Bactoferm T-SPX Starter Culture

  • Save $-21!
  • $21.00
Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text
Umai Dry Salumi, Bactoferm T-SPX Starter Culture
Bactoferm T-SPX Starter Culture - UMAi Dry® packet
Bactoferm T-SPX Starter Culture - UMAi Dry® packet
Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text
Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text
Umai Dry Salumi, Bactoferm T-SPX Starter Culture
Bactoferm T-SPX Starter Culture - UMAi Dry® packet
Bactoferm T-SPX Starter Culture - UMAi Dry® packet
Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text

Bactoferm T-SPX Starter Culture

  • Save $-21!
  • $21.00

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Bactoferm T-SPX Meat Starter culture - 25g  (for 100kg of meat)
  • A must for dry-cured sausage recipes to lower pH.
  • Helps develop color and achieve tangy flavor.
  • Ensures safe fermentation at room temperature.

Starter culture is ALIVE. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.

Manufacturer description: T-SPX is a mixed meat culture for production of fermented meat products (i.e. Italian Salami, French Saucisson) at temperatures between 18-24oC. The culture provides mild acidification and ensures a good flavour and colour development. 

Culture Composition: Pediococcus Pentosaceus, Staphylococcus Xylosus

Dosage: 25g per 100kg added to the mixture with other dry ingredients early in the process i.e. during grinding, cutting or blending. 

Storage: Freezer (-17-1oC), safe to ship at ambient temperature.

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