Learn how Chr. Hansen's lactobacillus strains combat pathogens like Listeria monocytogenes in fermented sausages, addressing risks of survival despite rigorous acidification and drying constraints.

Discover the significance of starter cultures in sausage mince production, where the natural microflora can be enhanced for improved product consistency and reduced production time. Explore the categorization and characteristics of microorganisms used in starter cultures, ensuring optimal performance and quality in sausage manufacturing.

Explore the role of yeasts, particularly Penicillium nalgiovense, in the surface treatment of dried sausages, enhancing appearance, flavor, and protection against rancidity.