Starter
Cultures
Ambello’s starter cultures are engineered to support controlled fermentation and deliver consistent, high-quality results across cured and fermented meat production. Designed using advanced microbial technology, they enhance food safety, flavour development, colour stability, and overall process reliability.
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Lyocarni SBL-48
A versatile starter culture for traditional fermented salami, delivering controlled fermentation with balanced acidification, stable colour development, and consistent flavour formation. Supports reliable processing outcomes while enhancing safety through inhibition of unwanted microorganisms, including Listeria monocytogenes. Ideal for a broad range of fermented sausage applications where flavour balance, consistency, and product integrity are essential.
Lyocarni SBI-77
A starter culture tailored for traditional fermented salami, supporting steady fermentation, consistent colour formation, and reliable flavour development. Delivers repeatable production outcomes while enhancing safety through inhibition of unwanted microorganisms. Ideal for applications where controlled fermentation and dependable product quality are critical.
Lyocarni SHI-59
A traditional fermentation culture supporting stable colour formation and consistent flavour development, while maintaining balanced acidification throughout the process. Ensures reliable production performance and product safety. Ideal for traditional salami and cured products where consistency, stability, and processing reliability are key.
Lyocarni SBM-52
A traditional starter culture delivering mild acidification, supporting a softer fermentation profile while maintaining consistent colour and flavour development. Enhances product safety and provides stable, repeatable outcomes. Ideal for applications requiring subtle acidity and traditional flavour profiles.
Traditional & Slow Fermentation Cultures
Flavour development, authenticity, and extended maturation
Designed for traditional salami production, these cultures support slower fermentation and the development of complex, aromatic flavour profiles.
Lyocarni VHI-41
A fast-acting starter culture delivering rapid acidification and consistent fermentation performance. Supports reliable colour and flavour development while enhancing safety through inhibition of unwanted microorganisms. Ideal for fast-fermented sausage applications where efficiency, safety, and batch consistency are critical.
Lyocarni VBM-02
A fast fermentation culture developed for efficient salami production, delivering consistent acidification and stable product outcomes. Supports controlled processing while enhancing safety and repeatability. Ideal for fast-fermented applications requiring reliable performance and process efficiency.
Lyocarni VBM-19
A fast-acting culture supporting rapid pH reduction and consistent fermentation, enabling efficient production with dependable flavour and colour development. Ideal for high-throughput applications where consistency and scalability are essential.
Lyocarni VBY-81
A fast fermentation culture incorporating yeast to enhance flavour complexity and aroma development alongside rapid acidification. Improves sensory performance while maintaining product safety and consistency. Ideal for applications where both efficiency and enhanced flavour profile are desired.
Fast Fermentation Cultures
Speed, efficiency, and rapid acidification
Designed for high-throughput production, these cultures deliver fast pH reduction, improving safety while maintaining consistent flavour, colour, and texture.
Lyocarni VBL-84
A starter culture developed for fast fermented sausages, delivering controlled fermentation with minimal acidification alongside stable colour and aroma development. Supports rapid processing while enhancing safety through inhibition of unwanted microorganisms, including Listeria monocytogenes, particularly at low temperatures. Ideal for applications requiring fast production with a milder flavour profile.
Lyocarni VDM-107
A starter culture developed for fast fermented salami, delivering controlled fermentation with balanced acidification, stable colour formation, and consistent aroma development. Supports efficient processing while enhancing product safety. Ideal for applications requiring fast production with strong flavour and colour performance.
Fast Fermentation – Controlled / Low Acidity
Speed with refined flavour outcomes
Designed for producers who want fast processing without aggressive acidity, delivering cleaner, more premium flavour profiles.
Lyocarni VBL-97
A fermentation culture delivering controlled fermentation with medium acidification, supporting consistent flavour and colour development while helping prevent rancidity. Enhances safety through inhibition of unwanted microorganisms. Ideal for applications where balanced acidification and reliable production outcomes are required.
Lyocarni SBM-11
A starter culture for traditional fermented salami, delivering controlled fermentation with medium acidity, stable colour formation, and consistent aroma development. Provides added protection against unwanted microorganisms, including Listeria monocytogenes. Ideal for applications requiring balanced fermentation, product safety, and consistent quality.
Lyocarni SXL-10
A starter culture delivering controlled fermentation with moderate acidity, stable colour formation, and consistent aroma development. Provides added protection against unwanted microorganisms while maintaining a clean, balanced flavour profile. Ideal for applications requiring reliable fermentation performance and flavour clarity.
Lyocarni SBH-61
A multi-strain starter culture delivering controlled fermentation, balanced acidity, and consistent colour and aroma development. Provides added protection against unwanted microorganisms, including Listeria monocytogenes. Ideal for applications requiring reliable fermentation, product safety, and consistent quality.
Balanced Fermentation Cultures
Controlled fermentation with integrated safety
These cultures provide steady fermentation with moderate acidity, combining flavour development with built-in microbial protection.
