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. Peggy Mason (verified owner) –

    Delivered fast and efficiently. I have not yet had a chance to use it.

  2. DAVID ZUNINO (verified owner) –

    So glad i found you guys! Great selection of products

  3. Ian Ayler (verified owner) –

    SausageMaker I like your products different size casing ,on time delivery I will recommand friend and Family to buy from you guys and Thank you
    Ian Ayler

  4. Nate (verified owner) –

  5. Anonymous (verified owner) –

  6. Anonymous (verified owner) –

  7. Peter Della Pelle (verified owner) –

  8. Idar Hoydal (verified owner) –

  9. Dan Thibeau (verified owner) –

  10. Michael Costello (verified owner) –

  11. Tom Wohl (verified owner) –

    I have been doing buisness with the Sausage makers for quite a few years now. Very knowledgeable and always great service. I just got into dry curing and they have everything I need.

  12. richard gheller (verified owner) –

    slow delivery

  13. Carl Kundey (verified owner) –

    Just used it and boy do you need to research amounts for usage

  14. Mike Gemperle (verified owner) –

    We make a Genoa Salami and a Picante Salami every year as a family tradition. Last year I added SPX and was very happy with the results

  15. GB (verified owner) –

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