Bactoferm F-LC, 25g
- 2014-03-28
$65.00
Culture of Pediococcus acidilactici, Lactobacillus curvatus & Staphylococcus xylosus
Protects the sausage from Listeria contamination while being a versatile culture for acidification
***If not in stock, the SAX-01 culture from Lallemand offers Similar results. Our SKU# 640100-024
https://testek.ca/en/produit/lallemand-lalcult-sax01-15g/
>Dosage per Kg of meat: 0.25g / Kg
>Dextrose required per Kg of meat: 5 → 15g
>Fermentation Temperature: 24° → 25°C for 48 hours OR at 35° → 45°C for <12 hours
>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
