Application: fast acidification, color and flavor enhancement
The LALCULT® XS344 is a mix of Lactobacillus Sakei and Staphylococcus xylosus. It is used to make traditional and premium dry sausages. It is known to produce Mediterranean flavor profiles akin to bellota and Spanish Ham.
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: 0.08g / Kg
>Dextrose required per Kg of meat: 5 → 8g
>Fermentation Temperature: 20° → 28°C for 2 → 4 dayss
>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)