Starter culture for salami, BessaStart®, 30 grams

BessaStart® Starter Culture, 30 gr. Active bacterial culture used if you want a fast and controlled ripening process for cured sausages.

Helps with rapid aroma formation, stabilization and long-lasting color, control of pH value and water activity. The culture is typically used for salami, cured sausages, snack sausages, fermented sausages, dried/cooked salami.

Bacterial strains: Stahpylococcus carnosus 30%, Staphylococcus xylosus 30%, Pediococcus pentosaceus 40%.
Carrier: Dextrose
Does not contain nitrites.

The contents of the bag are enough for a minimum of 50 kg of sausages, depending on the type of sausage you want to make.

Manufactured by Moguntia A/S, a well-reputed supplier of products to many of Denmark's delicatessens and butchers.