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 per Kg of meat: 0.15g / Kg
>Dextrose required per Kg of meat: 5 → 8g
>Fermentation Temperature: 20° → 28°C for 2 → 3 days
>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)