€ 34,14

Description

Combines the best of several different bacteria strains to produce stable salamis with a pronounced 'Mediterranean' flavor.
Pediococcus pentosaceus gives a mild lactic taste and accelerated pH-drop at higher temperatures, while two different Staphylococci give more intense color and mild aroma development.
This 25g package contains enough culture to treat 200kg of meat.
Seal and freeze any unused culture. Shelf life on frozen cultures can exceed 6 months, while refrigerated will last a matter of weeks.
Place Bactoferm in freezer immediately upon delivery.

PLEASE NOTE: Due to freezer storage requirements, this product cannot be shipped outside North America. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease. Place Bactoferm in the Freezer Immediately Upon Delivery Combines the best of several different bacteria strains to produce stable salamis with a pronounced 'Mediterranean' flavor. SM-194 offers great growth potential and the ability to suppress indigenous bacteria. Pediococcus pentosaceus gives a mild lactic taste and accelerated pH-drop at higher temperatures, while two different Staphylococci give more intense color and mild aroma development. The following products contain both starter and mold cultures, specially formulated for traditional and fast-fermented salami types. Perfect for traditionally fermented sausages with short production, giving a strong and stable color with an aromatic flavor. Added yeast gives extra flavor development. Use: After seasonings and spices have been effectively mixed into minced meat, the dissolved culture is introduced and thoroughly mixed again using the following method. · For every 10 lbs. of meat dilute 1.2g or ½ teaspoon of culture into room temperature distilled or spring water and let “bloom” for 15 – 20 min. Pour over mixed meat and re-mix again thoroughly. Immediately stuff into casings and proceed with fermentation at 85F and 85% RH for 30 hrs. in order to reach 5.3pH. Mold may be applied prior to fermentation and after stuffing. NOTE: This 25g package contains enough culture to treat 200kg of meat. Using too much culture will not have any adverse effects, however not using the recommended a will result in negative results. Storage: Seal and freeze any unused culture. Shelf life on frozen cultures can exceed 6 months, while refrigerated will last a matter of weeks.

Reviews

The Sausage Maker - Bactoferm SM-194 (D. Hansenii, l. Sakei, P. Pentosaceus, S. Carnosus, S. Xylosus)

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