For all those interested in using Bio cultures, the faster the culture starts working, or the shorter the lag phase, the faster the culture will reduce the Ph and produce pediocin and bavaricin (kind of "antibiotics"), and that keeps Listeria monocytogenes at safe levels.
Lag phase can be reduced by: 1. increasing fermentation temperature, 2. increasing the amount of culture.
Informative links: (both include hurdle technology)
https://webcache.googleusercontent.com/ ... clnk&gl=us (You will need to scroll down) See section 2
https://www.meatsandsausages.com/sausag ... ty-hurdles
