THT - Probiotics & starter cultures

Food ingredients

THT has always specialised in products for use in meat, bread and wine-making. Our company selects and produces on a large scale bacteria that will confer specific organoleptic and/or storage properties on a given foodstuff, through fermentation. These are known as ‘starter culture’.
Various types of strain are combined to produce optimum synergies.

The lactic acid bacteria used in meat applications are selected for their multiple technological characteristics. These are natural food ingredients (clean label!) which significantly influence the characteristics of the end product.

In particular, there is a long tradition of using specially selected starter cultures in the production of fermented dry sausages. There are a number of reasons for this:

Firstly, to promote acidification (i.e. the production of lactic acid from sugar metabolism), which helps guarantee the food safety of the product by inhibiting the natural contaminating flora present in the meat. In addition, the reduced pH affects the water retention capacity, enabling the texture of the sausage to be controlled.

Other types of bacteria affect aroma development and the colour of the foodstuff.  Consequently, by using different blends of strains, in suitable concentrations and specific proportions, it is possible to create a vast array of final products.

Finally, using starter cultures to start the fermentation process in fermented dry sausages also guarantees perfect consistency between batches.

In addition to starter cultures, THT also provides bioprotective cultures capable of naturally protecting your product and facilities from a specific pathogen, namely Listeria monocytogenes.

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Grapes are a natural product but wine is not.

Without human intervention, vinegar would be the inevitable fate of grapes, after a complex chain of chemical transformations.  Human intervention, in wine-making, involves monitoring different types of transformation.

During alcoholic fermentation, a large number of products are synthesized. These include malic acid, whose presence is often frowned upon by wine expert.

 

To eliminate malic acid, a second fermentation known as malolactic fermentation (MLF) is performed, which transforms the malic acid into lactic acid.  The addition of carefully selected lactic ferments will significantly enhance the organoleptic properties of the wine.

THT’s Oenococcus oeni ferment can be used for bacterial seeding of your wine, helping to ensure a successful, high-quality product at every vintage.

In bread-making, sourdough is used to enhance the aroma and improve the texture and shelf life of bread.

Sourdough is made by a long fermentation of dough using a mixture of yeasts and bacteria. The combination of yeast and bacteria creates complex aromas, which are highly prized by lovers of traditional breads.

THT offers a complete range of specially selected cultures for use in sourdough bread-making. THT is currently the exclusive supplier of one of the world’s leading manufacturers of bread-making ingredients.