Application: Fermented sausages and whole muscle
Bactoferm® SM-75 25g is a culture of Staphylococcus carnosus and Staphylococcus xylosus. The combination of the two different staphylococci leads to intense color formation and color stability. In addition, it gives a soft and round aroma. The high concentration of both staphylococci results in high nitrate reductase activity.
Directions: For fermented sausages, the contents of the pouch are added when grinding, cutting, or mixing at the start of the process with other curing ingredients to ensure even distribution. For whole muscles, the culture can be added mixed with the salt during the salting step.
Dosage: 25g per 10L of solution
Freezer -18°C (0°F)
18 months when stored as recommended