SMB.... morning .... did you open the link and read about B-LC-007.... It should have answered your questions....
As an interesting note, when these sausages were first being made, there was no refrigeration or humidity control... With the advent of "cultures" and specifically designated "Target" cultures, the process has become much safer and works under a wider range of environmental conditions... probably not exactly the same as 2-300 years ago but close enough for a quality product...
Bactoferm[emoji]8482[/emoji] B-LC-007 is a patented culture blend capable of acidification as well as preventing growth of Listeria. The culture produces pediocin and bavaricin (think of them like a kind of "antibiotics") that keeps Listeria monocytogenes at safe levels by the additional hurdle thrown at it.
It is recommended to use this culture at low fermentation temperatures between 64-75ºF for the production of European style products with very low acid profiles.
This culture makes T-SPX obsolete due to all the additional beneficial strains that come with it. You want the added yeast and both cocci strains for flavor development predominantly, and this blend has it all. Because the fermentation temperature is low as well we suggest this culture is a game changer by offering so much more than T-SPX. This blend offers added Listeria protection, where T-SPX does not. Both forms of cocci bacteria work together in developing the characteristic flavors of fermented sausages, while also reducing the residual amount of nitrite in your product due to their secretion of enzymes that cause the reduction of the residual nitrite in the sausage. So you end up consuming less in the final product than using a culture blend with these beneficial bacteria. B-LC-007 is truly a superior culture to use for low temperature fermentation.
As an interesting note, when these sausages were first being made, there was no refrigeration or humidity control... With the advent of "cultures" and specifically designated "Target" cultures, the process has become much safer and works under a wider range of environmental conditions... probably not exactly the same as 2-300 years ago but close enough for a quality product...
Bactoferm[emoji]8482[/emoji] B-LC-007 is a patented culture blend capable of acidification as well as preventing growth of Listeria. The culture produces pediocin and bavaricin (think of them like a kind of "antibiotics") that keeps Listeria monocytogenes at safe levels by the additional hurdle thrown at it.
It is recommended to use this culture at low fermentation temperatures between 64-75ºF for the production of European style products with very low acid profiles.
This culture makes T-SPX obsolete due to all the additional beneficial strains that come with it. You want the added yeast and both cocci strains for flavor development predominantly, and this blend has it all. Because the fermentation temperature is low as well we suggest this culture is a game changer by offering so much more than T-SPX. This blend offers added Listeria protection, where T-SPX does not. Both forms of cocci bacteria work together in developing the characteristic flavors of fermented sausages, while also reducing the residual amount of nitrite in your product due to their secretion of enzymes that cause the reduction of the residual nitrite in the sausage. So you end up consuming less in the final product than using a culture blend with these beneficial bacteria. B-LC-007 is truly a superior culture to use for low temperature fermentation.
