Description
Lactobacillus sakei is a gram-positive anaerobic bacterium that is commonly found in meat and fish, and is used to ferment meat.
Lactobacillus sake can not only be used as a starter for fermented sausages to impart good flavor and quality to sausages, but most of the Lactobacillus sake
Mycocin has a strong inhibitory effect on the food-borne pathogen Listeria monocytogenes!
Lactobacillus sake is a freeze-dried meat starter culture for production of traditional fermented sausage. Bacteria ratio is scientifically arranged in accordance with fermentation process of meat. It’s a fast type fermentation culture with bioprotective effect.
Product Description
Product Name | Lactobacillus Sakei |
Specification | 100 Billion cfu/g |
Appearance | White Powder |
Grade | Food grade |
Test method | GB4789.34 |
Odor | Slight Ferment odor |
MOQ | 5KG |
Storage conditions | Storage at -18°C for longtime, 2~8°C for short turn. |
Sample | Available |
Packing | 50 g/bag, Aluminum foil bag |
Shelf life | 24 months. |
Dosage | 50gram for 200kgs of meat. |
Application
When used, the starter was heated at room temperature for 6-12 hours.
1. For dry fermented sausage, the control temperature was 21℃-24℃, relative humidity was 75%-90% for over 24 hours(General 1-3 day).
2. For the semi dry fermented sausage, the control temperature was 30℃-37℃, relative humidity was 75%-90% for over 8 hours(8-24 hours in general).
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