he Safepro range is a series of specifically developed cultures for application in a variety of food products. The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto. The culture has a high salt tolerance and secures the formation of pleasant curing flavour and stable colour along with great antagonistic properties against Listeria. It also retards rancidity formation.
Culture Composition: Pediococcus Acidilactici, Staphylococcus Carnosus
Dosage: 25g per 100kg added directly to the curing salt or to the brine. Dissolution prior to use is not recommended.
Storage: Freezer (-17-1oC), travelling at ambient temperature.