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.