Industrial fermentation installations
Fermentation of foods refers to a microbial conversion of organic substances, based on the activity of added cell and fungal cultures or enzymes.
Lactobacilli and pediococci convert added sugars into lactic acid and thus lead to a significant reduction in the pH of the raw sausage. This inhibits the growth of unwanted putrefactive bacteria and stabilises the raw sausage. In addition, the pH reduction results in a decrease in the water binding capacity, which promotes drying out of the raw sausage. This drying out is another important step to preservation of the raw sausage without cooling. The pH reduction also leads to an intensification of the curing process and to lower residual nitrite quantities in the finished product.
Put your trust in VEMAG ANLAGENBAU installations for your company’s production to ensure exceptionally high quality products.
Our range includes the following installations:
- CLIMAMAT TWIN
- CLIMAMAT CROSS
- CLIMAMAT HIGHCUBE
- CLIMAMAT POWER
INSTALLATIONS FOR THERMAL FOOD TREATMENT
The installations for thermal food treatment manufactured by VEMAG ANLAGENBAU include hot smoking plants, cooking plants, cooling plants, semi-continuous plant systems, climatic ripening and post-ripening plants, defrosting plants, control and guidance systems and smoke generators. Combined systems are also available for maximum flexibility. Contact us for specific advice.
We will be happy to advise you on which solutions are possible for your company.