- They successfully start the ripening and drying processes.
- A moderate rate of acid formation – up to final values of рН 5,0 ÷ 4,8
- They are suitable for the production of sausages, characterized by moderate acidity, stable colour and a mild taste-flavour complex.
- They accelerate the ripening of the sausages and reduce the technological time for obtaining a ready product almost in half.
- A suitable culture for sausages based on short production time.