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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: 46 Write a review »

  0 of 0 people found the following review helpful:
 
Great vendor April 21, 2018
Reviewer: Juan Garcia from Casa Grande, AZ United States  
I've been getting most of my sausage making supplies from SM for almost 10 years.  Have never been dissatisfied with their products.

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  0 of 0 people found the following review helpful:
 
April 8, 2018
Reviewer: Kathryn Mohror from Portland, OR United States  


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Bactoferm April 2, 2018
Reviewer: Tony Brunod from Redwood City, CA United States  
Worked great. Easy to use not complicated

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  0 of 0 people found the following review helpful:
 
March 26, 2018
Reviewer: Evan Salim from Lafayette, CO United States  


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  0 of 0 people found the following review helpful:
 
Bactoferm F-RM-52 March 22, 2018
Reviewer: Mark from Slinger, WI United States  
I have a batch of salami going right now. Too soon to tell to comment on flavor.

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