Bactoferm T-SPX

Bactoferm™ T-SPX is a premium meat starter culture designed for producing both traditional and fast-fermented sausages at temperatures between 64–75°F. Known for its mild acidification, it allows for a slower, more controlled fermentation process that develops a well-balanced flavor and classic cured aroma.

This culture promotes excellent color formation and enhances the overall quality of fermented meats without creating an overly tangy profile. It is especially well-suited for traditional Mediterranean-style sausages, including French saucisson and Italian salami, where a mild, refined taste is desired. Ideal for both artisan producers and home sausage makers, T-SPX helps deliver consistent, authentic results batch after batch.

 Culture Compositions:

• Pediococcus pentosaceus
• Staphylococcus xylosus

Usage (Click here for pdf)

• Typically seen and used in sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami
• Use 25 grams per 440 lb of meat (200 kg)
• Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion
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Bactoferm T-SPX Product Details:

• Usage : 25 g package for 440 lb. (200 kg) of meat
• 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 bactoferm is 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.

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Delivery and Storage: Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America.

Place Bactoferm in the freezer immediately upon delivery.