Frutarom link with academia bears fruit for sausages

By Jane Byrne

- Last updated on GMT

Research project feeds into sausage culture development
Research project feeds into sausage culture development

Related tags Sausage

A collaborative research project between Frutarom Savory Solutions and academia has fed into the development of a starter culture for raw sausage meat that the ingredients firm flags up as enabling a rapid lowering of the pH value while ensuring safety and sensory quality.

Dr Christian Hertel, R&D manager cultures at the Germany-based Frutarom division told that while the research initiative with the German Institute of Food Technologies (DIL) only came into effect in the last phase of the development of the new culture, the cooperation “contributed successfully to the finishing of the development work.”

BITEC Advance LD20, he said, has been developed for the production of fresh and dried fermented sausage including spreadable and sliceable products such as salami, Zwiebelmettwurst, Braunschweiger, or Rohpolnische.

Hertel said the new culture has been tested at the industrial scale and was found to be an excellent culture to combine fast fermentation with pleasant mild taste. “BITEC Advance LD-20 has completely convinced, not only in our laboratories, but also during several trial runs within the industry.”

Pathogen control

The new culture, which is added to the meat sausage at the beginning of the production process, contains strains of the bacteria Lactobacillus sakei and Staphylococcus carnosus.

Hertel explained that Lactobacillus sakei quickly reduces the pH in the sausage meat by lactic acid formation, within 24 hours depending on the formula and fermentation conditions. “Thus, this strain contributes to the product safety by avoiding the growth of pathogens. At the same time, however, this strain provides a pleasant mild taste.”

Staphylococcus carnosus, he said, exhibits a strong nitrate reductase and thus contributes the development of the typical red colour of the fermented product. “In addition, in combination with the indigenous meat enzymes, this strain contributes to the development of a typical fermentation flavour,”​ he added.

Academia link

March 2011, Frutarom Savory Solutions launch a research project on starter cultures with DIL, an initiative which the company said at the time would eventually propel it into a leading position in Europe in the field.

As well as in sausages, starter cultures are used in the manufacturer of other fermented foods such as cheeses and yoghurts, fermented vegetables such as sauerkraut, bread, vinegar, and alcoholic beverages like beer.

Frutarom Savory Solutions already offers them to the meat, fish and convenience products industries, as well as savoury flavours and seasoning compounds. It is aiming to shore up its knowledge and capabilities, however, through the strategic cooperation with DIL with the aim of improving the safety and stability of products.

At the time of the announcement of the research project, DIL director Dr Volker Heinz emphasised that the arrangement will be “very results oriented”.

He added that the institute finds industry cooperatives to be “highly relevant”, but that such exclusivity as has been forged with Frutarom is unusual. "In this project, we will consolidate our comprehensive know-how with Frutarom’s expertise,”​ he said.

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