Dextrose, Fermentation and pH drop
Posted: Thu Sep 29, 2022 02:28
I am finding I rarely ever need more than 2.0grams/kg. of dextrose to drop the pH of pork Salami down to the safe zone below 5.3. And most times it is even less-especially when using pepper powders (cayenne, paprika, calabrian) and/or citrus peel. I have even made a Calabrian salami with no additional sugars added and the pH dropped to 5.07!
I find that cultures using Pediococcus Acidiactici are extremely efficient at sugar conversion to Lactic acid. Using 0.25g/kg. or less is enough to drop the pH by 0.1 point.
I have dialed the amounts of dextrose I use WAY BACK because of this. I made pepperoni recently and only used 0.75g./kg. dextrose along with 20ml chianti wine. The sugars from the paprika and cayenne contributed around 1g./kg. fast ferment sugars. The pH dropped to 4.97 after 48 hours....and I fermented this salami @69-70*F using F-RM-52.
I find that cultures using Pediococcus Acidiactici are extremely efficient at sugar conversion to Lactic acid. Using 0.25g/kg. or less is enough to drop the pH by 0.1 point.
I have dialed the amounts of dextrose I use WAY BACK because of this. I made pepperoni recently and only used 0.75g./kg. dextrose along with 20ml chianti wine. The sugars from the paprika and cayenne contributed around 1g./kg. fast ferment sugars. The pH dropped to 4.97 after 48 hours....and I fermented this salami @69-70*F using F-RM-52.