Bactoferm T-SPX Meat Culture 25g

Bactoferm T-SPX Meat Culture

• Slow-fermentation starter culture for traditional salami and mild chorizo
• Works at 18-24°C (64-75°F)
• 25g treats up to 100kg of meat

Starter cultures such as this one are used to convert the sugar into lactic acid in fermented sausages eg Salamis, and other types that require the process of fermentation. This starter culture is used to balance the PH level and for controlling the growth of friendly bacteria and speed up the fermentation process.

Chr. Hansen give the fermentation range as 18-24°C and a dosage of 25g per 100kg, added to the mix with the other dry ingredients early in the process. The culture is Pediococcus pentosaceus and Staphylococcus xylosus, and it is intended for traditional Mediterranean style fermented sausage such as Italian salami and French saucisson.

The Bactoferm T-SPX Meat Culture 25g must be stored in the freezer and ideally kept at -17deg C. once received (18 months life frozen) and if kept defrosted must be used within approximately between 7 - 10 days.

This is a culture, not a cure

Neither T-SPX nor Mold-600 is a curing salt, and neither one replaces Cure #1 or Cure #2. T-SPX drives the fermentation inside the meat. The cure is a separate and non-optional ingredient, and for a salami that ferments, air dries and is eaten without cooking, that cure is Cure #2. T-SPX does its job only once the cure has been correctly applied first.

What is the difference between Bactoferm Mold-600 and T-SPX? and Cure #1 vs Cure #2: what is the difference?

SKU
04SC511

Specifications
T-SPX is a mixed meat culture for production of fermented meat products (i.e. Italian Salami etc.) at temperatures between 18-24oC.

Content Weight
25gm

Vendor
Bactoferm

Storage
Freezer (-17-1oC), travelling at ambient temperature.

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