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Bactoferm F-LC, 25g

  • 2014-03-28


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

>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

Out of stock

SKU: 640100-007 Category:

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