HOLDBAC™ Protective Cultures are carefully selected and highly robust strains capable of out-competing known pathogenic bacteria and spoilage organisms in complex food matrices.
These patented concentrated frozen or freeze-dried strains either control yeast and mould growth (HOLDBAC™ YM) or the growth of Listeria monocytogenes (HOLDBAC™ Listeria). They are produced at our plants in Dangé St Romain, France and Niebüll ,Germany.
We also supply TEXEL® NatuRed, a unique range of cultures used to reduce nitrosamine generation and thus improve the safety of cooked meats.
Today it is estimated that more than 500 ‘known’ genera of bacteria and yeast live in the human body. Most are beneficial, interacting closely with our immune system, but there are some that may act as pathogens. Indeed, humans can be viewed as walking “superorganisms”, highly complex conglomerates of human cells, bacteria, fungi and viruses who’s existence depends on complex chemical processes taking place within and between each cell.
An integral part of this natural balance is the production of microbial and cellular metabolites, which not only enhance each cell’s chances of survival but also its ability to keep other microorganisms - such as pathogens - at bay. Similar types of metabolic by-products can be found in fermented foods. Consequently the addition of HOLDBAC, specific antimetabolite producing protective cultures, to foods is a growing area of application.
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Somewhere between 5000 and 10000BC, our ancient ancestors observed that fermentation helped in preserving and producing desirable food products. This was the beginning of food that is still consumed today, such as bread, beer, wine, meat and fermented milks. |
Good manufacturing practices are a pre-requisite for the use of HOLDBAC™ Protective Cultures and TEXEL® Meat Cultures. Food labelling legislation varies between countries. Always be sure to check the current legal situation with the appropriate local authorities, or contact Danisco.
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