{"id":8008,"date":"2020-12-10T12:51:28","date_gmt":"2020-12-10T17:51:29","guid":{"rendered":"https:\/\/testek.ca\/?post_type=product&#038;p=8008"},"modified":"2025-06-13T09:15:57","modified_gmt":"2025-06-13T13:15:57","slug":"lallemand-meat-ripening-cxsp-15g","status":"publish","type":"product","link":"https:\/\/testek.ca\/en\/produit\/lallemand-meat-ripening-cxsp-15g\/","title":{"rendered":"Lallemand Meat Ripening, CXSP, 15g"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Application: fast acidification, color and flavor enhancement. Similar to Bactoferm F-RM-52<\/p>\n<p>The CXSP is a mix of Staphylococcus Xylosus &amp; Carnosus, Lactobacillus Plantarum &amp; 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<\/p>\n<p>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:<\/p>\n<ul>\n<li>Improve the meat coagulation<\/li>\n<li>Facilitate the water loss during drying<\/li>\n<li>Control the environment by inhibiting the growth of undesirable mold flora and other contaminants.<\/li>\n<\/ul>\n<p>The cultures will contribute to flavor formation as their lipolytic and proteolytic activities release flavor compounds.<\/p>\n<p>&gt;Dosage per Kg of meat: 0.15g \/ Kg<\/p>\n<p>&gt;Dextrose required per Kg of meat: 5 \u2192 8g<\/p>\n<p>&gt;Fermentation Temperature: \u00a020\u00b0 \u2192 28\u00b0C for 2 \u2192 3 days<\/p>\n<p>&gt;Fermentation required humidity: 90 \u2192 95% RH<\/p>\n<p>&gt;Drying\/curing procedure: \u00a0Maintain a temperature of 12\u00b0 to 16\u00b0C @ \u00b180% RH until 30% weight loss is achieved<\/p>\n<p>Storage:\u00a0 Freezer &#8211; 18 \u00b0C\u00a0 (0 \u00b0F)<\/p>\n","protected":false},"featured_media":8010,"template":"","meta":{"_acf_changed":false},"product_brand":[715],"product_cat":[593,596],"product_tag":[],"class_list":{"0":"post-8008","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":"pa_page-57-modernist_cooking84pdf-en","11":"first","12":"instock","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lallemand Meat Ripening, CXSP, 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\/en\/produit\/lallemand-meat-ripening-cxsp-15g\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lallemand Meat Ripening, CXSP, 15g - Testek\" \/>\n<meta property=\"og:description\" content=\"Application: fast acidification, color and flavor enhancement. Similar to Bactoferm F-RM-52  The CXSP is a mix of Staphylococcus Xylosus &amp; Carnosus, Lactobacillus Plantarum &amp; 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.  &gt;Dosage per Kg of meat: 0.15g \/ Kg  &gt;Dextrose required per Kg of meat: 5 \u2192 8g  &gt;Fermentation Temperature: \u00a020\u00b0 \u2192 28\u00b0C for 2 \u2192 3 days  &gt;Fermentation required humidity: 90 \u2192 95% RH  &gt;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\u00a0 (0 \u00b0F)\" \/>\n<meta property=\"og:url\" content=\"https:\/\/testek.ca\/en\/produit\/lallemand-meat-ripening-cxsp-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=\"2025-06-13T13:15:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/testek.ca\/wp-content\/uploads\/2020\/12\/MEAT-RIPENING-CXSP.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1587\" \/>\n\t<meta property=\"og:image:height\" content=\"1921\" \/>\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\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/\",\"url\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/\",\"name\":\"Lallemand Meat Ripening, CXSP, 15g - Testek\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/MEAT-RIPENING-CXSP.jpg\",\"datePublished\":\"2020-12-10T17:51:29+00:00\",\"dateModified\":\"2025-06-13T13:15:57+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/#breadcrumb\"},\"inLanguage\":\"en-CA\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-CA\",\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/#primaryimage\",\"url\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/MEAT-RIPENING-CXSP.jpg\",\"contentUrl\":\"https:\\\/\\\/testek.ca\\\/wp-content\\\/uploads\\\/2020\\\/12\\\/MEAT-RIPENING-CXSP.jpg\",\"width\":1587,\"height\":1921,\"caption\":\"Lallemand maturation\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/testek.ca\\\/en\\\/produit\\\/lallemand-meat-ripening-cxsp-15g\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/testek.ca\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lallemand Meat Ripening, CXSP, 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 Meat Ripening, CXSP, 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\/en\/produit\/lallemand-meat-ripening-cxsp-15g\/","og_locale":"en_US","og_type":"article","og_title":"Lallemand Meat Ripening, CXSP, 15g - Testek","og_description":"Application: fast acidification, color and flavor enhancement. 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