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Salami Culture

From SACCO

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

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Lyocarni VBM-02
Salami Culture
Product Information

Download the Technical Sheet

Description	Lyocarni VBM-02 consists of Staphylococcus xylosus, Staphylococcus carnosus, and Lactobacillus sakei, producing bacteriocin, which in combination ensure a uniform and controlled production of fast fermented sausages with added safety.
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 VBM-02-1
Salami Culture
#1145

20 gram Pack
With a free sterile jar for storage.

Suitable for 100 Kg of meat.

Just $17.50

Australia Only.

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We charge $10.50 S&H for orders up to $100.00 ... $13.75 for orders over $100.00,
... and shipping is FREE for orders over $300.00.

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