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
Freezer -18°C (0°F)
18 months when stored as recommended