Bactoferm SM-194


D. hansenii, L. sakei, P. pentosaceus, S. carnosus, S. xylosus

SKU: 11-1317 Categories: ,


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

Combinesthe best of several different bacteria strains to produce stable salamis with a pronounced ‘Mediterranean’ flavor. SM-194 offers great growth potential and the ability to suppress indigenous bacteria. Pediococcus pentosaceus gives a mild lactic taste and accelerated pH-drop at higher temperatures, while two
different give more intense color and mild aroma development. The following products contain both starter and mold cultures, specially formulated for traditional and fast-fermented salami types. Perfect for traditionally fermented sausages with short production, giving a strong and stable color with an aromatic flavor. Added yeast gives extra flavor development.

  • After seasonings and spices have been effectively mixed into minced meat, the dissolved culture is introduced and thoroughly mixed again using the following method
  • For every 10 lbs. of meat dilute 1.2g or ½ teaspoon of culture into room temperature distilled or spring water and let “bloom” for 15 – 20 min. Pour over mixed meat and re-mix again thoroughly, immediately stuff into casings and proceed with fermentation at and 85% RH for 30 hrs. in order to reach, mold may be applied prior to fermentation and after stuffing.
  • This 25g package contains enough culture to treat 200kg of meat! Using too much culture will not have any adverse effects, however not using the recommended amount will result in negative results
  • Storage: Seal and freeze any unused culture, shelf life on frozen cultures can exceed 6 months, while refrigerated will last a matter of weeks

Additional information

Weight 0.15 lbs


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Questions and answers of the customers

    how does this compare to sm-194, lhp and blc-78
  1. 0 votes
    Q how does this compare to sm-194, lhp and blc-78 answer now

    BLC-78 is used for whole muscle only, LHP is a fast acting culture with natural acidity, SM-194 is designed for salamis with short production times, and contains a yeast which contributes to flavor development. 

  2. What is the fermentation temperature?
  3. 0 votes
    Q What is the fermentation temperature? answer now

    Optimally meat temperature would be 86-degrees Fahrenheit, often the cabinet/chamber is set to 90F as the meat temp naturally stays cooler than external environment. Fermentation at 90-100F for 24-36hrs is recommended.

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