Application: fast acidification, color and flavor enhancement. Similar to Bactoferm T-SPX
The SPACXH 6 is a mix of Staphylococcus Xylosus & Carnosus, Lactobacillus Plantarum & Sakei, Pediocuccus Acidilactici and Debaryomyces Hansenii. This culture is known for delivering a complex flavor with a light de-acidification performance.
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: 15g per 100Kg of meat
Storage: Freezer – 18 °C (0 °F)