Traditional European Flavor. Slow Fermentation. Exceptional Character.

Bactoferm® T-SPX is one of the world's most respected starter cultures for producing authentic, slow-fermented European-style dry sausages. Developed by Chr. Hansen, T-SPX has become the benchmark culture for traditional Italian salami, French saucisson, Spanish-style cured sausages, and countless artisan fermented meats around the world.

Unlike fast-acidifying cultures designed for rapid production, T-SPX produces a gentle, controlled acidification that allows the meat, fat, spices, wine, and fermentation aromas to fully develop over time. The result is a finished product with a rounded flavor, balanced acidity, excellent cured color, and the complex aroma expected from premium dry-cured salami.

Its blend of Pediococcus pentosaceus and Staphylococcus xylosus not only initiates fermentation, but also contributes to nitrate reduction, cured color development, flavor maturation, and overall product stability throughout drying.

Whether you're making a classic Milano, Finocchiona, Soppressata, French Saucisson, or your own signature recipe, T-SPX remains one of the finest choices for producing authentic European-style fermented meats.

Ideal Applications

T-SPX is recommended for:

• Italian Salami
• Milano
• Felino
• Soppressata
• Finocchiona
• French Saucisson
• Rosette de Lyon
• Traditional Mediterranean-style fermented sausages
• Slow-fermented artisan dry sausages

It is intended for products fermented between:

64–75°F (18–24°C)

These lower fermentation temperatures encourage slower acid production and superior flavor development compared to high-temperature commercial fermentations.

Culture Composition

T-SPX contains a carefully selected blend of:

Pediococcus pentosaceus

• Produces lactic acid during fermentation
• Lowers pH gradually
• Helps suppress undesirable bacteria

Staphylococcus xylosus

• Promotes cured meat color
• Assists nitrate reduction
• Enhances aroma development
• Contributes to traditional salami flavor during drying and aging

Directions for Use

Each package contains 25 grams of freeze-dried starter culture.

Standard Usage Rate

Use one 25 g pouch for up to 200 kg (440 lb) of meat mixture.

Fermentation Characteristics

T-SPX is designed for slow fermentation, allowing the meat to develop a more complex and balanced flavor profile.

Compared to fast-fermenting cultures, expect:

• Slower pH reduction
• Less sourness
• Better spice expression
• Improved aroma development
• Excellent cured meat color
• Traditional European flavor profile

This makes T-SPX an excellent choice whenever authenticity is more important than rapid production.

Best Fermentation Conditions

Recommended fermentation temperature:

64–75°F (18–24°C)

The exact fermentation schedule will vary depending on your recipe, casing diameter, sugar level, desired pH, and drying program, but T-SPX performs best within this traditional European temperature range.

Storage & Shelf Life

For maximum culture activity:

Frozen Storage

• Store below 1°F (-17°C)
• Shelf life: 18 months or longer

Refrigerated Storage

• Store around 41°F (5°C)
• Stable for approximately 6 weeks

Avoid repeated warming and refreezing whenever possible to maintain maximum bacterial viability.