{"id":48964,"date":"2023-11-09T19:39:47","date_gmt":"2023-11-09T18:39:47","guid":{"rendered":"https:\/\/startercultures.eu\/?post_type=product&#038;p=48964"},"modified":"2026-04-13T15:59:19","modified_gmt":"2026-04-13T13:59:19","slug":"bactoferm-safepro-b-lc-78-startercultuur-voor-charcuterie","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/worst-en-vleeswaren-nl\/starterculturen-n\/starterculturen-voor-charcuterie-nl\/bactoferm-safepro-b-lc-78-startercultuur-voor-charcuterie\/","title":{"rendered":"Bactoferm SAFEPRO B-LC-78 | startercultuur voor charcuterie"},"content":{"rendered":"<p>Bactoferm SAFEPRO B-LC-78, d\u00e9 charcuterie starter.<\/p>\n<h3>Wat zijn starterculturen?<\/h3>\n<p>Starterculturen zijn gevriesdroogde bacteri\u00ebn die je gebruikt bij het zelf maken van droge worsten zoals Friese droge worst, Drentse kosterworst, Groninger kruidnagelworst, chorizo, fuet, salami en talloze andere droge worsten. Ze zorgen voor veiligheid doordat ze je worst verzuren, en geven de kenmerkende gerijpte smaak aan je worst. Je gebruikt ze altijd samen met nitrietpekelzout, dextrose en soms salpeter.<\/p>\n<h3>Over Bactoferm SAFEPRO B-LC-78 Startcultuur voor charcuterie<\/h3>\n<p>Bactoferm SAFEPRO B-LC-78 is een gespecialiseerde cultuur die is ontwikkeld om het kleur- en smaakprofiel van vleeswaren te verrijken. Dit betekent een schitterende kleur en een diep authentiek Zuid-Europees smaakprofiel. Dankzij de robuuste zouttolerantie geeft deze cultuur niet alleen een heerlijke pekelervaring en een constante kleur, maar is het ook krachtig resistent tegen Listeria monocytogenes. Bovendien gaat het de ontwikkeling van ranzigheid effectief tegen, zodat je coppa, pancetta, guanciale of gerookte ham veel langer lekker blijft.<\/p>\n<h3>Dosering<\/h3>\n<ul>\n<li>1 zak (25 gram) is genoeg voor 100 kilo vlees<\/li>\n<li>Dosering: 0,25 gram per kilo vlees.<\/li>\n<li>Geschikt voor droog en nat zouten\/pekelen<\/li>\n<\/ul>\n<h3>Cultuursamenstelling:<\/h3>\n<ul>\n<li><em>Pediococcus acidilactici<\/em><\/li>\n<li><em>Staphylococcus carnosus<\/em><\/li>\n<\/ul>\n<h3>Hoe gebruikt u Bactoferm SAFEPRO B-LC-78 Startcultuur voor charcuterie<\/h3>\n<ul>\n<li>Voeg het gewoon toe aan de pekel of dry cure. De cultuur is zeer zoutbestendig.<\/li>\n<li>Dosering is 0,25 gram per kilo vlees, maar als je kleine batches maakt (een paar kilo) is het verstandig om een beetje te overdoseren.<\/li>\n<li>Cure zoals normaal<\/li>\n<\/ul>\n<h3><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;RAPS charcuterie starter&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:15359,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:11447211},&quot;5&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;6&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;7&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;8&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;9&quot;:0,&quot;10&quot;:0,&quot;11&quot;:4,&quot;12&quot;:0,&quot;14&quot;:{&quot;1&quot;:3,&quot;3&quot;:1},&quot;15&quot;:&quot;Arial&quot;,&quot;16&quot;:9}\">SAFEPRO B-LC-78 charcuterie starter<\/span> kopen?<\/h3>\n<p>Je bestelt <span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;RAPS charcuterie starter&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:15359,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:11447211},&quot;5&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;6&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;7&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;8&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;9&quot;:0,&quot;10&quot;:0,&quot;11&quot;:4,&quot;12&quot;:0,&quot;14&quot;:{&quot;1&quot;:3,&quot;3&quot;:1},&quot;15&quot;:&quot;Arial&quot;,&quot;16&quot;:9}\">deze charcuterie starter <\/span>bij starterculturen.nl, d\u00e9 webwinkel voor al je charcuterie, pat\u00e9 en worstingredi\u00ebnten. Van Meneer Wateetons de auteur van de standaardwerken De <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/worstbijbel-2018-nl\/\" target=\"_blank\" rel=\"noopener\">Worstbijbel<\/a> (2018) en <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noopener\">Over Charcuterie<\/a> (2019) Op werkdagen voor 15:00 besteld, dezelfde dag verzonden.\u00a0 Vragen over het gebruik van de starter? Stel ze via de chatfunctie. We komen er altijd uit.<\/p>\n<h3>Meer leren?<\/h3>\n<p>Lees voor je je eigen droge worst of charcuterie gaat maken De <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/worstbijbel-2018-nl\/\" target=\"_blank\" rel=\"noopener\">Worstbijbel<\/a> (2018) of <a href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noopener\">Over Charcuterie<\/a> (2019).<\/p>\n<h3>Thuis droge worsten maken: stap voor stap<\/h3>\n<p>Iedereen houdt van droge worst. Een pittige chorizo, een mooie salami of harde Drentse kosterworst, allemaal zijn ze verrukkelijk. Droge worst maken is een klassieke vlees conserveringstechniek die gebruik maakt van zout, kruiden, fermentatie en tijd om heerlijke \u00e9n lang houdbare worsten te maken die barsten van de intense smaken. <a href=\"https:\/\/startercultures.eu\/nl\/thuis-droge-worsten-maken-stap-voor-stap\/\" target=\"_blank\" rel=\"noopener\">In dit stappenplan<\/a> nemen we je mee in het proces om zelf thuis droge worst te maken. Stappen, ingredi\u00ebnten, veiligheidsmaatregelen. Alles komt langs. Inclusief een recept voor onze favoriete droge venkelworst!<\/p>\n<h3>Online cursus &#8216;charcuterie maken&#8217;<a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-workshop-worst-en-charcuterie\/online-cursus-charcuterie-maken\/\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" class=\"lazyload wp-image-75308 alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-300x300.png\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-300x300.png\" alt=\"\" width=\"124\" height=\"124\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27124%27%20height%3D%27124%27%20viewBox%3D%270%200%20124%20124%27%3E%3Crect%20width%3D%27124%27%20height%3D%27124%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-66x66.png 66w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-100x100.png 100w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-150x150.png 150w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-200x200.png 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-300x300.png 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-400x400.png 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-500x500.png 500w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-600x600.png 600w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-700x700.png 700w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-768x768.png 768w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE-800x800.png 800w, https:\/\/startercultures.eu\/wp-content\/uploads\/2023\/12\/CHARCUTERIE.png 1000w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 124px) 100vw, 124px\" \/><\/a><\/h3>\n<p>Leer je eigen charcuterie maken van Meneer Wateetons, de auteur van h\u00e9t Nederlandse standaardwerk op dit gebied:\u00a0<a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\">Over Charcuterie<\/a>. Droge ham, pancetta, guanciale, lardo, coppa en meer heerlijke Zuid-europese gedroogde vleeswaar. Na deze workshop in 19 korte duidelijke lessen maak je die voortaan zelf.Kijk <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-workshop-worst-en-charcuterie\/online-cursus-charcuterie-maken\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> voor meer info.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SAFEPRO B-LC-78 charcuterie starter helpt je ham of andere charcuterie als pancetta, coppa, bresaola of lonza naar een hoger 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