T-SPX Bactoferm(tm) T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification and flavour is desired in the finished meat product.
T-SPX Bactoferm starter culture is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavour. The culture is suitable for moulded as well as smoked fermented sausages.
Each 25-gram packet of Bactoferm(tm) T-SPX is sufficient for 440 pounds (200 kilos) of meat. You can if you prefer use the whole packet in 100 pounds of meat or if you wish to me a little more economical with your starter culture you can use half of the packet and refreeze the remaining culture. It is possible to use a quarter of this starter culture in any production run using up to 50 pounds of meat.
Note: Cultures must be stored in the freezer. These freeze dried cultures have a shelf life of 14 days unrefrigerated and 6 months if kept in a freezer.
The Bactoferm® range of meat cultures contains starter cultures for traditionally and fast fermented meat products. The range also spans cultures for flavour and colour enhancement and includes mould cultures for surface applications.
T-SPX is a mixed meat culture for traditional production of fermented meat products at temperatures between 18-24°C (64-75°F). Within these parameters this starter culture offers a mild acidification and ensures a good flavor and color development in the finished product.
Spec sheet for this culture