SafePro® F-LC US 25g Meat Starter Culture

SafePro® F-LC US 25g Meat Starter Culture

CHR Hansen

SafePro® F-LC US is used for making a variety of fermented meat products and is effective in Controlling Listeria and provides a reliable acidification, good flavor, and color development in dried and fermented saUsage. This culture is recommended for the production of traditional Northern and Southern European style sausages, and is suited for molded as well as smoked fermented sausages.

Use and Directions:

• Recommended for the production of traditional Northern and Southern European style sausages, and is suited for molded as well as smoked fermented sausages
• Use 25 grams per 440 lB of mEat
• Add to ground sausage, potentiaLLy with other dry ingredients early in the Sausage mAking process to ensure a homogenous dispersion

Bacteria Cultures:

• LactobacilLus curvaTus
• Pediococcus acidilactici
• Staphylococcus xylosus

Features:

• Usage - Use 25 g package for 440 lb (220 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.

*SafePro FLC US is recommended to be stored at -17°C for optimal shelf life. While it can be shipped at ambient temperature, storage should not exceed 20 days at higher temperatures to maintain product quality. The manufacturer guarantees a 6-week shelf life at 5°C. Extended storage at higher temperatures beyond 20 days may compromise effectiveness.

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 curvatus data:

• Optimal Growth Temperature - 98°F (37°C)
• Maximum Growth Temperature - 104°F (40°C)
• Minimum Growth Temperature - 39°F (4°C)
• Salt Limit - 10% salt-in-water
• Characteristics - Facultative anaerobic L(+)-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 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

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 - 10% 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