Bactoferment 61 CL/AF

Bactoferment 61 CL/AF

Starter cultures for spreadable and sliceable raw sausages

Microorganisms for sausage production.

Description:

Starter cultures, without declarable allergens, for the production of spreadable and sliceable raw sausages using natural or accelerated ripening methods with GdL. Baktoferment 61 CL/AF is a single-strain culture of a selected strain of Staphylococcus carnosus with nitrite- and nitrate-reducing properties. It improves reddening, stabilizes color retention, and enhances the cured aroma. These cultures act as protective cultures, suppressing unwanted microorganisms that are ubiquitous. S. carnosus does not produce acid and therefore does not affect ripening or pH levels. 

Advantages:

• Rapid acidification
• Typical naturally ripened flavor, pleasant aroma
• Perfectly adapted to the prevailing environment in the meat mixture
• Creating favorable growth conditions and suppressing unwanted microorganisms
• Good color development, characteristic aroma

Ingredients: Single-strain culture of a selected strain of Staphylococcus carnosus with nitrite- and nitrate-reducing effect

Freeze-dried starter cultures.

Dosage:

Dosage: 0.5g / 1kg Contents: 25g is sufficient for 50kg of sausage meat

Storage:

Store at -18°C. A brief interruption in the cold chain for shipping will not affect the quality of the product.

If you only make 20kg of sausage once a year, for example, you can add the entire package to the sausage mixture. An overdose is not possible.

Shipment:

The product is shipped frozen via postal service; the starter culture should be refrozen as soon as possible upon receipt. However, a few days at room temperature will not have any negative effects.