Bactoferm T-SPX
Also known as T-SPX, Bactoferm T-SPX
A traditional-style commercial meat starter culture of Pediococcus pentosaceus and Staphylococcus xylosus giving a slow, mild acidification.
Bactoferm T-SPX is one of the most widely used starter cultures for slow, traditionally fermented sausages. It pairs Pediococcus pentosaceus, which produces lactic acid, with Staphylococcus xylosus, which reduces nitrate and builds colour and rounded flavour. The result is a gentle, controlled pH drop rather than a sharp tang.
It is worked at cool fermentation temperatures, around 18 to 24 C, and suits Mediterranean styles such as saucisson and Milano-type salami. Because it ferments sucrose, ordinary sugar can feed it, though most curesmiths still standardise on dextrose. T-SPX is the culture to reach for when the aim is a mild, savoury, slowly matured salami.
Temple element. Pillar, Microbial Control