*$9.40 Express Postage Australia Wide (Please make sure you select the Express option upon checkout)
*International Postage UNAVAILABLE for this item
Bactoferm SafePro B-LC-78 is a culture for colour enhancement and flavour formation in cured meat products produced from high pH raw materials. The culture has a high salt tolerance and provides a pleasant curing flavour and stable colour combined with strong antagonistic properties against Listeria monocytogenes . Additionally, it retards rancidity formation. The culture is suitable for moulded as well as smoked fermented sausages/salami.
Each 25-gram packet of Bactoferm SafePro will do 100kg of meat.
Usage Instructions – Use as an addition to the sausage mince: The contents of the pouch is added directly to the curing salt or to the brine and added to the sausage mix prior to stuffing the casings.
Dosage – Follow the information on the pouch
Fermentation Temperature – Recommended fermentation temperature is 25-30°C. Fermentation and drying procedures should be adapted to the specific recipes
Storage and Shelf life – As with other Bactoferm cultures, all freeze dried cultures must be stored < -17°C and will have a shelf life of up to 18 months. If stored at 5°C, shelf life will be at least 6 weeks.
Note: We will post all cultures via express post, but please ensure you store them in your freezer asap.