Description
Description:
Bactoferm T-SPX Starter Culture 25 gram pack will process 100kg of meat. Contains Pediococcus pentosaceus, Staphylococcus xylosus bacteria
Due to several requests for products that can assist with fermented or air dried salamis we have located a supply of starter cultures.
Starter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.
Starter cultures are used to balance PH levels, provide a tangy flavour, control growth of friendly bacteria and to speed up the fermentation process.
Traditionally the manufacture of fermented sausages has relied on the correct balance of bacteria’s already being present in the meat. This can be a hit and miss process with some failures, using a starter culture (correctly), will ensure a more reliable result.
The Bactoferm T-SPX Starter Culture 25g must be kept frozen once received (18 months life frozen) and if kept defrosted must be used within 10 days. Once we receive it your order will be shipped in an overnight post pack. Once you receive it, if you’re not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.
Ferment at 20 degrees Celsius for 72 hours.
