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. Mike S. (verified owner) –

    Fantastic starter culture for dry curing. A great safety hurdle to prevent pathogenic bacteria.

  2. Clifford Warner (verified owner) –

  3. Anonymous (verified owner) –

    Followed the instructions and had spores within 72 hours.

  4. michael demaine (verified owner) –

    Yes

  5. Leо (verified owner) –

    Thank you. Sent very quickly. Good product

  6. Tom Spane (verified owner) –

    As this product needs to be chilled and frozen to preserve it I was a little concerned.. but no worries. Got here in 3days from ordering. Using it to make salami with umai casings. Cannot wait to see how my first attempt comes out

  7. KEVIN JEANSONNE (verified owner) –

  8. RICHARD SATTERWHITE (verified owner) –

  9. Michael Quist (verified owner) –

    Quick service, excellent packaging. Works as advertised…can’t ask for much more.

  10. Michael Duvall (verified owner) –

  11. James Emil (verified owner) –

    Just used it today, time will tell. Arrived promptly

  12. godfrey stokes (verified owner) –

    This is my second time buying from the Sausage Maker, both experiences were excellent!

  13. Daniel Morson (verified owner) –

    Great product, just used it to make 15 Genoa UMAI style salamis!

  14. Susan Landers (verified owner) –

  15. Vladimir Poddubnyy (verified owner) –

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