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Bactoferm F-RM-52 (Lactobacillus sakei & Staphylococcus carnosus)

Bactoferm F-RM-52 (Lactobacillus sakei & Staphylococcus carnosus)


 
Our Price: $18.99


Product Code: 11-1310
Qty:

Description
 

PLEASE NOTE: Due to freezer storage requirements, this product cannot be shipped outside North America. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease.

Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation.

This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation. Bactoferm F-RM-52 starter culture causes the meat's pH to drop to under 5.0 in about four days or under 5.4 in two days in a 90°F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90°F.

Net weight: 25g (per packet)

Usage: 25g for 100kg (220lbs)

Instructions for making 10lb. increments included

Storage: freezer (<2°F)


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Average Rating: 4.5 of 5 Total Reviews: 40 Write a review »

  0 of 0 people found the following review helpful:
 
Works as said in the instruction February 8, 2018
Reviewer: Peter D Graham from Decatur, AL United States  


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January 29, 2018
Reviewer: Chris Casas from Evanston , IL United States  


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Great January 14, 2018
Reviewer: William Wolfe from Warren, PA United States  
Fast shipping, reasonable price, I'll be back!

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  0 of 0 people found the following review helpful:
 
November 9, 2017
Reviewer: Gary Parisi from Helena, MT United States  


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  0 of 0 people found the following review helpful:
 
BACTOFERM F-RM-52 September 15, 2017
Reviewer: Walter Genito from Suffern, NY United States  
I HAVE NOT USED IT YET BUT THIS IS WHAT ONE OF MY RECIPE BOOKES CALLS FOR

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