Bactoferm® T-SPX

The Bactoferm line includes starter cultures for both traditional and fast-fermented meat products. T-SPX is a blended starter culture commonly used for classic fermented sausages like Italian salami and French saucisson, typically fermented at 18–24°C (64–75°F).

T-SPX creates a mild, slower acid drop, which helps produce a more traditional profile with excellent flavor development and stable cured color.

Use rate: Sold by the pack. Use one 25 g pack per 100 kg (220 lb) of meat mixture. Add it early in the process—during grinding, mixing, or blending—along with your other dry ingredients for even distribution.

Storage & shelf life

• Store frozen below 1°F / -17°C for at least 18 months.

• If kept around 41°F / 5°C, shelf life is up to ~6 weeks.