Meat Starter Culture Bactoferm® T-SPX

Meat Starter Culture Bactoferm® T-SPX is designed for production of of traditionally fermented sausages. The culture gives a mild acidification and provides a good flavor and color development.

Bactoferm® T-SPX is developed for application in up to 100 kg fermented meat products like traditional meat delicacies, traditional Mediterranean type sausages e.g. French Saucisson and Italian Salami.

The culture composition gives a controlled and moderate pH-drop and the acidification gives a mild lactic acid taste. The strains used Staphylococcus xylosus gives good color formation and stability, a very round and mild flavor which is very typical for South European salami types such as Milano.

• Benefits from the usage of starter cultures in meat products:
  • Better and stable color
  • Better taste development
  • Stronger flavor
  • Better structure
  • Consistency in the quality
  • Controlled fermentation
  • Bio protection against pathogens

What’s in it:Pediococcus pentosaceus, Staphylococcus xylosus

The product does not contain colors and GMO.

Gluten Free, Allergen Free.

Dosage: 1 pouch / up to 100 kg fresh meat of any type

Storage: The product should be stored in unopened packaging at -18°С to +6°С.

Composition:Pediococcus pentosaceus, Staphylococcus xylosus, Sucrose

Net weight: 25 g

Interested in partnership, wholesale orders or custom-made products? Contact us. 

Bactoferm® T-SPX is а product of Chr. Hansen. Check here for more information about Chr. Hansen products.