Bactoferm LHP Dry
Bactoferm™ LHP Dry is a high-performance starter culture designed for producing extra-fast fermented meat products at temperatures between 80–100°F. Engineered for rapid acidification, it significantly shortens fermentation time while delivering consistent, reliable results—making it ideal for high-volume production or time-sensitive processes.
This culture is especially well-suited for American-style sausages that require quick fermentation, including pepperoni, summer sausage, landjaeger, mettwurst, and even bologna. It promotes excellent flavor development and color formation while reducing the need for extended drying to achieve shelf stability.
Perfect for salumi that are intended to be fully cured within approximately 3 weeks, Bactoferm™ LHP Dry offers efficiency without compromising quality. Whether you're a professional processor or an experienced home sausage maker, this culture helps streamline production while maintaining a classic, well-balanced taste.
Culture Compositions:
- Pediococcus acidilactici
- Pediococcus pentosaceus
Usage (Click here for pdf): Bactoferm LHP Dry should be added early in the process to ensure a homogeneous distribution. 42g per 225kg added directly to the curing salt or to the brine. Dissolution prior to use is not recommended.
Bactoferm LHP Dry Product Details:
- Usage: 42g for 225kg (500 lbs)
- Net weight: 42g (per packet)
- Properties: Off-white to brownish color
- Form: Ground powder
- Solubility: Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Freeze dried culture, store in freezer: < -17 °C / < 1 °F
Testing To test if the starter culture is still viable, simply shake the package. If the its loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used. Click here for Return Policy
Delivery and Storage Due to the limited shelf life outside of a freezer, Starter Cultures cannot ship outside of North America. Place packet in the freezer immediately upon delivery.
Description
Bactoferm™ LHP Dry is a high-performance starter culture designed for producing extra-fast fermented meat products at temperatures between 80–100°F. Engineered for rapid acidification, it significantly shortens fermentation time while delivering consistent, reliable results—making it ideal for high-volume production or time-sensitive processes.
This culture is especially well-suited for American-style sausages that require quick fermentation, including pepperoni, summer sausage, landjaeger, mettwurst, and even bologna. It promotes excellent flavor development and color formation while reducing the need for extended drying to achieve shelf stability.
Perfect for salumi that are intended to be fully cured within approximately 3 weeks, Bactoferm™ LHP Dry offers efficiency without compromising quality. Whether you're a professional processor or an experienced home sausage maker, this culture helps streamline production while maintaining a classic, well-balanced taste.
Culture Compositions:
- Pediococcus acidilactici
- Pediococcus pentosaceus
Usage (Click here for pdf): Bactoferm LHP Dry should be added early in the process to ensure a homogeneous distribution. 42g per 225kg added directly to the curing salt or to the brine. Dissolution prior to use is not recommended.
Bactoferm LHP Dry Product Details:
- Usage: 42g for 225kg (500 lbs)
- Net weight: 42g (per packet)
- Properties: Off-white to brownish color
- Form: Ground powder
- Solubility: Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Freeze dried culture, store in freezer: < -17 °C / < 1 °F
Testing To test if the starter culture is still viable, simply shake the package. If the its loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used. Click here for Return Policy
Delivery and Storage Due to the limited shelf life outside of a freezer, Starter Cultures cannot ship outside of North America. Place packet in the freezer immediately upon delivery.
