Bactoferm® F-RM-52

This culture blend includes Lactobacillus sakei and Staphylococcus carnosus and was designed for fast-fermented Northern European–style products. It produces acid at a moderate (“medium aggressive”) pace, which makes fermentation easier to control compared to very fast acid producers (Pediococcus strains, for example).

It’s a widely used, industry-standard blend—and today it’s often combined with other strains to build custom culture profiles that better match the mixed microflora typically found in Italian-style fermented products.

Important note: the lactic-acid bacteria in this blend does not ferment sucrose (table sugar, turbinado, demerara, etc.). If you’re using this culture by itself, you must use a simple sugar like dextrose so the bacteria can produce lactic acid. Some of the other cultures we carry can ferment sucrose—this one cannot.