Bactoferm® T-SPX 25g Meat Starter Culture

SKU:
457602
  • A package of Bactoferm® T-SPX 25g Meat Starter Culture
  • A bowl of Bactoferm® T-SPX 25g Meat Starter Culture
  • Another view of Bactoferm® T-SPX 25g Meat Starter Culture in a bowl
  • The back of a package of Bactoferm® T-SPX 25g Meat Starter Culture
$29.99
Shipping Weight:
0.20 LBS
Ship Dims:
5.00 x 0.25 x 4.50 (in)
Ingredients:
Sucrose, Culture, Silicon dioxide E551
Usage:
Use 25 grams per 440 lb of meat
Frequently bought together:

Description

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

Walton’s Meat Recipes

Find Walton’s Meat Recipes for meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

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