Bactoferm® Rosellac 266

Application: Traditional fermented sausage

Bactoferm® Rosellac 266 250g is a multi-strain culture combining the advantages of each of these in terms of acidification, color, and flavor formation as well as strong protection against Listeria. It is composed of Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus. This culture gives a strong and stable color and aromatic flavor. Acidification is rapid and can take place in a wide temperature range of 22-43°C (71-109°F).

The Staphylococcus xylosus used in Bactoferm® Rosellac 266 250g 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: 250g per 1000 Kg of meat