Protective Cultures
HOLDBAC® Protective Cultures are carefully selected strains from species with long history of safe use in food. They are capable of out-competing known pathogenic bacteria and spoilage organisms in complex food matrices.
These patented frozen and freeze-dried strains either control yeast and mould growth (HOLDBAC® YM) or the growth of Listeria monocytogenes (HOLDBAC® LA). 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 cure meat thus improving the safety, colour and taste of cooked meats.
The complex chemical processes taking place within and between each culture lead to the production of many metabolites, which not only enhance the culture's chances of survival but also its ability to keep other microorganisms - such as pathogens - at bay. In fermented food, the use of protective cultures for this purpose is a growing area of application.
Did you know?
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 Care4U™ natural food protection solutions. Food labelling legislation varies between countries. Always be sure to check the current legal situation with the appropriate local authorities, or contact Danisco.
