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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: 5 of 5 Total Reviews: 60 Write a review »

  0 of 0 people found the following review helpful:
 
#1 May 12, 2019
Reviewer: Anonymous Person from NJ United States  
I've been ordering from this company for many years and I have never been disappointed. They sell many great products and I'm looking for word doing business with them for many many years thank you.

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  0 of 0 people found the following review helpful:
 
May 7, 2019
Reviewer: Mary Christy Mattis from Naples, FL United States  


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  0 of 0 people found the following review helpful:
 
Worked great March 31, 2019
Reviewer: Michael Goodson from Woodland, CA United States  
I thought I would wait to review until I tried it.  I used it to make  Spanish chorizo (a dry cured fermented sausage). It came out great.

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  0 of 0 people found the following review helpful:
 
March 21, 2019
Reviewer: Philip Evans from Apex , NC United States  


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Expiration date March 19, 2019
Reviewer: Daniel Zimmerman from olathe, KS United States  
Hello, I think the product is fine, but the line for the expiration date is completely missing.  I used some on December 30 and immediately put it back in the freezer.  How long will the remainder be good for? Dan

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