Startercultures for sausage making

The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 (formerly known as Bactoferm M-EK-4) – Penicillium nalgiovense is the mold most commonly used for sausages.

Bactoferm T-SPX is the starter mentioned as the slow sausage starter in all international sausage and charcuterie literature (including the books by Marianski and Marianski).

Bactoferm Safepro Flora Italia LC is a sausage starter culture that provides a smooth flavor of Italy and has antagonistic properties against Listeria.

Medium fast starter culture Primal SK natur is a good allround starter culture. Most suitable for medium-fast and fast fermentation, but with a mild acidification and aroma. Can be used as a substitute to Bactoferm F-RM-52.

L. sakei can suppress the growth of spoilage and pathogenic bacteria such as native lactic acid bacteria and Listeria monocytogenes. New, larger package

Medium fast starter culture Hela Germet is a medium-fast to slow starter culture, intended for Northern European and Southern European sausages. For dried sausages that achieve character and flavor due to a slow pH drop.

Bitecl LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good ‘clean’ dry sausage taste, so that your added spices come out best. Excellent color formation and stability.

Bactoferm SafePro® F-LC is a sausage starter culture that provides a well-rounded Mediterranean flavor in addition to giving optimal Listeria prevention in fermented sausages.

Glucono delta lactone (GDL) is a natural and safe food additive used as a preservative and acidity regulator. Among other things, it is used to acidify your dry sausage or make tofu. | SALE (best before 3/25)

A starter for all charcuterie. RAPS Biostart RP takes your ham or other charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

Van Hees – Primal SK Soft is a slow working starter culture. Best suited for slow fermentation of Southern-european or Northern-european sausages. Very mild acification. Also very suitable to be used with GDL 

A real starter culture for charcuterie. Bactoferm SAFEPRO B-LC-78 takes your charcuterie such as pancetta, coppa, bresaola or lonza to a new level.

Because of the added yeasts, this slow RAPS Biostart plus starter culture gives the characteristic Southern-european flavor. Ideal for Southern-european sausages and to add flavor to your Northern European sausage.