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Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)

Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)


 
Our Price: $22.47


Product Code: 11-1311
Qty:

Description
 
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America.
For slow/mild acidification. Less acidity and no sour flavor; enhances the aromatic flavor and appearance of fermented meats. Also assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.

• Net Weight: 25g(per packet)
• Usage: 25g for 200kg(440 lbs)
• Instructions for making 10 lb. increments included.
• Storage: In Freezer (<2°F)
• Freeze Dried Culture


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Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 56 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 December 28, 2019
Reviewer: Ann M Cicero from Wappingers Falls, NY United States  
Use it every year to make our sopressata!

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  0 of 0 people found the following review helpful:
 
5 of 5 December 20, 2019
Reviewer: Jasenko Mehinagic from Arnold, MO United States  
Amazing products and fast shipping great prices. Will be geting all my stuff from Sausage Maker in future.  Thanks Sausage Maker.

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  0 of 0 people found the following review helpful:
 
5 of 5 New hobby and I love it June 7, 2019
Reviewer: william riker from jacksonville, FL United States  
Very happy to have starter culture available for safe home production. When you ferment to a ph level of 5.0 to 5.3  what would you ending ph be once drying curing has completed?

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  0 of 0 people found the following review helpful:
 
4 of 5 As expected May 11, 2019
Reviewer: Sam Tanedjikov from Montr�al, QC Canada  
Exactly as expected. Will buy again. This time I'll probably try the charcuterie size

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  0 of 0 people found the following review helpful:
 
5 of 5 Fresh package March 5, 2019
Reviewer: James Lofgren from Union city, CA United States  
I used a new package of Bactoferm and was treated to the best taste and beautiful mahogany color that I have seen. I have been making salami for about four years now and learned A valuable lesson.                       DON’T USE OLD INGREDIENTS!                                       It won”t happen again. Thank you Sausage Maker. The salami casings from Umai are the best thing going too.No muss,no fuss!

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