Salami Culture

From SACCO

This product requires long term storage in a refrigerator or freezer.

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Lyocarni VHI-41
Salami Culture
Product Information

Download the Technical Sheet

Description	Lyocarni VHI-41 consists of Staphylococcus xylosus, Pediococcus pentosaceus, and Lactobacillus plantarum, which in combination ensure a uniform and controlled production of fast fermented sausages. Staph. xylosus enhances the formation of a stable colour, adds to the flavour profile, and prevents rancidity. Ped. pentosaceus and Lb. plantarum control the fermentation process and results in medium acidity. Furthermore, Lb. plantarum is a protective culture that inhibits e.g. Listeria. The culture is recommendable for production of fermented sausages with added safety and a short production time.
Application	The culture should be applied to the coarsly chopped meat either to the bowl chopper or during mixing after grinding the meat. The culture should be applied early in the manufacture process together with e.g. spices and sugar. The final pH in the sausages may be controlled by the amount and type of sugar applied. To enhance the controlled fermentation process the temperature should be above 20°C until pH is below 5.3. The production procedure should be adapted to the customers production facilities.
Directions	20 g culture per 100 kg meat should be sprinkled directly into the meat or added as a solution. A solution may be prepared by dispersing the culture into approx. 200 ml of tap water (without chlorine) before applied to the meat. The solution should be used within a couple of hours.

Lyocarni VHI-41
Salami Culture

20 gram Pack
With a free sterile jar for storage.

Suitable for 100 Kg of meat.

Just $17.50

Special : "Best Before" date approaching ... 2 Packs for the price of 1

Australia Only.
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