Bactoferm B-LC-78, 25g
- 2025-02-05
$35.00
Culture composition: Pediococcus acidilactici and Staphylococcus Carnosus.
The B-LC-78 is typically used to cure whole muscle meats such as bacon, pancetta, 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.
>Dosage per Kg of meat: 0.25g / Kg added directly to the curing salt or to the brine. Dissolution prior to use is not recommended.
>Dextrose required per Kg of meat: 5 → 15g
>Fermentation Temperature: 24° → 25°C for 2 → 3 days
>Fermentation required humidity: 90 → 95% RH
>Drying/curing procedure: Maintain a temperature of 12° to 16°C @ ±80% RH until 30% weight loss is achieve
