SafePro® B-LC-007

SafePro® / Bactoferm® B-LC-007 is a multi-strain starter culture + bioprotective blend designed for fermented sausages when you want reliable fermentation, strong flavor/color development, and an added hurdle against Listeria monocytogenes.

What it does (in plain English)

• Ferments the sausage quickly and predictably (drops pH through lactic acid production). How “tangy” it ends up is largely controlled by how much fermentable sugar you add.

• Helps control Listeria through a protective strain (not “antibiotics”—more like targeted natural antimicrobial peptides called bacteriocins). One key player is Pediococcus acidilactici, which can produce pediocin, known for strong activity against Listeria.

• Builds a more “finished” fermented profile because it includes:

  • Lactic acid bacteria (acid + safety hurdles),

  • Staphylococci (classic cured-meat flavor + color support via nitrate/nitrite reductase activity),

  • A yeast (adds aroma complexity and can help with ripening dynamics).

Recommended fermentation range (typical use)

Many suppliers recommend fermenting around 20–24°C (68–75°F) for at least a day, then moving into your normal drying schedule.
(Exact time/temp depends on your recipe, target pH, and process.)

What’s in the blend (manufacturer-listed composition)

• Debaryomyces hansenii

• Lactobacillus sakei

• Pediococcus acidilactici

• Pediococcus pentosaceus

• Staphylococcus carnosus

• Staphylococcus xylosus

Why these matter (quickly):

• Staphylococci are widely used in fermented meats because they help with color formation/stability through nitrate/nitrite reductase activity and contribute to flavor development.

• D. hansenii is commonly discussed in the literature as a yeast that can support flavor/aroma development and has roles tied to ripening dynamics (including oxidative/rancidity-related effects and texture/humidity interactions).

Dosage (what the product sheet says)

• 50 g for 225 kg (≈500 lb) of meat batter.

That works out to roughly 0.022% (about 0.22 g per kg). If you like doing it by math:
meat weight (g) × 0.00022 = grams of culture (approx).

Note: Some distributors list different pack-to-meat coverage for certain regional variants, so always default to the dosage printed on your specific pouch/box. 

How to add it

Manufacturer guidance: add the contents early with your dry ingredients (e.g., into the bowl chopper/mixer) so it disperses evenly.
(Your existing “hydrate in distilled water first” method can still work fine as a shop practice—just keep it clean and consistent.)

Storage / shelf life

• Store below 1°F / -17°C, dry: at least 18 months.

• If stored at 41°F / 5°C: shelf life drops to max ~6 weeks.