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 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze the remaining culture. Use ¼ of a packet in any production run under 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). The culture gives a mild acidification and ensures a good flavor and color development.
Specification for T-SPX Bactoferm Starter Culture