Bactoferm T-SPX Starter Culture

Bactoferm T-SPX Meat Starter culture - 25g  (for 100kg of meat) A must for dry-cured sausage recipes to lower pH. Helps develop color and achieve tangy flavor. Ensures safe fermentation at room temperature. Starter culture is ALIVE. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT. Manufacturer description: T-SPX is a mixed meat culture for production of fermented meat products (i.e. Italian Salami, French Saucisson) at temperatures between 18-24oC. The culture provides mild acidification and ensures a good flavour and colour development.  Culture Composition: Pediococcus Pentosaceus, Staphylococcus Xylosus Dosage: 25g per 100kg added to the mixture with other dry ingredients early in the process i.e. during grinding, cutting or blending.  Storage: Freezer (-17-1oC), safe to ship at ambient temperature.