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.
Place Bactoferm in the Freezer Immediately Upon Delivery
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.
To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.
Net weight: 25g (per packet)
Usage: 25g for 100kg (220lbs)
Instructions for making 10lb. increments included
Storage: freezer (<2°F)
Excellent 
Bactoferm F-RM-52 