Bactoferm® LHP Dry US 42g Meat Starter Culture

Bactoferm® LHP Dry US 42g Meat Starter Culture

CHR Hansen

Bactoferm® LHP Dry US is a meat starter culture for the production of extra fast fermented meat products in temperature ranges of 80-100°F. This culture is recommended for use in making American style sausage which requires very fast fermentation periods, including American pepperoni and summer sausage.

Use and Directions:

• Recommended for use in making American style sausage which requires very fast fermentation periods, including American pepperoni and summer sausage
• Use 42 grams per 495 lb of meat (225 kg)
• Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion

Bacteria Cultures:

• Pediococcus acidilactici
• Pediococcus pentosaceus

Features:

• Usage - Use 42 g package for 495 lb (225 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

Pediococcus acidilactici data:

• Optimal Growth Temperature - 109°F (43°C)
• Maximum Growth Temperature - 126°F (52°C)
• Minimum Growth Temperature - 59°F (15°C)
• Salt Limit - 10% salt-in-water
• Characteristics - Facultative anaerobic DL(+/-)-lactic acid producing
• Fermentable Sugars - Glucose (dextrose), Fructose, Maltose, Saccharose (sucrose)
• NON-Fermentable Sugars - Lactose, Starch
• Below minimum temperature for growth the strain will still be alive but it will not multiply in the application

Pediococcus pentosaceus data:

• Optimal Growth Temperature - 95°F (35°C)
• Maximum Growth Temperature - 118°F (48°C)
• Minimum Growth Temperature - 59°F (15°C)
• Salt Limit - 7% salt-in-water
• Characteristics - Facultative anaerobic DL(+/-)-lactic acid producing
• Fermentable Sugars - Glucose (dextrose), Fructose, Maltose, Lactose, Saccharose (sucrose)
• NON-Fermentable Sugars - Starch
• Below minimum temperature for growth the strain will still be alive but it will not multiply in the application