FMI Gıda ve Kimya

Ürünlerimiz

  • Et Starter Kültürleri














    LYOCULTURE starter cultures for cured meat products are made by mixing lyophilized bacteria belonging to the lactic acid bacteria (LAB) and the coccus gram positive groups.

    Our starter cultures act in the development of colour, flavour and aroma, while maintaining the microbiological quality of the products. Lactic acid bacteria acidify the meat slowly and help to inhibit the production of contaminants, stabilizing the finished product. Staphylococcus prevents rancidity problems, lowering residual levels of nitrites and nitrates, while providing characteristic colours and flavours to the dry/cured products.

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Adresimiz

FMI Gıda
MTK Tekstilciler Sitesi 5745/3 Sok. No:10 P.K:35080
Altındağ / Bornova / İZMİR



  • TELEFON : 0 232 486 02 08
  • FAX : 0 232 486 03 08