Cultured dextrose, also known as fermented sugar or cultured sugar, is a natural antimicrobial agent produced through the controlled fermentation of dextrose (typically from corn, cane, or beets) using food-grade bacteria. This process generates organic acids (primarily propionic, lactic, and acetic acids) and peptides that inhibit microbial growth, making it a clean-label alternative to synthetic preservatives in the food industry. In ready-to-eat (RTE) meats, it's commonly applied to control pathogens like Listeria monocytogenes, which is a major concern due to its ability to grow at refrigeration temperatures and persist in processing environments.

Cultured dextrose emerges as a powerful natural preservation method to control Listeria monocytogenes in RTE meats, offering a clean-label solution for enhanced food safety in deli products.

Introduce the use of buffered vinegar in meat products

Transglutaminase can improve yield in cottage cheese production by 15%

Cultured Dextrose Benefits
Flexible range for broad-spectrum antimicrobial protection
Effective post-inactivation barrier for Listeria monocytogenes
Natural, label-friendly solution
Cost-effective drying system for ease of use
Neutral or positive flavor impact on the final product

The dosage of chymosin is expressed in IMCU per liter of milk. Typical dosages range from 20 to 50 IMCU per liter, but this can be adjusted based on the specific cheese type and desired coagulation time.