Lallemand Meat Ripening, GY2, 20g

Application: fast acidification, color and flavor enhancement.

The GY2 is a mix of Lactobacillus Sakei, Staphylococcus Xylosus & Staphylococcus Carnosus. This culture produces a very traditional Mediterranean-style flavor profile and delivers a stable and intense red color.

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: 0.1g / 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)