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. Doug (verified owner) –

  2. Ralph Gruner (verified owner) –

    I have not used it yet but will.

  3. gary hartz (verified owner) –

  4. Benjamin (verified owner) –

  5. Brandon Snead (verified owner) –

  6. stephen G. (verified owner) –

  7. Stephen (verified owner) –

  8. Gerard L. (verified owner) –

  9. steve hoogeboom (verified owner) –

    New to me but excited to use it in a tuscano style salami

  10. Gary Nardi (verified owner) –

    Little high on price and not much left before expiration date of product. In other words, somewhat stale

  11. Frank W. (verified owner) –

    Good choice for various salami projects. Works as it should.

  12. Mike R. (verified owner) –

  13. David Quanbeck (verified owner) –

  14. Dan (verified owner) –

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