Lallemand LALCULT, SAX-01, 15g

This new culture from Lallemand combines the acidification effect from the SPACXH6 or Bactoferm T-SPX and provides a strong protection against Listeria such as Bactoferm F-LC

Application: fast acidification, color and flavor enhancement

The LALCULT®Protect SAX-01 is a multi-strain culture that combines the positive features of the individual strains in relation to acidification, color and flavor formation plus a strong listeria control. The culture shows a mild flavor, strong texture and color development. The acidification speed is very, very quick and one of the fastest available on the market for traditional fermented products at 22-28°C / 70-82°F.

The Cocci ssp. used in the LALCULT®Protect SAX-01 are reducing the risk of oxidation, which ensures that the color and flavor remains stable throughout shelf-life of the final product.

The versatility of this new culture combination comprises a unique Pediococcus acidilactici, Lactobacillus sakei, a NRA strong Staphylococcus xylosus and a very salt resistant Debaryomyces hansenii which makes it suitable for a wide temperature and application range. It also suppresses and control any undesired wild/spoilage flora.

When added to your process these freeze-dried cultures will acidify the meat mix in the first stage of the dry fermented sausage making. This will:

• Improve the meat coagulation
• Facilitate the water loss during drying
• Control the environment by inhibiting the growth of undesirable mold flora and other contaminants.

The cultures will contribute to flavor formation as their lipolytic, and proteolytic activities release flavor compounds.

>Dosage per Kg of meat: 0.15g / Kg

>Dextrose required per Kg of meat: 5 → 8g

>Fermentation Temperature:  20° → 28°C for 24 → 36 hours OR 35° → 42°C for < 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 achieved

Storage:  Freezer – 18 °C (0 °F)