BIOPRESERVATION WITH FLORACARN L-2

Lactic acid bacteria applied as a protective culture are capable of su ppressing undesired microorganisms and they alter the sensory properti es of the products as little as possible. Biopreservation can be consi dered as an additional parameter for improved safety and quality of e. g. cooked and uncooked meat products. The culture Lactobacillus alimen tarius BJ-33 tested in vacuum-packed Frankfurter-type sausages and MA- packed (in modified atmosphere) bacon cubes was able to suppress the i ndigenous flora. Furthermore, the growth of inoculated Listeria monocy togenes was inhibited.