Starter cultures are a vital element in the production of raw sausage since they support important ripening processes. Ripening is necessary for the flavor, quality, shelf life and safety of the raw sausage. During this process different activities take place: the pH- and aw-values decrease, reddening begins, salt content increases as the sausage dries and the typical fermentation flavor is created. Starter cultures optimize ripening and lead the specific activities required for the particular end product. Therefore, different microbial strains perform different tasks. There are strains, for example, which reduce the pH-value either quickly or slowly, or are responsible for producing a specific flavor.

Culture, ripening agent and seasoning
Frutarom Savory Solutions GmbH is an expert in this area and develops innovative and tailored starter cultures which meet various demands. The company is the only European manufacturer of starter cultures to provide all-in-one solutions: from development of the starter culture strains and production in the fermenter to the corresponding ripening agents and even suitable seasoning. All aspects of customer service also come from one source: whether clients have questions about product development, food law or the use of the starter cultures in practice, the company is on hand to help.

Always gentle
Frutarom Savory Solutions has developed Bitec Advance RD-1, a "fast" culture which accelerates the ripening process and lowers pH-value within 24 hours. Despite this rapid mode of action, the culture gives the end product a pleasant mild flavor. As a result of using Bitec Advance RD-1, the sausage is ready to sell more quickly and is of equal quality to a product with a considerably longer ripening time. On the other hand, the starter culture Bitec Arom GM-1 produces a strong fermentation flavor. It lowers the pH-value more slowly and is thus ideally suited to longer periods of ripening, which can be defined individually by customers. Both starter cultures are suitable for firm raw sausages like salami or cervelat as well as for sausage spreads and for products produced with saltpeter.

Organic solutions
The market for organically-produced products continues to prosper. And as a result of various scandals in the meat industry, consumers are increasingly looking for organic labels when purchasing meat and sausage products. However, until recently, it was impossible to manufacture raw sausage from purely organic ingredients. In 2009, Frutarom Savory Solutions became the first producer to bring starter cultures of organic quality to the market. Until then, only conventional, non-organic starter cultures were available. According to EC regulation on organic production, these conventional starter cultures are permitted in organic products, as long as the ingredients have not been genetically modified. But having seen the Frutarom organic starter cultures, many producers have welcomed the opportunity to be able to use organic quality even for starter cultures and are grateful that there is no longer any need to compromise. This was particularly obvious at the Biofach 2010 exhibition, where Frutarom presented its organic starter cultures for the first time and received consistently positive feedback.

The company currently offers two organic starter cultures. The first is Bitec Organic GM-1, which is suitable for all types of raw sausage. It acidifies the sausage mildly, evokes a distinct fermentation flavor and provides an appealing color. The second is the non-acidizing Bitec Organic SM-96, which has been developed especially for cured organic products. It develops a typical "cured" flavor, stabilizes color and guarantees high process reliability.
Whether organic or conventional, right from the start, none of Frutarom Savory Solutions' starter cultures contain genetically modified organisms.

Halal certification
With some 1.5 billion followers of the Muslim faith worldwide, the market for halal foods has increased in economic importance. The term "halal" is of Arabic origin and means "clean" and "permitted". When it comes to starter cultures, no products of animal origin (e.g. from pigs, which are perceived as unclean) or from intoxicating substances are permitted in the production chain. The latter is particularly important for disinfection of equipment. As a supplier to the meat industry and trade, Frutarom Savory Solutions recognized the increasing demand for ingredients which are manufactured according to halal principles. In 2010, the European Institute of Halal Certification (EHZ) approved all of the company's starter cultures as meeting the halal standard.

Continuous research
Consumer demands have changed across all sectors of the food industry. With regards to meat products, including sausages, consumers are looking for products which have less salt, a lower fat content and preferably no E numbers. However, reducing the salt and fat content influences the microbiology of the starter cultures. To meet these changing demands, Frutarom Savory Solutions has been working to develop new cultures for several years, both in its own laboratories and in collaboration with renowned companies.
Since March 2011, the German Institute of Food Technologies (DIL e.V.) has been undertaking research in the field of starter cultures exclusively for Frutarom Savory Solutions, with a special focus on functional starter cultures. In this context, "functional" means that the cultures - besides performing their specific functions - fulfil an additional task which can serve as an optimized fermentation process, so that end products offer maximum safety, contribute to health and provide a particularly good taste profile. The first prototype cultures are ready to prove their functionality in Frutarom's proprietary technology centers as well as in the industry, where they are being trialled by customers. Frutarom Savory Solutions is optimistic that it will soon be able to provide a new generation of starter cultures that will make a positive contribution to the trade, industry and consumers at large.

Quelle: Frutarom