Bactoferm® T-SPX 25g Meat Starter Culture

Bactoferm® T-SPX 25g Meat Starter Culture

CHR Hansen

Bactoferm® T-SPX is a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development. Typically seen in the sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami.

Use and Directions:

• Typically seen and used in sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami
• Use 25 grams per 440 lb of meat (200 kg)
• Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion

Bacteria Cultures:

• Pediococcus pentosaceus
• Staphylococcus xylosus

Features:

• Usage - Use 25 g package for 440 lb (200 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 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

Staphylococcus xylosus data:

• Optimal Growth Temperature - 86°F (30°C)
• Maximum Growth Temperature - 104°F (40°C)
• Minimum Growth Temperature - 50°F (10°C)
• Salt Limit - 15% salt-in-water
• Characteristics - Facultative anaerobic Catalase positive, Nitrate reductase, positive Lipolytic Proteolytic
• 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