New Starter Culture for Fermented Sausages -- Flavor of Italy

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cajuneric
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New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by cajuneric » Fri Nov 08, 2019 00:15

Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:

l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F
Humidity 90%
Bio-protective Culture (against Listeria)
Can handle pH range 4.7-5.3 (recommended pH target to be 4.9-5.2)

I'm loving this new culture. At 90F the culture ferments incredibly fast and at 75F it slows down a bit and develops color and flavor a bit better. I found that at.5 dextrose and 90F I was hitting target pH by 18 hours and at .4% dextrose and 75F I was hitting pH target by 24-30 hours. GREAT FLAVOR from this culture!!! I made a video about it if you want to check it out..

https://youtu.be/Pyp8Qu8BEWw

Cheers,
Eric
ewanspeirs
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Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by ewanspeirs » Fri Nov 08, 2019 16:14

Eric - love your youtube channel :) it got me hooked.

What recipes have you tried with this new culture - i' like to give it a shot on my next batch
cajuneric
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Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by cajuneric » Sat Nov 09, 2019 14:17

Hey ewanspeirs, Thanks. I've made Geona, Calabrese, and sopressata. Nice culture. Great flavor..
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redzed
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Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by redzed » Mon Nov 11, 2019 04:21

Hi Eric,
Thanks for the post and the link to the video. Can you explain why a fast fermentation is advantageous in producing Italian style salami? Most professional and scientific works advise slower and cooler fermentation. Pediococcus is the bacteria that possesses the antimicrobial properties. So are we compromising their action if we ferment slower, that is for 48-72 hours at a temp of 70F, using a combination of sugars? And I would really like to see a spec sheet of Taste of Italy. Do you have one to share?
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Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by Bob K » Mon Nov 11, 2019 15:35

The Non-Sausage Maker variety is BACTOFLAVOR® Flora Italia

Bactoflavor® Flora Italia is characterized by:
* Fast acidification in safe production and excellent microbiological quality.
* Without compromising color and aroma, thanks to the much more active and pH resistant Staphylococcus strains.
* For robustness that ensures repeatability, regardless of the quality of the raw material.

* A new strain of L. sakei meets consumer demands for sweeter, non-spicy nuances typical of mild Italian products.

Chr. Hansen is now also launching SafePro Flora Italia LC to provide an extra food safety barrier to minimize the risk of Listeria monocytogenes growth .
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redzed
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Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by redzed » Wed Nov 13, 2019 04:14

I like the formulation for the much more active and pH resistant Staphylococcus strains. And I like protection against listeria. But I sure would like to take a look at the spec sheet.

And I find the name "Flavor of Italy" a bit misleading. Yes, L. Sakei is one of the most dominant and widespread bacteria occurring in Italian sausages, Pediococcus Acidilactici is rare. S. Carnosus is also a non-player. The dominant Staphylococcus in Italian salami is Xylosus.

But I'm going to have to try the stuff, even though I have a box of partially used packets of several other starters.
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Re: New Starter Culture for Fermented Sausages -- Flavor of Italy

Post by cajuneric » Thu Nov 14, 2019 01:38

For whatever reason I wasn't getting notified that there was a reply. I need to check my settings.

Thanks Bob. I couldn't have said it better myself. This culture is actually called Flora Italia LC US. Renamed "Flavor of Italy".

If you get a chance to use it i'd go with a slightly smaller dose. TSM recommended dose is 1 tsp per 10 pounds. I'd go with 1/2 tsp per 10 pounds or even better yet the .025% dose that Chr. Hansen suggests. It's fast but I can testify that the end result is really nice...

I spoke to Chr. Hansen and they explained that at 75F with a variety of sugars one can extend the fermentation time and develop better color, flavor and aroma. They suggested not to go below 75F to maintain all the benefits..

I do have a spec sheet how can I email it to you?
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