Italian based Sacco srl operates in the sector of starters. They produce lactic acid bacteria and moulds for the dairy, meat and pharmaceutical industries.
Among Sacco’s cultures, there are different strains belonging to the genera Bifidobacterium, Lactobacillus, Lactococcus, Leuconostoc, Staphylococcus and Streptococcus.
Sacco’s activities in the consortium focus on
- The improvement of the yield during production of the different strains,
- The improvement of their robustness, activity and stability after freezing/freeze drying.
Over the years, Sacco has gained experience in participating in International Projects (such as FERBEV 031918, which aimed at improving the processing of four fermented beverages from Eastern European countries) as well as national projects in Italy.