The Bactoferm range contains starter cultures for traditionally and fast fermented meat products. Bactoferm F-RM-7 is a mixed meat culture for production of fast fermented meat products at 22-32o Celsius. The culture ensures a unique flavour and a good stable red colour development. It imparts a flavour typical of German salami such as Westphalia salami.
Culture Composition: Lactobacillus Sakei, Staphylococcus Carnosus, 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), travelling at ambient temperature.