Bactoferm® F-RM-52 US 25g Meat Starter Culture

SKU:
457603
  • A package of Bactoferm® F-RM-52 US 25g Meat Starter Culture
  • Bactoferm® F-RM-52 US 25g Meat Starter Culture in a bowl
  • Another view of Bactoferm® F-RM-52 US 25g Meat Starter Culture in a bowl
  • The back of a package of Bactoferm® F-RM-52 US 25g Meat Starter Culture
$21.99
Availability: Ships Same Business Day
Shipping Weight:
0.20 LBS
Ship Dims:
4.50 x 0.25 x 5.13 (in)
Ingredients:
Sucrose, Culture, Silicon dioxide E551, Manganese sulfate
Usage:
Use 25 grams per 220 lb of meat
Frequently bought together:

Description

Bactoferm® F-RM-52 US 25g Meat Starter Culture

CHR Hansen

Bactoferm® F-RM-52 US 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.

Use and Directions:

  • 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
  • Use 25 grams per 220 lb of meat (100 kg)
  • Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion

Bacteria Cultures:

  • Lactobacillus sakei
  • Staphylococcus carnosus

Features:

  • Usage - Use 25 g 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
  • Suggested labeling “starter culture” or "culture", however as legislation may vary, please consult local legislation.

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Storage and Shipping:

  • Shelf life of 18 months when frozen <1°F
  • Shelf life of 6 weeks in refrigeration at 41°F
  • Can be shipped at ambient temperatures

Lactobacillus sakei data:

  • Optimal Growth Temperature - 86°F (30°C)
  • Maximum Growth Temperature - 111°F (44°C)
  • Minimum Growth Temperature - 50°F (10°C)
  • Salt Limit - 9% salt-in-water
  • Characteristics - Facultative anaerobic, DL(+/-)-lactic acid producing
  • Fermentable Sugars - Glucose (dextrose), Fructose
  • NON-Fermentable Sugars - Maltose, Lactose, Saccharose (sucrose), Starch
  • Below minimum temperature for growth the strain will still be alive but it will not multiply in the application

Staphylococcus carnosus data:

  • Optimal Growth Temperature - 86°F (30°C)
  • Maximum Growth Temperature - 113°F (45°C)
  • Minimum Growth Temperature - 50°F (10°C)
  • Salt Limit - 16% salt-in-water
  • Characteristics - Facultative anaerobic Catalase positive Nitrate reductase positive Lipolytic Proteolytic
  • Fermentable Sugars - Glucose (dextrose), Fructose, Lactose
  • NON-Fermentable Sugars - Maltose, Saccharose (sucrose), Starch
  • Below minimum temperature for growth the strain will still be alive but it will not multiply in the application
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