Probioway Co., Ltd. is one of the leading manufacturers and suppliers of gluten free lactobacillus sakei in China, also supports custom service. Please feel free to wholesale bulk high quality gluten free lactobacillus sakei from our factory. Good service and reasonable price are available.
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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