SafePro Flora Italia LC – Meat Starter Culture 25g

Description

Bactoferm SafePro Flora Italia LC Starter Culture 25 gram pack will process 100kg of meat. Contains: Lactobacilllus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp. 

The SafePro Flora Italia LC is simply the best starter culture on the market for traditional style Italian salami. It is a fast fermenting culture, however it results in the mild flavour of a traditional slow fermenting culture (such as Bactoferm T-SPX). This culture contains an extra safety hurdle to protect against Listeria growth and also promotes better colour development. Take your salami to the next level with this culture.

Starter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.

Starter cultures are used to balance PH levels, provide a tangy flavour, control and promote growth of friendly bacteria and to speed up the fermentation process. 

Traditionally the manufacture of fermented sausages has relied on the correct balance of bacteria’s already being present in the meat. This can be a hit and miss process with some failures, using a starter culture (correctly), will ensure a more reliable result.

The Chr. Hansen SafePro Flora Italia LC Starter Culture must be kept frozen once received (18 months life frozen) and if kept defrosted must be used within 20 days. We aim to ship all starter cultures via Express Post. Once you receive it, if you’re not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.

This statement is from the manufacturer regarding the shipment of freeze dried meat cultures:

Chr. Hansen can hereby confirm that shipment of freeze-dried meat cultures at ambient temperatures will not reduce performance below the specified activity. The cultures should however not be subjected to temperatures above 30ºC (86°F) for more than 20 days, as this may compromise product quality. 

If the cultures are stored at –17°C (0°F) or below, the shelf life is at least 18 months. At +5°C (41°F) the shelf life is at least 6 weeks.

IMPORTANT: Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, moulds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.