GDS® 3349®
Our idea
Cooked ham
Cooked ham is considered a habitat for bacteria. Both good bacteria and pathogenic bacteria that cause spoiling live there, competing for the available nutrients they need in order to grow.
The mission
The hunt begins
01 The plan
Since that one perfect germ is part of the natural microflora of cooked ham, we searched for products that smelled and tasted good after the ´best before´ date had elapsed, in which no slime or gas had developed inside the packaging, but which still contained a very high numer of micro-organisms. We took a closer look at the products that met all these criteria, examining the micro-organisms of these products. Many of them were discarded immediately because we knew they were not one of the good germs.
02 Narrowing the ranks
A total of 50 lactid acid bacteria strains were left over.
More information had to be gathered about these still completely unknown germs. In addition to testing for safety (do they meet the EFSA´s QPS criteria and are they safe for humans at high concentrations?), the effects of the individual strains on the sensory characteristics of the products were studied.
Just 5 germs remained standing.
03 The finalists
The selected 5 were thoroughly examined again: a metagenomic analysis followed.
The 5 finalists were added to cooked ham - their natural habitat - in quantities that were high enough (CFU 1x105/g) to give them an advantage in access to the available nutrient resources. The finalists had a period of 14 days of competition at a pleasant 4–7 °C to demonstrate their dominant performance.
They did this by reproducing and, as a result, driving out other bacteria (i.e., through competitive exclusion).
The race started out neck and neck, but one finalist managed to gain a growing lead over its competitors, clearly winning the battle for the cooked ham with decisive dominance of ca. 98–99 % (ca. 5x109/g).
900
tests in 5 European countries
73 %
of the tests showed organoleptic differences or had a germ density that was too low.
27 %
of the tests met the criteria and had no conspicuous organoleptic issues.
550
germs that dominated among the bacterial flora after the best ´before date´ had passed were isolated.
50
strains were then chosen and comprehensively tested for suitability as a protective culture.
5
strains were thoroughly examined again with metagenomic analysis.
And the winner is:
GDS® 3349®
The latest benchmark for
Bioprotection 2.0 for cooked ham & bacon
What makes it so unique?
Bio Protection 2.0
…for cooked ham & bacon
…is substrate-specific
Attractive price
World first
…is considered a food ingredient
…dominated by competitive inhibition
...no bacteriocins
Clean Label
Sensory better
Protection against listeria
Biological
Stable pH value
No color change
GDS® 3349®
What can the new one?
No bacteriocins
Proven not to form bacteriocins
It dominates the microflora
...in the product through competitive exclusion
Protection against listeria
Prompts a log reduction in listeria in cooked ham & bacon
Not an additive
It is not regarded as an additive: It can be listed as “lactic acid or a protective culture”
Experts for competent advice
