Bactoferm – Flavor of Italy

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$49.35

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Pediococcus acidilactici, Lactobacillus sakei, Staphylococcus carnosus

In stock

SKU: 11-1316 Categories: ,

Description

Bactoferm – Flavor of Italy is a starter culture best suited for the fast fermented sausages such as Pepperoni or American Style Salami or for fuller flavors of all other recipes like Sopressata and Italian Genoa Salami.

About Bactoferm – Flavor of Italy (Click here for pdf)
Bactoferm – Flavor of Italy, also know asFlora Italia LC” provides a fast acidification and ensures a stable color and a distinctive Mediterranean flavor combined with strong antagonistic properties against Listeria monocytogenes. Most of today’s manufacturers are facing serious challenges as they constantly strive to develop safe and stable products, optimize raw material and manufacturing costs, and get a sausage with the right taste, texture and color. Flora Italia / Flavor of Italy gives a smooth and gentle flavour of Italian salami but has the aditional benefits of fast acidification for added safety and stability.

Culture Compositions:

  • Lactobacillus sakei
  • Pediococcus acidilactici
  • Staphylococcus carnosus

Product Details:

  • Usage: for up to 440 lbs. of Salami
  • Net weight: 50g (per packet)
  • 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

    Testing
    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.

    Click here for Return Policy

    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.

    Suggested Casings
    Natural Hog Middles 55-60mm or Natural Beef Middles 55-60mm

    Additional information

    Weight 0.15 lbs
    Dimensions 5.25 × 4.5 × 0.125 in

    18 reviews for Bactoferm – Flavor of Italy

    1. Dennis Cuchiara (verified owner)

    2. Juri Fast (verified owner)

    3. Lonnie Plenert (verified owner)

    4. Simon Levy (verified owner)

    5. stewart sykes (verified owner)

    6. Evan Rahilly (verified owner)

      As always, The Sausage Maker has given me great products and excellent service. I especially like their fast shipping now! I haven’t used this product yet, but I’m sure it will be Great!

    7. Louis Fusco (verified owner)

    8. David Seachrist (verified owner)

    9. Keith Swider (verified owner)

    10. German Gomez (verified owner)

    11. Alice Price (verified owner)

      My first order went out without a hitch. The next order seems to be hung up in their software because it says for the last 9 days…processing….
      I sent a request for an update and they said they would ask their manager. From other reviews the hang up of orders pending seems to happen often.
      I smart guy would have their I.T. support software developer fix the code.
      I think the products are fine, just order fufillment issues.

    12. MARK EAGAN (verified owner)

    13. Paul Pusateri (verified owner)

      new item I’m going to try I’m excited to test e the flavor imparted

    14. Bill (verified owner)

      I was disappointed to see that no chill pack was used to protect the product from heat during shipping. Hopefully it will be OK.

    15. Charles Bruckerhoff (verified owner)

      Excellent aroma and flavor. Efficient service.

    16. Larry Senechal (verified owner)

      Fresh, and I’ve found the best starter culture for Italian salumi.

    17. Christian Counasse (verified owner)

      The sausage maker has made my ordering a one stop shop. I am able to order online or call directly to get everything I need. I produce 200 to 300lbs if meat a month and have yet to have anything less than an amazing experience. Johnny Paa has been the best resource when it comes to adding a flavor or tweaking an existing recipe.
      Flavor of italy has been hard to get but they always get me what I need. This culture is amazing

    18. Ron Esteppe (verified owner)

      I understand covid allows things down, but it took a long time to get here. I was hoping there would be directions on the product, but there weren’t any… just tried it last night in a salami.. still fermenting at 78°F… don’t know how long fermentation takes… been about 14 hours now.. ph still at 5.7…I hope it didn’t go bad in transit!

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    Questions and answers of the customers

      I have a room in my house that is at 72 degrees F, can I just leave the sausage hanging in that room to ferment?
    1. 0 votes
      Q I have a room in my house that is at 72 degrees F, can I just leave the sausage hanging in that r...... Read more answer now
      A

      Not with this culture. The FOI needs conditions of 85F and 90% rh and held at these conditions for 48 hours for the sausages to reach 5.3pH. If you want a culture to ferment at room temp, choose T-SPX, That will work at 68F and 90%rh and will take 72 hours to reach 5.3pH.

    2. I have read , if you add too much dextrose, it will drop the PH and also read that not enough dextrose drops the PH, I would like to be sure. Could you please e-mail me the info as well.
    3. 0 votes
      Q I have read , if you add too much dextrose, it will drop the PH and also read that not enough dex...... Read more answer now
      A

      The minimum amount of DEXTROSE you need to add is 2% by weight. If you need the correct fermentation requirements, please look at the product descriptions for each culture on our website.

    4. Can this be used as a substitute for F-LC?
    5. 0 votes
      Q Can this be used as a substitute for F-LC? answer now
      A

      They will act slightly differently, but I will send you the MSDS sheets from Hansen and a info on a culture which I really like to use... SM-194

      A

      I emailed you a whole bunch of good info on alternative culture choices.

    6. How many grams of Flavor of Italy do you recommend per 10 lbs of sausage meat?
    7. 0 votes
      Q How many grams of Flavor of Italy do you recommend per 10 lbs of sausage meat? answer now
      A

      You will use 0.25 grams culture per kilogram of meat. Its always best to use more than you need, and always use 2% DEXTROSE also

    8. What is the range of starter culture and dextrose options for small batch (3lbs) salami making? What happens when you vary the amounts? How do I get a lower ph?
    9. 0 votes
      Q What is the range of starter culture and dextrose options for small batch (3lbs) salami making? W...... Read more answer now
      A

      You can use any of the cultures for a small amount of salami. If you use too much it will not have any negative effect on your salami. If you add too much dextrose, that will significantly drop your pH. Dextrose is the culture's food.

    10. What fermentation temperature is to be used with with Bactoferm-flavor of italy
    11. 0 votes
      Q What fermentation temperature is to be used with with Bactoferm-flavor of italy answer now
      A

      Anthony,

      I will email you the info.

      A I fermented at 72 degrees F
      A According to recipes I've used from Two Guys and a Cooler (I made their Finocchiona salami) Taste of Italy needs between 75-85 degrees F.