Bactoferm B-2 adjunct culture

$53.54 inc. GST

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Product Description

EXPORT:  Contact us for NZ Post international courier or DHL express quote

Bactoferm B-2  25 gm for 200 kg – keep in freezer -17º C

B-2 is a single strain meat culture for cooked or cured meat products. The strain in the culture is able to suppress growth of spoilage and pathogenic bacteria such as indigenous lactic acid bacteria and Listeria monocytogenes. The strain in the culture grows within a wide temperature range down to 4°C (39°F) and survives freezing.

B-2 is recommended for cooked or cured meat products that are vacuum-packed or packed in modified atmosphere (MAP). The culture does not ferment lactose and, consequently, if lactose is used as a filler the acid formation will be limited. The meat producer obtains the advantages of maintaining both product safety and sensory quality during shelf life

Taxonomy:     Lactobacillus sakei

NOTE:  some customers use this for Chronic Sinusitis (where regular medication does not seem to work) search for  “Lactobacillus sakei for sinusitis”  on Google.   e.g.   http://lactobacto.com/our-story/

 

Contact us for Bactoferm wholesale pricing – minimum order 50 sachets.

 

 

Additional information

Weight 0.9 kg
Dimensions 12 x 12 x 14 cm
Export information

The culture can be shipped with ambient temperatures, but to keep it cool for as long as possible we send it in a polystyrene box with ice. Place it in the freezer on arrival.

Contact us for a shipping quote by NZ courier post, or DHL express to most countries. Some customers buy 2 or more as the shipping cost is the same.

Product Enquiry

Bactoferm B-2 adjunct culture

Bactoferm B-2  25 gm for 200 kg – keep in freezer -17º C

B-2 is a single strain meat culture for cooked or cured meat products. The strain in the culture is able to suppress growth of spoilage and pathogenic bacteria such as indigenous lactic acid bacteria and Listeria monocytogenes. The strain in the culture grows within a wide temperature range down to 4°C (39°F) and survives freezing.

B-2 is recommended for cooked or cured meat products that are vacuum-packed or packed in modified atmosphere (MAP). The culture does not ferment lactose and, consequently, if lactose is used as a filler the acid formation will be limited. The meat producer obtains the advantages of maintaining both product safety and sensory quality during shelf life

Taxonomy:     Lactobacillus sakei

NOTE:  some customers use this for Chronic Sinusitis (where regular medication does not seem to work) search for  “Lactobacillus sakei for sinusitis”  on Google.   e.g.   http://lactobacto.com/our-story/

 

Contact us for Bactoferm wholesale pricing – minimum order 50 sachets.