Bactoferm® FRM-52

Application: Fermented sausage

Bactoferm® FRM-52 is a multi-strain culture combining the advantages of each of these in terms of acidification, color and flavor formation. It is composed of Staphylococcus xylosus, Lactobacillus Sakei. This culture provides a North European flavor, firm texture and good color development.

The Staphylococcus xylosus used in Bactoferm® FRM-52 reduces the risk of oxidation to ensure color and flavor remain stable for the life of the finished product.

 Directions: The contents of the sachet are added when grinding, cutting or mixing at the start of the process with other drying ingredients to ensure even distribution.

Dosage: 25g per 100 kg of meat