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Bactoferm F-RM-52, 25g

  • 2012-09-07


Culture of Lactobacillus sakei & Staphylococcus carnosus.

For medium to fast acidification. This culture causes the meat’s pH to drop to under 5.0 in about 4 days.

***If not in stock, the CXSP culture from Lallemand offers Similar results. Our SKU# 640100-027 (https://testek.ca/en/produit/lallemand-meat-ripening-cxsp-15g/)

Out of stock

SKU: 640100-008 Categories: ,

Additional information

Weight 1 kg

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