“Good” bacteria can favour inhibiting unwanted contaminants-preventing food spoilage or enhancing food safety. The inoculation of good bacteria steers the microbial flora of the product until the end of shelf-life passing from an uncontrolled and random fermentation to a controlled fermentation.
Selected crops strains able to prevent oxidation and the consequent rancidity.
They develop a balanced and characteristic aromatic bouquet and help fixing the color and obtaining a good finished product.
