The Bactoferm range contains starter cultures for traditionally and fast fermented meat products. 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 gives a 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), travelling at ambient temperature.