2022年1月17日 · Bactoferm F-RM-52 is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90°F. This culture ensures a unique flavor profile, while giving an excellent color development.

Bactoferm® T-SPX 25g Meat Starter Culture is a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development.

BACTOFERM™ CSB Omega - 一种强大的辣香肠菌株，能够同时实现快速的pH下降和颜色形成。 产品为冷冻颗粒形式。

2021年12月20日 · Bactoferm T-SPX s a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development.

BACTOFERM ® BFL-F02—manual—south/mild SAFEPRO ® B-LC-007 —is a combination culture having fast acidification, an attractive “Southern” flavor profile, and control against Listeria monocytogenes

Bactoferm® SM-194 is a culture for production of traditionally fermented sausages with a short production time. The culture provides a strong and stable color and an aromatic flavor. The yeast adds to the flavor development.

And now it is possible to exploit its potential by applying the Vertera ® Bactoferm ® 01 culture for the plant-based dry sausages. It will enable you to: Create authentic products and a characteristic flavor by using traditional yet controlled fermentation. Get a step closer to simplifying your ingredients list and reduce the need for acidifiers.

Bactoferm® MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma. With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).