Application: fast acidification, color and flavor enhancement. Similar to Bactoferm F-RM-52
The CXSP is a mix of Staphylococcus Xylosus & Carnosus, Lactobacillus Plantarum & Sakei and of Pediocuccus Pentosaceus. This culture is known for delivering a beautiful red color and producing a Nordic-style flavor with moderate acid taste
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)