Product description

Cultures covering a wide range of applications: acidification, ripening, color, stabilization, control of microflora, reduction of oxidation, with and without lactic bacteria

Starter cultures for all possible applications around fermented and cured meats.

LALCULT® Carne delivers a reliable red color development, contributes to flavor formation of mild or acetic flavors, controls the pH (deep or higher), and provides an elastic texture or a strong “wooden” one.

LALCULT® Carne has the answer for all desired finished product profiles. Leading in the Mediterranean region, this product range is the best partner to improve the organoleptic profile of your product.

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