{"id":25213,"date":"2020-07-31T16:36:50","date_gmt":"2020-07-31T16:36:50","guid":{"rendered":"https:\/\/startercultures.eu\/product\/unkategorisiert\/bactoferm-safepro-b-2-lactobacillus-sakei-fuer-trockenwuerste\/"},"modified":"2026-04-04T17:16:48","modified_gmt":"2026-04-04T15:16:48","slug":"bactoferm-safepro-b-2-lactobacillus-sakei","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/de\/product\/wurstwaren-und-charcuterie-de\/startercultures-for-sausage-making\/bio-schutz-starterkulturen\/bactoferm-safepro-b-2-lactobacillus-sakei\/","title":{"rendered":"Bactoferm Safepro B-2 (Lactobacillus sakei) | f\u00fcr Trockenw\u00fcrste"},"content":{"rendered":"<h3>\u00dcber Bactoferm SafePro B-2 L. sakei<\/h3>\n<p>B-2 ist eine Einzelstammkultur mit <em>Lactobacillus sakei<\/em>in lyophilisierter Form. L. sakei kann das Wachstum von verderblichen und pathogenen Bakterien wie nativen Milchs\u00e4urebakterien und Listeria monocytogenes unterdr\u00fccken. L. sakei w\u00e4chst in einem weiten Temperaturbereich bis zu 2 \u00b0C (35 \u00b0F) und \u00fcberlebt auch Gefrieren.<\/p>\n<h3>Ziel<\/h3>\n<p>B-2 wird f\u00fcr den biologischen Schutz von gekochten oder gesalzenen Fleischerzeugnissen empfohlen, die vakuumverpackt oder unter Schutzatmosph\u00e4re verpackt sind.<\/p>\n<h3>Sinusitis<\/h3>\n<p>Lactobacillus sakei wird manchmal von Menschen verwendet, die unter Sinusitis leiden. Wir k\u00f6nnen keine Verantwortung f\u00fcr die Verwendung als medizinische Anwendung \u00fcbernehmen. Das ist ganz dem Endnutzer \u00fcberlassen.<\/p>\n<h3>Inhalt<\/h3>\n<ul>\n<li>100 Gramm<\/li>\n<li>Inhalt: Traubenzucker, Starterkultur<\/li>\n<li>Geeignet f\u00fcr 200 kg Fleisch<\/li>\n<li>Dosierung: 0,5 Gramm pro Kilo<\/li>\n<li>Bakterien: <em>Lactobacillus sakei<\/em><\/li>\n<li>Hinweis: Im Gefrierschrank aufbewahren, aber kurze Unterbrechungen des Gefrierzyklus beeintr\u00e4chtigen die Qualit\u00e4t nicht.<\/li>\n<li>Bei der Verwendung in Wurstwaren sollte es immer mit einer regul\u00e4ren Starterkultur, Nitrit, Dextrose und optional mit Kaliumnitrat \/ Salpeter kombiniert werden.<\/li>\n<\/ul>\n<h3>Mikroorganismen<\/h3>\n<p><em>Lactobacillus sakei<\/em><\/p>\n<h3>Verwendung<\/h3>\n<ul>\n<li>In Scheiben geschnittener Kochschinken und Br\u00fchw\u00fcrste: Die Kultur wird durch Eintauchen, Abtropfen oder Aufspr\u00fchen einer Kultursuspension auf die Oberfl\u00e4che nach dem Kochen aufgebracht.<\/li>\n<li>Frisch gesalzene W\u00fcrste und streichf\u00e4hige W\u00fcrste: Die Kultur wird sofort zusammen mit den trockenen Zutaten zugegeben, kann aber auch, wie oben erw\u00e4hnt, auf das fertige Produkt aufgebracht werden.<\/li>\n<li>Rohe Fleischprodukte: Die Kultur wird direkt der Salzlake zugesetzt, die in das Produkt eingespritzt wird, kann aber auch wie oben beschrieben auf das fertige Produkt aufgetragen werden.<\/li>\n<\/ul>\n<h3>H\u00e4uslichen Herstellung von luftgetrockneten W\u00fcrsten<\/h3>\n<p>Luftgetrocknete W\u00fcrste sind eine kulinarische K\u00f6stlichkeit, die in verschiedenen Gerichten genossen oder als schmackhafter Imbiss verzehrt werden kann. Diese althergebrachte Konservierungsmethode bedient sich der Verwendung von Salz, Gew\u00fcrzen, Fermentation und Zeit, um k\u00f6stliche, haltbare W\u00fcrste mit intensiven Aromen zu kreieren. <a href=\"https:\/\/startercultures.eu\/de\/making-dry-cured-sausages-at-home-step-by-step\/\" target=\"_blank\" rel=\"noopener\">In dieser Anleitung<\/a> werden wir Sie durch den Prozess der h\u00e4uslichen Herstellung von luftgetrockneten W\u00fcrsten f\u00fchren.<\/p>\n<h3>Englischsprachiger Online-Workshop zur Herstellung von Rohwurst<br \/>\n<img decoding=\"async\" class=\"lazyload  wp-image-23961 alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-300x300.png\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-300x300.png\" alt=\"lernen Sie, wie Sie zu Hause Trockenwurst herstellen\" width=\"126\" height=\"126\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27126%27%20height%3D%27126%27%20viewBox%3D%270%200%20126%20126%27%3E%3Crect%20width%3D%27126%27%20height%3D%27126%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-66x66.png 66w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-70x70.png 70w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-100x100.png 100w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-150x150.png 150w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-200x200.png 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-300x300.png 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450-400x399.png 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/sausage-making-workshop-450.png 450w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 126px) 100vw, 126px\" \/><\/h3>\n<p>W\u00e4hrend <a href=\"https:\/\/startercultures.eu\/product\/sausages-and-charcuterie\/online-english-spoken-dry-cured-charcuterie-workshop\/\" target=\"_blank\" rel=\"noopener\">dieses Meisterkurses in englischer Sprache<\/a> lernen Sie in Theorie und Praxis, wie man Rohw\u00fcrste wie Salami, Fuet, Chorizo, Peperoni und Sommerw\u00fcrste zu Hause herstellt. Foodwriter<a href=\"https:\/\/wateetons.com\/\" target=\"_blank\" rel=\"noopener\">&#8216;Meneer Wateetons&#8217;<\/a>, Autor mehrerer B\u00fccher \u00fcber G\u00e4rung und Wurstherstellung, wird Ihnen alles \u00fcber G\u00e4rung, P\u00f6kelsalze, Lebensmittelsicherheit, <a href=\"https:\/\/en.wikipedia.org\/wiki\/PH\" target=\"_blank\" rel=\"noopener\">pH-Wert<\/a>, Starterkulturen, Schimmelpilze und Trocknungsbedingungen beibringen.Klicken Sie <a href=\"https:\/\/startercultures.eu\/product\/sausages-and-charcuterie\/online-english-spoken-dry-cured-charcuterie-workshop\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> f\u00fcr weitere Informationen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L. sakei kann das Wachstum von verderblichen und pathogenen Bakterien wie nativen Milchs\u00e4urebakterien und Listeria monocytogenes unterdr\u00fccken.<\/p>\n","protected":false},"featured_media":24202,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[700],"product_tag":[],"class_list":{"0":"post-25213","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bio-schutz-starterkulturen","7":"pa_ean-8720297620515-de","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>L. sakei zum Schutz | Startercultures.eu<\/title>\n<meta name=\"description\" content=\"L. sakei in Safepro B-2 kann das Wachstum von verderblichen und pathogenen Bakterien und Listeria monocytogenes unterdr\u00fccken.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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