Key Metrics

Mechanism of Action & Benefits

• Serves as a starter and bioprotective culture for fermented meat products, driving the acidification process and contributing to flavor development during ripening
• Produces class IIa bacteriocins such as curvacin A, inhibiting spoilage and pathogenic Gram-positive bacteria such as Listeria monocytogenes
• Used together with other lactic acid bacteria starter cultures for commercial control of Listeria and extension of shelf life in dry-cured and cooked meat products
• Tolerates the high salt and low-temperature conditions typical of meat curing and refrigerated storage, ensuring stable colonization during fermentation
• Also confirmed as a natural colonizer of chilled vacuum-packed meat, reflecting its adaptation to meat-processing environments
• Primarily used as a meat fermentation and bioprotective culture rather than a general-purpose gut probiotic

Recommended Dosage

Recommended minimum inclusion: 0.1–2×10⁸ CFU per kg body weight, adjusted by target species. For feed inclusion, calculate from body weight and target intake.