Lyocarni WBX-87
A specialised starter culture for whole muscle cured meats, supporting controlled fermentation while delivering consistent colour, flavour, and product stability. Helps reduce variability across batches while enhancing safety through inhibition of unwanted microorganisms. Ideal for dry-cured applications such as bresaola, coppa, pancetta, and cured hams, where consistency and product integrity are critical.
Specialised Functional Cultures
Application-specific performance
Targeted cultures designed for specific use cases, including whole muscle products and premium flavour enhancement.
Lyocarni WBL-58
A protective starter culture specifically developed for the controlled production of whole muscle cured meats, including bresaola, coppa, pancetta, and semi-dried ham. WBL-58 combines selected Staphylococcus, Lactobacillus sakei, and Carnobacterium strains to support reliable fermentation while enhancing food safety through the natural inhibition of undesirable microorganisms. The culture promotes stable colour formation, enhances flavour development, improves colour stability, and helps prevent rancidity, delivering consistent, high-quality results across a wide range of whole muscle applications.
Lyocarni BMX-37
A specialised protective culture developed for fresh and cured meat applications, combining selected lactic acid bacteria and Carnobacterium to deliver targeted inhibition of unwanted microorganisms, including Listeria monocytogenes. In addition to enhancing safety and shelf-life, BMX-37 supports colour formation and aroma development, making it well suited to fresh sausages, minced meat products, and cured meats where both microbial control and product quality during chilled storage are essential.
Lyocarni BOX-74
A protective culture developed for raw and cooked meat applications, combining Lactobacillus sakei and Carnobacterium to enhance safety and product stability throughout processing and storage. Effective at low temperatures, BOX-74 provides reliable inhibition of Listeria monocytogenes and supports consistent control of spoilage bacteria. Suitable for fresh meat products and cooked applications, offering dependable, broad-spectrum protection where consistent microbial control is required.
Lyocarni BOX-57
A protective culture developed for fresh and cooked meat applications, combining Lactobacillus sakei and Carnobacterium to enhance safety, extend shelf-life, and maintain product quality. Active at low temperatures, BOX-57 delivers strong anti-listeria performance through bacteriocin production while also suppressing spoilage bacteria via competitive exclusion. Suitable for fresh and cooked meat products, including minced and ready-to-eat applications, particularly where post-processing protection and performance during chilled storage are critical.
Protective Cultures
Shelf-life, safety, and microbial control
Designed primarily for food safety and shelf-life extension, with minimal impact on fermentation.
Lyocarni FPN-07
A surface mould culture for dry-cured and fermented meat products, promoting consistent white mould coverage. Enhances product appearance while protecting against unwanted surface contamination, supporting stable and repeatable maturation. Ideal for applications where visual consistency and surface protection are key.
Lyoflora FP-50
A multi-functional starter culture developed for fermentation applications, based on selected lactic acid bacteria to support controlled acidification and microbial stability. Lyoflora™ FP-50 enables consistent fermentation performance while helping to suppress unwanted microflora, contributing to improved product safety and quality. Ideal for applications where reliable acidification, process control, and consistent product outcomes are required across varying production conditions.
Natacid® Protective Solution
A protective solution designed to inhibit the growth of unwanted yeasts and moulds on meat products, helping maintain product integrity and extend shelf-life without impacting natural product characteristics.
Natacid® is an anhydrous formulation containing 50% natamycin, supplied by Caglificio Clerici, part of the Sacco System group. Suitable for dry-cured meats, sausages, and processed products where surface stability and protection against spoilage organisms are essential.
Mould Cultures
Appearance, protection, and maturation control
Surface cultures designed for controlled mould growth in dry-cured products.
Non-Meat Fermentation Cultures
Extended fermentation applications beyond meat production
BAKERY CULTURES
Starter cultures designed to support sourdough fermentation and dough performance, enabling consistent leavening, flavour development, and process control in bread production.
Lyoflora B-12
A sourdough culture developed for bread production, based on selected lactobacilli to support fermentation and dough development. Lyoflora™ B-12 produces gas during growth, enabling effective leavening either as a standalone culture or in combination with yeast. Ideal for bread applications where consistent rising, fermentation control, and improved dough performance are required, including processes where reduced or no added yeast is desired.
VEGETABLE FERMENTATION CULTURES
Specialised cultures developed to control and stabilise vegetable fermentation, suppressing unwanted microflora while ensuring consistent product quality and safety.
Lyoflora V-3
A starter culture developed for fermented vegetable applications, based on selected lactobacilli to control and stabilise the fermentation process. Lyoflora™ V-3 suppresses indigenous microflora while providing added protection against unwanted microorganisms through bacteriocin production, supporting consistent fermentation outcomes and product quality. Ideal for applications such as olives, sauerkraut, and other fermented vegetables where reliable fermentation control and microbial stability are essential.
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