Bactoferm F-RM-52 is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90°F. This culture ensures a unique flavor profile, while giving an excellent color development. Recommended use is for sausage making when producing Northern European style sausages like German Mettwurst and Danish Salami, but it can also be used for Mediterranean style sausages.
- Lactobacillus sakei
- Staphylococcus carnosus
Usage (Click here for pdf)
The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages. The culture does not ferment saccharose (sucrose) and it is therefore recommended to use glucose (dextrose) as the carbohydrate source in the mince.
Bactoferm F-RM-52 Product Details:
- Usage: 25g package for 220 lb. (100 kg) of meat
- Properties: Off-white to brownish color
- Form: Ground powder
- Solubility: Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Freeze dried culture, store in freezer: < -17 °C / < 1 °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.
Delivery and Storage
Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.