Bactoferm® LHP Dry US 42g Meat Starter Culture - Walton's

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

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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

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