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 .
This 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. Now available in 2 sizes. For 5 kg or 360 l.
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 of Bactoferm F-RM-52.
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.
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
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.
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