1、Broad-spectrum antibacterial: Effective against bacteria, molds and yeasts and can significantly reduce the total number of bacterial colonies and mold fermentation.

2、Alternative to potassium sorbate and streptococcus lactis:The preservative effect of Fermented / Cultured Flour in  sausage is not significantly different from the preservative effect of the combination of potassium sorbate and Nisin.

3、Sensory evaluation: No significant effect on the taste, flavor and texture of sausage.