Flora Italia LC 25g
FLORA ITALIA LC is a culture suitable for the production of fast fermented sausages with a short production time.
Bactoferm SafePro Flora Italia LC Starter Culture 25 gram pack will process 100kg of meat. It Contains: Lactobacilllus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp.
The SafePro Flora Italia LC is a great starter culture for traditional style Italian salami. It is a fast fermenting culture, however it results in the mild flavour of a traditional slow fermenting culture (such as Bactoferm T-SPX). This culture contains an extra safety hurdle to protect against Listeria growth and also promotes better colour development. Take your salami to the next level with this culture.
Product Details
Flora Italia LC culture provides fast acidification and ensures a stable colour and a distinctly Mediterranean flavour combined with strong antagonistic properties against Listeria monocytogenes.
This culture gives a smooth and gentle flavour of Italian salami but has the additional benefits of fast acidification for added safety and stability.
Starter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.
Starter cultures are used to balance PH levels, provide a tangy flavour, control and promote growth of friendly bacteria and to speed up the fermentation process.
The Chr. Hansen SafePro Flora Italia LC Starter Culture must be kept frozen once received (18 months life frozen) and if kept defrosted must be used within 20 days. We aim to ship all starter cultures via Express Post. Once you receive it, if you’re not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.
Usage
The culture is well suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the amount of fermentable sugars added to the meat mince.
Dosage
25g per 100kg meat
Directions for use
Addition to sausage mince: The contents of the pouch should be added directly to the minced meat early in the process together with the dry ingredients.
Physical Properties
Color: Off-white to brownish
Solubility: Water-soluble suspension
Form: Powder, ground
Product Features
- Fast acidification.
- Produces a distinct Italian Salami Flavour.
- Ideal for fermented sausages with short production time.
