Rowu Ferm/Rowu Star

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Kunde

Rowu ferm starter culture

Post by Kunde » Wed May 11, 2016 12:14

Do anyone have any experiences about this product?

I want to start making salami and this one I can get here Thailand easily. Is it suitbale?
It should have Staphylococcus carnosus and Lactobacillus plantarum
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redzed
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Post by redzed » Sat May 14, 2016 07:49

Hi Kunde, I wanted to reply to your question a few days ago but have been away camping. And while we had internet access, it was intermittent and kept dropping out. While I don't have any hands on experience with the Rowu starter, I did some reading and it is a culture formulation that is widely used in industry. Both S. carnosus and L. plantarum are bacteria that occur naturally in Southern European dry cured sausages. L. plantarum will acidify the sausage, make it more firm, and lower the pH to a safe level. S. carnosus will affect the colour, aroma, texture and flavour. Both are excellent traditional cultures and I would not hesitate in applying them.

If you could possibly get a hold of the spec sheet of this culture, it would be of benefit to post it on our forum BTW, what exactly are you planning to make?
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Rowu Ferm/Rowu Star

Post by Chickenthief » Thu Feb 07, 2019 19:21

Anyone tried Rowu Ferm from Indasia?

I ordered a bag and it came without directions at all.
I contacted them and all they had was a recipe for Tapas susage, no clear directions.
I thought it was a starter culture but they said to use GDL and Rowu Ferm is only ment to be a flavor enhancer.

My "problem" is this:
The recipe calls for GDL wich i'm used to and works in refrigerator 5degC environment.
Then it states that the susage needs to mature at 12-22degC for the first 24 hours.

So do i go for cold and flavor will come later or do i go for initial higher temperature for fermentation and what will that do for GDL?

Indasia in Germany calls it Rowu Star not Rowu Ferm (only in Denmark?).
https://www.indasia.de/en/our-products/ ... -star.html
Content: Stahpylococcus carnosus 30%, Staphylococcus xylosus 30%, Pediococcus pentosaceus 40%.
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Re: Rowu Ferm/Rowu Star

Post by Bob K » Fri Feb 08, 2019 13:52

Chickenthief-

There is really no reason to combine a starter culture with an acidifier like GDL

Why not let us know what you are making and possibly the recipe and we can give you some ideas on how to proceed
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Re: Rowu Ferm/Rowu Star

Post by Chickenthief » Fri Feb 08, 2019 17:25

Well i did what they said and went with GDL and Rowu Ferm/Start for taste.

4 batches of 1½kg is in the smoker as i write this.

1½kg Hungarian inspired Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
5gram chili flakes
18gram Sweet paprika
18gram Smoked (hot) paprika
7gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start

1½kg "Hunters" Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
9gram Rosemary
18gram Juniper berry
9gram Thyme
7gram 4-pepper mix
7gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start

1½kg Garlic Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
5gram 4-pepper mix
25gram dried garlic
18gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start

1½kg Chili/Garlic Salami
600gram Minced Beef
600gram Minced Pork
300gram Minced Back fat
29 gram "Standard GDL mix"*
8gram chili flakes
25gram dried garlic
18gram dried onion
35gram (0.6%) Nitrite salt
25gram plain salt
1gram Rowu Ferm/Start




*Standard mix (19,25gram per kilo):
4gram White pepper
4gram 4-pepper mix
2gram Coriander
2gram Glucose
0,25gram Ginger
7gram GDL


I'm well used to make salamis with GDL and because i dont know better i find them tasty and nice ;-)
The Rowu thing intrigued me and i just had to try it for added flavor. 30grams for 50kg sausage mix so its kinda like handling cocaine :-)
3 weeks will tell what i brings to the table as i have some of the former GDL only batch in the fridge for comparison.

4-pepper mix:
1/4 White Pepper
1/4 Black pepper
1/4 Red pepper (not bell peppers but pepper corns)
1/4 Green pepper (not bell peppers but pepper corns)
Coarse ground
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Re: Rowu Ferm/Rowu Star

Post by Bob K » Fri Feb 08, 2019 17:45

Do have any idea of the Ph of the mince with the GDL added? If it's below 5 then the stapho bacteria stop working so there will be little color/flavor enhancement. The P. Pentosaceus will probably help adding more Tang.

Let us know if it made a difference when done, some pics also!!
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Re: Rowu Ferm/Rowu Star

Post by StefanS » Fri Feb 08, 2019 18:49

Bob K wrote:
Fri Feb 08, 2019 17:45
Do have any idea of the Ph of the mince with the GDL added? If it's below 5 then the stapho bacteria stop working so there will be little color/flavor enhancement. The P. Pentosaceus will probably help adding more Tang.
] agree with BobK. 1 g GDL/kg mince will lower pH 0.09-0.1 unit so in recipes it will be around pH 5.0. Color will be obtained during nitrite curing reactions. Addition GDL will very quickly lower pH and it will inhibit grow of Staphylococcus genus. Pediococcus also practically wont help because optimal grow for it is 30*C, minimum 15*C. So finally these Salamis will have some color, they will be tangy, but there wont be any Southern Europe style with specific color/flavor enhancement. IMO these salamis will be classical Northern European style.
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Re: Rowu Ferm/Rowu Star

Post by Chickenthief » Fri Feb 08, 2019 20:06

StefanS wrote:
Fri Feb 08, 2019 18:49
IMO these salamis will be classical Northern European style.
Then i'm home safe :-)
Thats what i like and strive for.
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Re: Rowu Ferm/Rowu Star

Post by StefanS » Fri Feb 08, 2019 21:41

Chickenthief wrote:
Fri Feb 08, 2019 20:06
StefanS wrote:
Fri Feb 08, 2019 18:49
IMO these salamis will be classical Northern European style.
Then i'm home safe :-)
Thats what i like and strive for.
with one exception - they will be very salty ...
Chickenthief wrote:
Fri Feb 08, 2019 17:25
35gram (0.6%) Nitrite salt
25gram plain salt
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Re: Rowu Ferm/Rowu Star

Post by Chickenthief » Sun Feb 10, 2019 15:05

About 4% salt
As i'm used to and like :-)
I also salt my bacon a lot more than most others and use wery little sugar (and i only cold smoke it).

As i said i'm pretty much home safe regarding Salami making and the amount of spices, what was new was the use of Rowu Ferm/Start. And it seems that noone has any experience, so next time i will make 2 identical batches with and without GDL and split the subsequent fermentation step.

I will use data from: https://www.meatsandsausages.com/sausag ... e/cultures
And treat it like the F-1 culture
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