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Meat Culture – Bactoferm B-LC-78 25gm 100 kg


These cultures help develop a positive eco-system that will improve food safety and/or potentially extend shelf life.

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SKU : 1.05700127098724E+031 Category :


Meat Culture B-LC-78 is a mixed meat culture for enhancing color and flavor formation in cured meat products produced from high pH raw materials. The culture has a high salt tolerance and secures the formation of pleasant curing flavor and stable color and has strong antagonistic properties against Listeria monocytogenes. Additionally, it retards rancidity formation.


Culture composition:

    • Pediococcus acidilactici
    • Staphylococcus carnosus
    • Application

Usage:  The culture is recommended in the production of cured meat products produced from high pH meat.
Dosage: 25g for 100kg
Directions for use: The culture should be added directly to the curing salt or to the brine. Dissolution prior to use is not recommendable. During acclimatization, the recommended temperature is 6°C (43°F) as a minimum. When the salt penetration is finalized the temperature should be a maximum 30°C (86°F).

Storage and handling

    • Temperature: < -17 °C / < 1 °F
    • Conditions: Dry

Transport condition: Shipment at ambient temperature.

Ingredients: Sucrose, Culture, Silicon dioxide E551


Shelf life:

    • For freeze-dried cultures at least 18 months when stored according to recommendations.
    • When stored at +5°C/ 41°F the shelf life is max. 6 weeks.
    • Color: Off-white to brownish Form: Powder, ground
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Weight 0.1 kg
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Meat Culture – Bactoferm B-LC-78 25gm 100 kg


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