Additional information
Weight | 1 kg |
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$30.00
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:
The cultures will contribute to flavor formation as their lipolytic, and proteolytic activities release flavor compounds.
Dosage: 15g per 100Kg of meat
Storage: Freezer – 18 °C (0 °F)
Weight | 1 kg |
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