Bactoferm SM-194

Bactoferm SM-194

(2 questions)

$25.35

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

Out of stock

SKU: 11-1317 Categories: , ,

Description

Bactoferm SM-194 is a starter culture used with traditional fermented Mediterranean sausages with a short production time. This culture ensures strong and stable color and aromatic flavor. The addition of yeast adds to flavor development. Ideal for Cacciatore or Soppressata.

Culture Compositions:

  • Debaryomyces hansenii
  • Lactobacillus sakei
  • Pediococcus pentosaceus
  • Staphylococcus carnosus
  • Staphylococcus xylosus

Usage (Click here for pdf)
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars. The contents of the pouch is added during grinding, cutting or blending early in the process together with other dry ingredients to ensure a homogeneous distribution.

Bactoferm SM-194 Product Details:

  • Useage: 25g for 200kg
  • 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 

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.

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
    A

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

    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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