Bactoferm Safepro B-2 (lactobacillus sakei) | for dried sausages

Description

About Bactoferm SafePro B-2 L. sakei

B-2 is a single strain culture containing Lactobacillus sakei in a lyophilized form. L. sakei can suppress the growth of spoilage and pathogenic bacteria such as native lactic acid bacteria and Listeria monocytogenes. L. sakei grows over a wide temperature range up to 2 ° C (35 ° F) and survives freezing.

Aim

B-2 is recommended for biological protection of cooked or salted meat products vacuum-packed or packaged in a modified atmosphere.

Sinusitis

Lactobacillus sakei is sometimes used by people who suffer from sinusitus. We cannot accept any responsibility for use as a medical application. That is entirely up to the end user.

Content

• 100 grams
• Contents: dextrose, starter culture
• Suitable for 200 kg of meat
• dosage: 0.5 grams per kilo
• bacteria: Lactobacillus sakei
• Note: store in the freezer, but short interruptions of freezing cycle will do not affect the quality.
• When used in sausages it should always be combined with a regular starter, nitrite, dextrose and optionally with potassium nitrate / saltpetre

Micro organisms

Lactobacillus sakei

Usage

• Sliced ​​cooked ham and emulsion sausages: The culture is applied by dipping, dripping or spraying a culture suspension on the surface after cooking.
• Freshly salted sausages and spreadable sausages: The culture is immediately added together with the dry ingredients, but can also be applied to the finished product as mentioned above.
• Raw meat products: The culture is added directly to the brine that is injected in the product but can also be applied to the finished product as stated above.

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