Culture composition: Lactobacillus sakei and Staphylococcus carnosus.
Use for the production of fast fermented meat products at 22-32°C (72-90°F). The culture ensures a unique flavor and a good color development. The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages. The culture does not ferment saccharose (sucrose) and it is therefore recommended to use glucose (dextrose) as the carbohydrate source in the mix.
Dosage: 25g for 100kg of meat mix
***If not in stock, the CXSP culture from Lallemand offers Similar results. Our SKU# 640100-027
>Dosage per Kg of meat: 0.25g / Kg
>Dextrose required per Kg of meat: 5 → 15g
>Fermentation Temperature: 22° → 32°C for 2 → 4 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 achieved