While most commercially available meat marinades function primarily to flavour food and tenderize meat, LactoMarinate as the name suggests utilizes the properties of Lactobacillus to improve meat safety and shelf life quality. At the same time, the taste, appearance and tenderness of meat are improved.

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Raw meat spoils quickly due to the invasion and decomposition of meat by bacteria and fungi. Using LactoMarinate, the entire surface of the meat product can be coated in a protective layer of Lactobacillus. Lactobacillus is a good bacteria and capable of inhibiting the growth of harmful bacteria such as Salmonella and Escherichia coli. When the growth of such bad bacteria is suppressed, the meat concerned can be kept in a condition safe for consumption for longer periods.

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Lactobacillus will also grow on the surface of the meat and this means more lactic acid produced – or in other words, greater fermentation. Through this process the taste and smell of the meat are improved.

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Through Otemchi Biotechnologies’ Professional Consultancy Services we have successfully co-developed and implemented LactoMarinated chicken and LactoMarinated pork with food processing companies in Singapore. These first of its kind LactoMarinated chicken and pork were awarded the Healthier Choice by Singapore’s Health Promotion Board in 2015 and 2017 respectively.