Key Metrics

Mechanism of Action & Benefits

• Widely used as a starter and protective culture for fermented and cooked meat products, driving rapid acidification and forming desirable flavor and texture
• Produces class IIa bacteriocins (such as sakacin P and sakacin Q) that form pores in the cell membranes of Gram-positive spoilage organisms and pathogens such as Listeria monocytogenes
• Serves as an effective bioprotective culture in vacuum-packed and modified-atmosphere-packed cooked meat products, extending shelf life by inhibiting spoilage organisms such as Listeria without compromising sensory quality
• Well adapted to the meat environment, tolerating the high salt, nitrite, and low-temperature conditions typical of curing and refrigerated storage
• Certain strains display gut-related probiotic properties, such as adhesion to intestinal epithelial cells, though its primary application remains 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.