tspx
T-SPX
Bactoferm™
Description:
T_SPX
is
for
production of traditional fermented sausages with a mild
acidification.
T-SPX is a mixed culture containing Staphylococcus xylosus and Pediococcus
pentosaceus
in a convenient freeze-dried form. The high
concentration of P.
pentosaceus
ensures that the acidification process initiates
quickly and results in a
medium
pH-decline. S. xylosus gives a strong and stable color and an aromatic
flavor.
Application:
T-SPX is particularly recommended for the production
of South European type of sausages, low in acidity with an aromatic flavor. The
culture is suitable for moulded as well as smoked fermented sausages.
Package
Size:
25g for 100 kg (220 lb.)
Storage
and shelf life:
Freeze-dried
cultures should be stored at -18°C (0°F) or below to have a shelf life
for
at least 12 months. At +5°C (41°F) the shelf life is at least 6 weeks.
Instructions
for use:
Addition
to sausage mince: The contents of the pouch should be added directly to
the
mix early in the process together with the dry ingredients.
Dosage:
Follow
the information on the pouch, but use no less than ¼ of the packet.
Fermentation
temperature:
Recommended
fermentation temperature is 20-24°C (68-75°F) for at least 48 hours.
Fermentation
and drying procedures should be adapted to the specific recipes. An example of
drying would be 18ºC/65ºF with relative humidity of 75-80% and an approximate
yield of 65-70%.
Notes:
In the production of traditional Southern
European style sausages and traditional North European technologies, the
fermentation profile must have a short lag phase in order to ensure the growth
of the added starter culture at the expense of the background flora.
Additionally, the acidification profile must be rather flat not going below pH
4.8-5.0 at any time. This will ensure that the applied staphylococci maintain
their activity over a longer period of time; foremost their nitrate reductase
and flavor-forming activities. The cultures selected for traditional
fermentation profiles applying fermentation temperatures not higher than 24ºC
(75ºF).
Click
here to purchase Meat Starter Culture T-SPX
This product was added to our catalog on Saturday 08 July, 2006.
Starter Cultures