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Bactoferm® LHP Dry US 42g Meat Starter Culture

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.
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SKU: 457601
9+ In stock
 
Product Name Warehouse Comotara
(Pickup Only)
Bactoferm® LHP Dry US 42g Meat Starter Culture 9 0

Availability: In stock

$24.99

Details

Details

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.

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

Additional Info

Additional Info

SKU 457601
Ship Weight 0.2000
Expert Review Stars No
Ratings 5.0000
Reviews 2
Manufacturer CHR Hansen
Manufacturer Part Number 715847
Package Size 42 g
Ingredients Sucrose, Culture, Silicon dioxide E551, Manganese sulfate
Usage Use 42 grams per 495 lb of meat
Requires Shipping Upcharge No

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