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:
- 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)