Bactoferm F-RM-52

Bactoferm F-RM-52 is a fast culture built for the tangier, northern European style of fermented sausage. Lactobacillus sakei drives a rapid lactic acid drop while Staphylococcus carnosus handles colour and flavour. Worked warm, at about 22 to 32 C, it can take a mince below pH 5.0 in roughly four days, and as low as about 4.4 where dextrose is plentiful.

It does not ferment sucrose, so the curesmith must feed it dextrose rather than ordinary sugar. It suits Mettwurst and Danish-style salamis and any product wanting a clean sour note. Its speed is also its discipline, since a fast acidifier shortens the warm window in which pathogens could grow, provided the degree-hours are respected.