<br /> Bactoferm® Rosellac 266 is a culture for production of traditional fermented sausages with a short production time. The culture provides a fast acidification and a strong, stable color and an aromatic flavor. <br /><br /> The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.">
"Culture composition:
·Lactobacillus plantarum
·Pediococcus acidilactici
·Pediococcus pentosaceus
·Staphylococcus carnosus
Application: All fermented sausages with a short production time
Storage - Shelf Life: 18 months at -18°C
Recommended dosage: 250g for 1000kg"
"Culture composition:
·Lactobacillus plantarum
·Pediococcus acidilactici
·Pediococcus pentosaceus
·Staphylococcus carnosus
Application: All fermented sausages with a short production time
Storage - Shelf Life: 18 months at -18°C
Recommended dosage: 250g for 1000kg"