Bactoferm F-RM-7 Meat Starter Culture 25g

Bactoferm F-RM-7 Starter Culture 25 gram pack will process 100kg of meat. Contains Lactobacillus sakei, Staphylococcus carnosus, Staph.xylosus bacteria

This starter culture is for fast to medium fermented for northern European and US style Salami.

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.

Bactoferm starter cultures must be kept frozen once received (6 mths life frozen) and if kept defrosted must be used within 14 days.