Bio Cultures by Chr. Hansen
Posted: Thu Apr 15, 2010 07:53
Vol. 1 Fermented sausages with Chr. Hansen starter cultures
https://docplayer.net/40814266-Bactofer ... vol-1.html
Vol. 2 Fermented sausages with Chr. Hansen surface cultures
http://www.hjemmeriet.dk/ChrHansen/Broc ... 8UK%29.pdf
vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
https://www.dropbox.com/sh/quv68fhkorte ... 3.pdf?dl=0
Above content added by Bob K 01/03/15
Hi Sausage Makers! Have you tried bio-cultures in your fermented sausages such as salami of all types, and any other air dried products?
Bactoferm™ is a trade mark of Chr. Hansen... and it is the very best! I've used it many times and highly recommend it.
Meat Starter Culture Bactoferm™ LHP (Fast: 5.0 pH in 2 days)
LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. This culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note.
Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat.
Note: Cultures must be stored in a freezer.
Meat Starter Culture Bactoferm™ F-RM-52 (Medium: 5.0 pH in 4 days)
Bactoferm™ F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat.
Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.
Meat Starter Culture Bactoferm™ T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured
Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages. (Semi Dry Cured)
Each 25-gram packet of Bactoferm™ T-SPX will treat 440 pounds (200 kilo) of meat.
Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.
Mold Culture - Bactoferm:Mold 600 (Previously M-EK-4)
Meat culture for production of moulded dried sausages with a white/cream coloured appearance. Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form.
P. nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora.
Mold-600 is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity.
Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.
Bactoferm™ F-LC (Short or Traditional Fermentation Time / Also: Added Listeria protection)
Bactoferm™ F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes.
Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat.
Other favorite Bactoferm™ cultures include:
Cultures for fermentation below 75°;F. (24°;C.)
T-RM-53......Slow (European style)
T-SP
T-SPX
T-D-66.........Intermediate
T-SC-150
T-SL
Cultures for fermentation from 70°;- 90°;F. (22°;- 32°;C.)
F-RM-52........Medium (American style)
F-RM-7
F-SC-111
F-1
FLC (with Listeria protection)
LP..................Fast
LL-1
CSL
LL-2
F-2
Culture for fermentation from 80°;- 100°;F. (26°;- 38°;C.)
LHP...............Extra Fast
Culture for fermentation from 86°;- 115°;F. (30°;- 45°;C.)
CSB...............Extra Fast
F-PA
Culture for fermentation from 90°;- 115°;F. (32°;- 45°;C.)
HPS...............Extra Fast
I`ve found these cultures to be most reliable. Herein lies the future of safe, uniform, and convenient sausage making!
Chuckwagon
https://docplayer.net/40814266-Bactofer ... vol-1.html
Vol. 2 Fermented sausages with Chr. Hansen surface cultures
http://www.hjemmeriet.dk/ChrHansen/Broc ... 8UK%29.pdf
vol. 3 Dry-cured meat products with Chr. Hansen starter cultures
https://www.dropbox.com/sh/quv68fhkorte ... 3.pdf?dl=0
Above content added by Bob K 01/03/15
Hi Sausage Makers! Have you tried bio-cultures in your fermented sausages such as salami of all types, and any other air dried products?
Bactoferm™ is a trade mark of Chr. Hansen... and it is the very best! I've used it many times and highly recommend it.
Meat Starter Culture Bactoferm™ LHP (Fast: 5.0 pH in 2 days)
LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. This culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note.
Each 42-gram packet of LHP will treat 500 pounds (225 kilo) of meat.
Note: Cultures must be stored in a freezer.
Meat Starter Culture Bactoferm™ F-RM-52 (Medium: 5.0 pH in 4 days)
Bactoferm™ F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
Each 25-gram packet of Bactoferm™ F-RM-52 will treat 220 pounds (100 kilo) of meat.
Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.
Meat Starter Culture Bactoferm™ T-SPX (Slow: Assists with drying a month or more) Also: Semi Dry Cured
Bactoferm™ T-SPX is a freeze-dried culture well suited for all fermented sausages where a relatively mild acidification is desired. T-SPX is particularly recommended for the production of Southern European type of sausages, low in acidity with an aromatic flavor. The culture is suitable for moulded as well as smoked fermented sausages. (Semi Dry Cured)
Each 25-gram packet of Bactoferm™ T-SPX will treat 440 pounds (200 kilo) of meat.
Note: Cultures must be stored in a freezer and have a shelf life of 14 days unrefrigerated or 6 months frozen.
Mold Culture - Bactoferm:Mold 600 (Previously M-EK-4)
Meat culture for production of moulded dried sausages with a white/cream coloured appearance. Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form.
P. nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora.
Mold-600 is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity.
Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.
Bactoferm™ F-LC (Short or Traditional Fermentation Time / Also: Added Listeria protection)
Bactoferm™ F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes.
Each 25-gram packet of Bactoferm™ F-LC will treat 220 pounds (100 kilo) of meat.
Other favorite Bactoferm™ cultures include:
Cultures for fermentation below 75°;F. (24°;C.)
T-RM-53......Slow (European style)
T-SP
T-SPX
T-D-66.........Intermediate
T-SC-150
T-SL
Cultures for fermentation from 70°;- 90°;F. (22°;- 32°;C.)
F-RM-52........Medium (American style)
F-RM-7
F-SC-111
F-1
FLC (with Listeria protection)
LP..................Fast
LL-1
CSL
LL-2
F-2
Culture for fermentation from 80°;- 100°;F. (26°;- 38°;C.)
LHP...............Extra Fast
Culture for fermentation from 86°;- 115°;F. (30°;- 45°;C.)
CSB...............Extra Fast
F-PA
Culture for fermentation from 90°;- 115°;F. (32°;- 45°;C.)
HPS...............Extra Fast
I`ve found these cultures to be most reliable. Herein lies the future of safe, uniform, and convenient sausage making!
Chuckwagon