TRADITIONAL FERMENTATION

T-SPX
Bactoferm® T-SPX is a mixed meat culture for the production of traditional-style fermented meat products at temperatures between
18-24°C (64-75°F). The culture gives a mild acidification and ensures good flavour and colour development, with a more rustic character.

T-SC-150
Bactoferm® T-SC-150 is a culture for the production of traditionally fermented sausages. The culture gives an intermediate acidification and provides a good flavour with good colour development.

SM-194
Bactoferm® SM-194 is a culture for the production of traditionally fermented sausages with a short production time. The culture provides a strong and stable colour with an aromatic flavour. Includes added yeast which further enhance flavour development.

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ADJUNCT CULTURES

S-B-61
Bactoferm® S-B-61 is a single strain meat culture, which ensures good flavour and colour development but gives no acidification.

MOULD CULTURES

MOLD 600
Bactoferm® MOLD-600 produces a white/light greyish appearance on the surface of dry-cured sausages, as well as a pronounced mushroom flavour and aroma.

With high humidity and optimum temperature, MOLD-600 produces a traditional white mould cover. It offers a moderate-to-good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.

FAST FERMENTATION

Flora Italia
SafePro® FLORA ITALIA LC is a culture suitable for the production of fast fermented sausages with short production time. The culture provides a fast acidification and ensures a stable colour and a distinct Mediterranean flavour, combined with strong antagonistic properties against Listeria monocytogenes.

B-LC-007
SafePro® B-LC-007 is a meat culture for the production of fermented sausages with a fast acidification. The culture ensures a reliable acidification, a clean flavour development, good stable colour and has strong antagonistic properties against Listeria monocytogene. The yeast adds to the flavour development.

F-LC
SafePro® F-LC is a meat culture for optimal Listeria control in fermented meat products. The culture ensures a reliable acidification and good flavour and colour development.

F-SC-111
Bactoferm® F-SC-111 is a mixed meat culture for the production of fast fermented meat products at 22-32°C (72-90°F). The culture ensures a unique flavour and a good colour development.

LHP DRY
Bactoferm LHP DRY is a meat culture for the production of extra fast fermented meat products at 26-38°C (80-100°F).

WHY USE STARTER CULTURES?

Micro-organisms play a key role in almost all stages of the meat curing process, from helping to improve the colour, aroma and flavour of finished product to eliminating oxidants that can create rancidity. Chr. Hansen's cured meat starter cultures are specifically developed to work at lower temperatures, giving them a clear advantage over most fermentation cultures.