Startercultures are freeze-dried bacteria that you use when making dry sausages such as chorizo, fuet, salami, pepperoni and numerous others dry sausages. They provide safety by acidifying your sausage, and give the typical ripened flavor. Startercultures.eu provides a wide range of cultures for different types of sausages, ranging from fast pepperonis to slow matured Italian salami’s as well as spreadable sausages. You always combine them with curing salts (nitrite and/or nitrate) and dextrose .
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Bactoferm mold 600 – for sausages and charcuterie
Rated 5.00 out of 5€19,99The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. -
Slow starter culture Bactoferm T-SPX – for dried sausages
Rated 5.00 out of 5€14,99Bactoferm 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). -
Base koji for shoyu
Rated 4.75 out of 5€14,99This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for. -
Medium fast starter culture Van Hees – Primal SK Natur
Rated 5.00 out of 5€9,99Medium 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 of Bactoferm F-RM-52. -
Sale!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.
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Out of stock
RAPS biostart RP – starter culture for charcuterie
Rated 5.00 out of 5€12,99New! 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
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Slow starter culture RAPS Biostart plus – for dried sausages
Rated 5.00 out of 5€9,99Because 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. -
Bactoferm Safepro F-LC – for sausage making
Rated 5.00 out of 5€14,99Bactoferm SafePro® F-LC is a meat starter culture that provides a well rounded mediterranean flavor in addition to giving optimal Listeria prevention in fermented sausages.