SafePro® Flora Italia LC US — Mediterranean character. Fast fermentation.

Bring Mediterranean-style flavor to your next batch of salami with SafePro® Flora Italia LC US. This freeze-dried starter culture combines fast fermentation with flavor and cured-color development, making it a well-suited choice for sausage makers who want Mediterranean character in a fast-fermented product.

Why choose Flora Italia LC US?

• Fast fermentation with mild, developed flavor. The Flora Italia blend supports a rapid drop in pH while developing the mild Mediterranean flavor and aroma associated with traditionally fermented sausage.
• Support for stable cured color. Alongside fermentation, the culture helps develop and maintain the characteristic cured color of your finished sausage.
• Added bioprotection. Selected bacteria in the blend help control the growth of Listeria monocytogenes, providing an additional protective hurdle within your sausage-making process.

Fast fermentation does not mean the culture alone determines how sour your sausage becomes.

The amount of fermentable sugar in your recipe helps regulate the final pH, so your formulation remains an important part of achieving the flavor profile you want. 

What’s in the blend?

The manufacturer’s front-page composition lists three bacterial species: Lactobacillus sakei, Pediococcus acidilactici, and Staphylococcus carnosus. The physiological table on page 2 provides additional detail, separately identifying Staphylococcus carnosus subsp. utilis alongside Staphylococcus carnosus.

Why these matter: The lactic acid bacteria handle acidification, while the staphylococci contribute to cured-color and flavor development. Their activities include nitrate reduction, catalase activity, and the breakdown of proteins and fats into compounds involved in aroma development.

How much do I need?

One 50 g pouch treats 200 kg—approximately 441 lb—of meat mixture.

The recommended use rate is 0.25 g per kilogram of meat mixture, equivalent to 0.025%.

How to use

Add the culture early during grinding or mixing, distributing it thoroughly throughout the meat mixture. It can be added directly with other dry ingredients or dispersed in water before mixing into the meat to improve distribution.

Storage

Freeze upon arrival. Store below 1°F / −17°C in dry conditions. The manufacturer permits ambient-temperature shipping, but the culture should be kept frozen for storage.

Ingredients: Sucrose, culture, manganese sulfate.

Use as part of a validated sausage-making process. The culture’s protective properties do not replace proper food-safety controls or verification of the finished product’s safety.