SafePro® F-LC – Multi-Temp. Fermentation Starter with Listeria Control

SafePro® F-LC is a patented starter culture designed to do two things: drive fermentation (acidification) and add an extra layer of protection against Listeria monocytogenes. It produces natural antimicrobial compounds called pediocin and bavaricin—you can think of them as “good bacteria defense tools” that make it harder for Listeria to grow.

Fermentation temperature matters:

• At lower temps (<25°C / 77°F), F-LC gives a more traditional, slower acidification profile.

• At higher temps (35–45°C / 95–115°F), it ferments faster and fits more of a U.S.-style process.

In practice, we don’t typically recommend F-LC for low-temperature, European-style fermentation. Its sweet spot is when you want added Listeria control at higher fermentation temperatures, especially for more American-style fermented sausages. For low-temp fermentation (64–75°F) and a more traditional European profile, we recommend B-LC-007 instead.

Pack size & yield

• Sold in a 25 g bag

• One bag treats about 220 lb (100 kg) of meat

How much to use

• Use 0.025% of the meat weight

• Quick math:

  • Weigh your meat in grams

  • Multiply by 0.00025

  • That result is the grams of culture to add

How to apply (for even distribution)

• Hydrate the culture for 25 minutes in 60 mL distilled water

• Scaling tip: use 30 mL distilled water per 5 lb of meat to help disperse it evenly

• Best method: add the hydrated culture while the meat is still in chunks, mix to coat, then grind, and finish with a thorough final mix after grinding

Storage

• Store below 1°F (-17°C) for up to 18 months

• If stored above 41°F (5°C), shelf life is about 6 weeks