Bactoferm T-SPX

Bactoferm T-SPX

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$28.99

Pediococcus pentosaceus & Staphylococcus xylosus

In stock

SKU: 11-1311 Categories: ,

Description

Bactoferm T-SPX s a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development. Typically seen in the sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami. 

Culture Compositions:

  • Pediococcus pentosaceus
  • Staphylococcus xylosus

Usage (Click here for pdf)

  • Typically seen and used in sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami
  • Use 25 grams per 440 lb of meat (200 kg)
  • Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion
  • Click here for additional information

Bactoferm T-SPX Product Details:

  • Usage : 25 g package for 440 lb. (200 kg) of meat
  • Properties: Off-white to brownish color
  • Form: Ground powder
  • Solubility: Water soluble suspension
  • Kosher Meat Excl. Passover
  • Certified Halal
  • Freeze dried culture, store in freezer: < -17 °C / < 1 °F 

Testing
To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.

Click here for Return Policy

Delivery and Storage
Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

104 reviews for Bactoferm T-SPX

  1. Wayne Feller (verified owner) –

    Good pricing and received my order promptly.

  2. glenn holler (verified owner) –

  3. Brad Troxclair (verified owner) –

  4. Larry Kittel (verified owner) –

  5. Michael Belcher (verified owner) –

    Awesome product. Reliable. Consistent quality. Fast shipping.

  6. Todd Kemp (verified owner) –

    Such a good selection of ingredients.

  7. Jim Majirsky (verified owner) –

    Excellent product but quite expensive and short shelf life. I have found a substitute product for the future that is 1/3 the price and is usable for years.

  8. Christian Vittone (verified owner) –

  9. Gary W Marcho (verified owner) –

  10. David lange (verified owner) –

    Have not used it yet but looking forward to making dried pepperoni

  11. Tracy Seeger (verified owner) –

    I made 3 huge Christmas sausages with moose and pork. Thank you ! You have everything

  12. Lorelei Caracausa (verified owner) –

  13. Paul Hryniszak (verified owner) –

  14. William Conrad (verified owner) –

    Easy to use

  15. Robert Gallo (verified owner) –

    Great product this is my favorite for creating the flavor that is expected in dry cured sausage.

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