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Bactoferm T-SPX Meat Starter Culture 25g (for slow fermented sausage)

  • Bactoferm T-SPX Meat Starter Culture 25g (for slow fermented sausages)
Price:
$25.00


Product Description

Bactoferm T-SPX Starter Culture 25 gram pack will process 100kg of meat. Contains Pediococcus pentosaceus, Staphylococcus xylosus bacteria

Due to several requests for products that can assist with fermented or air dried salamis we have located a supply of starter cultures.

Starter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.

Starter cultures are used to balance PH levels, provide a tangy flavour, control growth of friendly bacteria and to speed up the fermentation process. 

Traditionally the manufacture of fermented sausages has relied on the correct balance of bacteria's already being present in the meat. This can be a hit and miss process with some failures, using a starter culture (correctly), will ensure a more reliable result.

The Bactoferm T-SPX Starter Culture 25g must be kept frozen once received (18 mths life frozen) and if kept defrosted must be used within 10 days. Once we receive it your order will be shipped in an overnight post pack. Once you receive it, if you're not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.

 

This statement is from the manufactuer regarding the shipment of freeze dried meat cultures:

Chr. Hansen can hereby confirm that shipment of freeze-dried meat cultures at ambient temperatures will not reduce performance below the specified activity. The cultures should however not be subjected to temperatures above 30ºC (86°F) for more than 10 days, as this may compromise product quality. 

If the cultures are stored at –17°C (0°F) or below, the shelf life is at least 18 months. At +5°C (41°F) the shelf life is at least 6 weeks.

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Product Reviews

  1. Dont kill yourself, family or Friends! 5 Star Review

    Posted by on 10th Aug 2017

    If you're not using a starter Culture in this day and age you are not taking Sausage making seriously. The T-SPX culture is great for traditional slow fermented Salami. We've had a great result the last 3 years with an excellent pH drop without going too low. Recommend buying 'The Art of making Fermented Sausages' (from Smoked and cured) to get the best result out of your culture


  2. SALAMI 5 Star Review

    Posted by on 18th Jun 2017

    Well the culture was as stated in the add. It arrived perfectly in time for salami that weekend we mixed with meat as instructed the sausages were hung for three days they turned out excellent cant wait for the next 6 weeks to pass so we can try the salami. If there as good we wont be making them again without the starter,thank you richard


  3. Quality 5 Star Review

    Posted by on 15th Jun 2017

    This is the essential ingredient in the longer cured sausage and this product is quality. Nice and easy to use and great info on the site.
    Quick postage when the product was temporarily out of stock and top level customer service!


  4. Great Ingredient 5 Star Review

    Posted by on 29th Sep 2015

    This is the first time I have used fermentation in salami making and will definitely do it again. After a few days I could feel a firmer texture had developed and a deeper red colour much earlier. Very confident it will assist in a more consistent outcome.


  5. great product 4 Star Review

    Posted by on 9th Jul 2015

    Fantastic product from a well known brand name company. Will be using again for sure.
    If it was possible too include an information sheet explaining
    the recommended amount of sugar to use would possibly make it easier for users.


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