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Bactoferm® LHP Dry US 42g Meat Starter Culture is a meat starter culture for the production of extra fast fermented meat products in temperature ranges of 80-100°F. This culture is recommended for use in making American style sausage which requires very fast fermentation periods, including American pepperoni and summer sausage.
Bactoferm® LHP Dry US 42g Meat Starter Culture
CHR Hansen
Bactoferm® LHP Dry US is a meat starter culture for the production of extra fast fermented meat products in temperature ranges of 80-100°F. This culture is recommended for use in making American style sausage which requires very fast fermentation periods, including American pepperoni and summer sausage.
Use and Directions:
Recommended for use in making American style sausage which requires very fast fermentation periods, including American pepperoni and summer sausage
Use 42 grams per 495 lb of meat (225 kg)
Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion
Bacteria Cultures:
Pediococcus acidilactici
Pediococcus pentosaceus
Features:
Usage - Use 42 g package for 495 lb (225 kg) of meat
Properties - Off-white to brownish color
Form - Ground powder
Solubility - Water soluble suspension
Kosher Meat Excl. Passover
Certified Halal
Suggested labeling “starter culture” or culture, however as legislation may vary, please consult local legislation.
View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.
Storage and Shipping:
Shelf life of 18 months when frozen <1°F
Shelf life of 6 weeks in refrigeration at 41°F
Can be shipped at ambient temperatures
Pediococcus acidilactici data:
Optimal Growth Temperature - 109°F (43°C)
Maximum Growth Temperature - 126°F (52°C)
Minimum Growth Temperature - 59°F (15°C)
Salt Limit - 10% salt-in-water
Characteristics - Facultative anaerobic DL(+/-)-lactic acid producing
Fermentable Sugars - Glucose (dextrose), Fructose, Maltose, Saccharose (sucrose)
NON-Fermentable Sugars - Lactose, Starch
Below minimum temperature for growth the strain will still be alive but it will not multiply in the application
Pediococcus pentosaceus data:
Optimal Growth Temperature - 95°F (35°C)
Maximum Growth Temperature - 118°F (48°C)
Minimum Growth Temperature - 59°F (15°C)
Salt Limit - 7% salt-in-water
Characteristics - Facultative anaerobic DL(+/-)-lactic acid producing
Fermentable Sugars - Glucose (dextrose), Fructose, Maltose, Lactose, Saccharose (sucrose)
NON-Fermentable Sugars - Starch
Below minimum temperature for growth the strain will still be alive but it will not multiply in the application
Additives - Walton's
The Sausage Maker - Bactoferm LHP Dry (Pediococcus
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Walton's, Everything but the Meat!
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Bactoferm® F-RM-52 US 25g Meat Starter Culture
is a meat starter culture for the production of extra fast fermented meat products in temperature ranges of 80-100°F. This culture is recommended
Bactoferm® LHP Dry US 42g Meat Starter Culture
For fast acidification (typically used for products needing about 3 weeks or less to complete) Creates a pronounced, sour flavor in your meat Great
The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)
The Sausage Maker - Bactoferm LHP Dry (Pediococcus
The Sausage Maker - Bactoferm LHP Dry (Pediococcus
Additives - Walton's
Additives - Walton's
