Bactoferm® LHP DRY US 42g

Bactoferm T-SPX Meat Starter culture - 25g (for 100kg of meat), A must for dry-cured sausage recipes to lower pH., Helps develop color and achieve

Bactoferm T-SPX Starter Culture

Introduction to Making Salami

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)

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

Meat Starter Culture Bactoferm (TM) LHP [FDSCP] - $19.35 : Butcher & Packer, Sausage Making and Meat Processing Supplies

Deli Co. - Ingredients & Equipment for charcuterie crafters – Deli Co. US

Place Bactoferm in the Freezer Immediately Upon Delivery, For fast acidification. If a pronounced sourly flavor is desired, this Culture is for you.

The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)

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

Selection of Surrogate Bacteria for Use in Food Safety Challenge Studies: A Review - ScienceDirect

The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus) : Health & Household

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

Sausage Making - Basic Information