Control the environment by inhibiting the growth of undesirable mold flora and other contaminants.<\/li>\n<\/ul>\nThe cultures will contribute to flavor formation as their lipolytic and proteolytic activities release flavor compounds.<\/p>\n
>Dosage per Kg of meat: 0.15g \/ Kg<\/p>\n
>Dextrose required per Kg of meat: 5 \u2192 8g<\/p>\n
>Fermentation Temperature: \u00a037\u00b0 \u2192 45\u00b0C for 16 \u2192 24 hours<\/p>\n
>Fermentation required humidity: 90 \u2192 95% RH<\/p>\n
>Drying\/curing procedure: \u00a0Maintain a temperature of 12\u00b0 to 16\u00b0C @ \u00b180% RH until 30% weight loss is achieved<\/p>\n
Storage:\u00a0 Freezer – 18 \u00b0C (0 \u00b0F)<\/p>\n","protected":false},"featured_media":10890,"template":"","meta":{"_acf_changed":false},"product_brand":[715],"product_cat":[593,596,23],"product_tag":[],"class_list":{"0":"post-10887","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_brand-lallemand","7":"product_cat-lallemand-specialty-cultures-en","8":"product_cat-lallemand-specialty-cultures-en-2","9":"product_cat-uncategorized","10":"pa_page-57-modernist_cooking84pdf-en","12":"first","13":"outofstock","14":"shipping-taxable","15":"purchasable","16":"product-type-simple"},"acf":[],"yoast_head":"\n
Lallemand LALCULT, Peperoni HT-01, 15g - Testek<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/testek.ca\/produit\/lallemand-lalcult-peperoni-ht-01-15g\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lallemand LALCULT, Peperoni HT-01, 15g - Testek\" \/>\n<meta property=\"og:description\" content=\"Application: fast acidification, color and flavor enhancement The Peperoni HT-01 is used to make fermented dry salami products. The pediococcus acidilactici it contains is known to deliver quick acidification 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 \u2192 8g >Fermentation Temperature: \u00a037\u00b0 \u2192 45\u00b0C for 16 \u2192 24 hours >Fermentation required humidity: 90 \u2192 95% RH >Drying\/curing procedure: \u00a0Maintain a temperature of 12\u00b0 to 16\u00b0C @ \u00b180% RH until 30% weight loss is achieved Storage:\u00a0 Freezer - 18 \u00b0C (0 \u00b0F)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/testek.ca\/produit\/lallemand-lalcult-peperoni-ht-01-15g\/\" \/>\n<meta property=\"og:site_name\" content=\"Testek\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/testek.ca\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-17T14:30:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/testek.ca\/wp-content\/uploads\/2022\/04\/640100024A.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1178\" \/>\n\t<meta property=\"og:image:height\" content=\"1178\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/\",\"url\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/\",\"name\":\"Lallemand LALCULT, Peperoni HT-01, 15g - Testek\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/640100024A.jpg\",\"datePublished\":\"2022-04-06T18:00:52+00:00\",\"dateModified\":\"2026-02-17T14:30:50+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/#breadcrumb\"},\"inLanguage\":\"en-CA\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-CA\",\"@id\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/#primaryimage\",\"url\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/640100024A.jpg\",\"contentUrl\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/640100024A.jpg\",\"width\":1178,\"height\":1178},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/testek.ca\\\/produit\\\/lallemand-lalcult-peperoni-ht-01-15g\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/testek.ca\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lallemand LALCULT, Peperoni HT-01, 15g\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/testek.ca\\\/#website\",\"url\":\"https:\\\/\\\/testek.ca\\\/\",\"name\":\"Testek\",\"description\":\"\u00c9quipement et instruments\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/testek.ca\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-CA\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lallemand LALCULT, Peperoni HT-01, 15g - Testek","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/testek.ca\/produit\/lallemand-lalcult-peperoni-ht-01-15g\/","og_locale":"en_US","og_type":"article","og_title":"Lallemand LALCULT, Peperoni HT-01, 15g - Testek","og_description":"Application: fast acidification, color and flavor enhancement The Peperoni HT-01 is used to make fermented dry salami products. 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