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What's the Culture?

Pediococcus acidilactici

Pediococcus acidilactici is a species of bacteria commonly found in fermented foods. It is a lactic acid bacterium that plays a role in the production of fermented foods such as salami and some cheeses. P. acidilactici is known for its ability to produce lactic acid, which contributes to the sour taste and preservation of these foods. It also has potential health benefits, including the ability to inhibit the growth of harmful bacteria and enhance the immune system.

Lactobacillus sakei

Lactobacillus sakei is a species of lactic acid bacteria commonly found in meat and fish products. It is known for its ability to inhibit the growth of harmful bacteria and improve the quality and safety of food. L. sakei has also been studied for its potential health benefits, including its ability to enhance the immune system and prevent respiratory infections. It is commonly used as a starter culture in the fermentation of sausages and other cured meats. This bacteria has gained attention in recent years due to its potential as a probiotic, with studies suggesting it may have positive effects on gut health and overall well-being.

Staphylococcus carnosus

Staphylococcus carnosus is a species of bacteria that belongs to the Staphylococcus genus. It is a Gram-positive, non-motile, and non-spore-forming bacterium. It is considered a commensal bacterium, meaning it can live in harmony with its host without causing harm.

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