***This culture is more expensive because it contains twice as much as other Bactoferm products
Culture composition: Lactobacillus sakei, Pediococcus acidilactici and Staphylococcus carnosus
Flora Italia LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes. This culture is recommended for fast fermented sausages. It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.
>Dosage per Kg of meat: 0.25g / Kg
>Dextrose required per Kg of meat: 5 → 15g
>Fermentation Temperature: 24° → 25°C for 20 → 24 hours OR at 30°C for 12 → 24 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