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. Martin Ponikvar (verified owner) –

    First experiment in fermentation. Everything is going well

  2. CONSTANTIN BERAR (verified owner) –

    Very good

  3. Anonymous (verified owner) –

  4. jay pavlisko (verified owner) –

  5. Tim Slater (verified owner) –

  6. matthew barcellos (verified owner) –

  7. Louis maccarino (verified owner) –

    I purchased an item months ago and I was shocked at
    the price to ship a 1oz package . So I decided I would wait until I had a few items to put together but I needed my chemicals . I was grateful for the Sausage maker to ship at very reasonable price . Also my products arrived within 3 days.

  8. Lee O’Hara (verified owner) –

    I’ve used a lot of it in making various types of salami. The date of manufacture is always a big deal to me because I want to use it all before it loses its potency.
    Over 30 years I know I can absolutely trust TSM.

  9. Keith Swider (verified owner) –

  10. Ted (verified owner) –

    Quick shipping and good service. This was a difficult season for shipping and you can’t blame the store for carrier delays.

  11. Jonathan arbel (verified owner) –

    So far my orders have arrived quickly and have been priced at a good value. I plan to use this for making salami and a few other products.

  12. Anonymous (verified owner) –

    Excellent product.

  13. Charles (verified owner) –

    Switched from F-LC starter culture to T-SPX…much happier…low fermentation temp that works better for me….perfect for south European salami’s….

  14. Charles Gattin (verified owner) –

    Quick delivery for a fresh batch of Landjaeger. Thanks

  15. frank aiello (verified owner) –

    t-spx worked just great making my dryed sausage preformed just great no problems

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