Meat culture B-2 Safepro
for bioprotection of cooked or cured meat products.
B-2 is a single strain culture containing Lactobacillus sakei in a convenient freeze- dried form. L. sakei is able to suppress growth of spoilage and pathogenic bacteria such as indigenous lactic acid bacteria and Listeria monocytogenes. L. sakei grows within a wide temperature range down to 2°C (35°F) and survives freezing.
Note: we will post all cultures but please ensure you store them in your freezer asap.
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Meat culture B-2 Safepro
for bioprotection of cooked or cured meat products.
B-2 is a single strain culture containing Lactobacillus sakei in a convenient freeze- dried form. L. sakei is able to suppress growth of spoilage and pathogenic bacteria such as indigenous lactic acid bacteria and Listeria monocytogenes. L. sakei grows within a wide temperature range down to 2°C (35°F) and survives freezing.
Note: we will post all cultures but please ensure you store them in your freezer asap.