the culture for spreadable Mettwurst types and small diameter fermented sausages • high nitrate-reductase power especially in conjunction with BESSAVIT® and FIXREIF® compounds for a perfect colour
PökelSTART® • the culture to control the fermentation process for all dry cured ham products • natural but remarkable inhibition properties for bacteria control and colour development • for all Roh-PÖKELFIT® compounds
ProtectSTART®
Salmonella
• fulfills all requirements of a classic starter culture with reddening, pH reduction and aroma formation • reliable, consistent pH value reduction and reddening • reduces salmonella by building other hurdles and inhibits listeria and other enterobacteria • enhanced reddening due to staphylococcus and l. citreum • optimal effect only in conjunction with BESSAVIT® Protect compounds
ProtectSTART® Starter cultures Name: ProtectSTART® Description: Starter cultures Composition: Staphylococcus xylosus, Staphlococcus carnosus, L. citreum.
technical data
ProtectSTART® development:
Description: Starter cultures for the production of fermented sausage, in particular short- and quickly matured types. The starter cultures are designed to reduce, in addition to the classical sausage fermentation, enterobacteriaceae such as salmonella and inhibit listeria.
The starter cultures were developed and bred together with Haya food production GmbH. The arotop food & environment Mainz was commissioned with laboratory tests and the examination of the food safety and quality control. Arotop as well did the studies with laboratory standard.
Sales: MOGUNTIA - WERKE; MOGUNTIA Production: MOGUNTIA - WERKE Gossau (Haya Schweiz AG)
MOGUNTIA-WERKE Mainz and MOGUNTIA INTERNATIONAL application engineers conducted practical application tests.
Articlenumber: M8929 Packaging: Box with 15 packs à 30g Recommended quantity: 0.6 g per kg of mass
The product has been tested by the MOGUNTIA advisers in field trials on a wide range of conditions.
Introduction:
Salmonella profile:
The production of fermented sausage is based on a preservation of chopped raw meat filled in casings by way of acidification (salting, pH-value reduction, drying and building up a competitive flora from healthy or health promoting microorganisms.) (picture 1 backside).
Limit values for the increase- and survival possibilities of salmonella
In particular to proliferate micro-organisms, which may be conducive for the acidification of the fermented sausage (lactic acid formers = lactobacili) or contribute to the rediction of nitrate, an optimum heat and humidity are significant. The meat has a natural bacterial flora. Salmonella can also be included (Risk factors (when it comes to quality and quantity)for spreading
Mortifikation: > 70°C
of salmonella in different production procedures with pork meat; Christiane Meyer, Hannover 2004)
Starter cultures are used to generate the necessary germ pressure of positive microorganisms. By educating a competitive flora most undesirable bacteria are suppressed. Nevertheless, when it comes to enterobacteria there still exist some deficits because these germ trunks can increase pretty fast during the maturing conditions of fermented sausage. Furthermore they are very solid compared to normal starter cultures.
pathway of the maturation
Bioprotection: By the use of ProtectSTART® starter cultures salmonella in short matured fermented sausage ( Maturation of 5 days) get inhibited by 3 log = 99.9% among these conditions. The competent culture of L. citrium is building up an inhibitor in the meantime. To get a special sugar combination of mono- and disaccharide an optimum building is inalienable. The graphic in picture 1 shows that.
Family: Enterobacteriacea Temperature increasing: 7(5)°C up to 45(47)°C Optimum: 37°C pH-value increasing: pH 4,5 bis 9,0
The number of bacteria of salmonella choleraesuis gets consistently reduced with the increase of L. citrum.
Optimum: pH 6,5 – 7,5 Mortifikation: < pH 4,0 Water activity limit value: aw value 0.93 Redox potential limit value: Eh 30 mV NaCl-value 4% NaNO2 ~ 350 mg/kg Source: SALMONELLEN; WS 2009/2010; Proff. Bülte / Eisgruber, Institut für Tierärztliche Nahrungsmittelkunde, Justus-Liebig-Universität Gießenn
The microorganism value, in addition to the maturation condition of short matured fermented sausage is perfect as we see on the salmonella limit values. Here‘s just a competitive flora which produces the necessary inhibitor to effectively battle salmonella. The way ProtectSTART® works ==>
Picture 2 Salmonella inhibition
The culture of listeria produced a very stabilizing effect. Compared to the 0-batch, the batch produced with L. Citrium showed no increased listeria value. Sources: Test results arotop food & environment Mainz 2011 Development MOGUNTIA - WERKE Gossau together with Haya Lebensmittelerzeugung GmbH Gossau 2011 Risk factors (when it comes to quality and quantity)for spreading of salmonella in different production procedures with pork meat; Christiane Meyer, Hannover 2004) Source: SALMONELLA; WS 2009/2010; Proff. Bülte / Eisgruber, Institute for veterinary food lore, Justus-LiebigUniversität Gießen
Picture 2 Listeria inhibition
Haya Schweiz AG
AromaSTART
AromaSTART
Industriestrasse 19, CH-8625 Gossau (ZH) Tel.: +41 43 833 88 33 E-Mail:
[email protected]
®
MwSt-Nr: 230 90 Fax.: +41 43 833 88 30 www.haya4you.com
Technical Data Sheet pH Value during the process 5,70
Product Name
AromaSTART Starterkulturen 30/50
5,60
Product Code
M893103
5,50
Declaration
Starter culture
5,40
Product description
5,30
Parameters
pH
5,20 5,10
Appearance
5,00
Ingredients
4,90
Use
4,80
Dosage
4,70 -3
4
11
AROMASTART®
White to pale brown powder Sugar, Staph. carnosus, Staph. xylosus, Pediococcus pentosaceus, Deb. Hansenii Starter cultures are preparations of living micro-organisms used to facilitate (accelerate and control) fermentation. 30g is used for 50kg meat
18
Time (d) BESSASTART®
Description
Parameters for positive release PRESTOSTART®
FIXSTART®
• multi sector culture - with aroma bonus • fast but not too strong pH reduction • stabilisation in the course of the ripening process with mild pH value increase in the course of drying
Parameters
Description
Staphylococcus [cfu/30g] Pediococcous pentosaceus [cfu/30g] Deb. Hansenii [cfu/30g]
0.8-1.2*1011
Moulds [cfu/g]
