{"product_id":"bactoferm-b-lc-007-50g-per-330-lbs","title":"SafePro® B-LC-007","description":"\u003cp data-start=\"0\" data-end=\"292\"\u003e\u003cstrong data-start=\"0\" data-end=\"34\"\u003eSafePro® \/ Bactoferm® B-LC-007\u003c\/strong\u003e is a \u003cstrong data-start=\"40\" data-end=\"94\"\u003emulti-strain starter culture + bioprotective blend\u003c\/strong\u003e designed for fermented sausages when you want \u003cstrong data-start=\"141\" data-end=\"254\"\u003ereliable fermentation, strong flavor\/color development, and an added hurdle against \u003cem data-start=\"227\" data-end=\"251\"\u003eListeria monocytogenes\u003c\/em\u003e.\u003c\/strong\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"294\" data-end=\"329\"\u003eWhat it does (in plain English)\u003c\/h3\u003e\n\u003cul data-start=\"330\" data-end=\"1212\"\u003e\n\u003cli data-start=\"330\" data-end=\"551\"\u003e\n\u003cp data-start=\"332\" data-end=\"551\"\u003e\u003cstrong data-start=\"332\" data-end=\"380\"\u003eFerments the sausage quickly and predictably\u003c\/strong\u003e (drops pH through lactic acid production). How “tangy” it ends up is largely controlled by \u003cstrong data-start=\"472\" data-end=\"510\"\u003ehow much fermentable sugar you add\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"552\" data-end=\"869\"\u003e\n\u003cp data-start=\"554\" data-end=\"869\"\u003e\u003cstrong data-start=\"554\" data-end=\"582\"\u003eHelps control \u003cem data-start=\"570\" data-end=\"580\"\u003eListeria\u003c\/em\u003e\u003c\/strong\u003e through a protective strain (not “antibiotics”—more like targeted natural antimicrobial peptides called \u003cstrong data-start=\"687\" data-end=\"703\"\u003ebacteriocins\u003c\/strong\u003e). One key player is \u003cem data-start=\"724\" data-end=\"750\"\u003ePediococcus acidilactici\u003c\/em\u003e, which can produce \u003cstrong data-start=\"770\" data-end=\"782\"\u003epediocin\u003c\/strong\u003e, known for strong activity against \u003cem data-start=\"818\" data-end=\"828\"\u003eListeria\u003c\/em\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"870\" data-end=\"1212\"\u003e\n\u003cp data-start=\"872\" data-end=\"935\"\u003eBuilds a more “finished” fermented profile because it includes:\u003c\/p\u003e\n\u003cul data-start=\"938\" data-end=\"1212\"\u003e\n\u003cli data-start=\"938\" data-end=\"989\"\u003e\n\u003cp data-start=\"940\" data-end=\"989\"\u003e\u003cstrong data-start=\"940\" data-end=\"964\"\u003eLactic acid bacteria\u003c\/strong\u003e (acid + safety hurdles),\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"992\" data-end=\"1095\"\u003e\n\u003cp data-start=\"994\" data-end=\"1095\"\u003e\u003cstrong data-start=\"994\" data-end=\"1011\"\u003eStaphylococci\u003c\/strong\u003e (classic cured-meat flavor + color support via nitrate\/nitrite reductase activity),\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1098\" data-end=\"1212\"\u003e\n\u003cp data-start=\"1100\" data-end=\"1212\"\u003e\u003cstrong data-start=\"1100\" data-end=\"1111\"\u003eA yeast\u003c\/strong\u003e (adds aroma complexity and can help with ripening dynamics). \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1214\" data-end=\"1262\"\u003eRecommended fermentation range (typical use)\u003c\/h3\u003e\n\u003cp data-start=\"1263\" data-end=\"1499\"\u003eMany suppliers recommend fermenting around \u003cstrong data-start=\"1306\" data-end=\"1327\"\u003e20–24°C (68–75°F)\u003c\/strong\u003e for at least a day, then moving into your normal drying schedule. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"1431\" data-end=\"1434\"\u003e(Exact time\/temp depends on your recipe, target pH, and process.)\u003c\/p\u003e\n\u003ch3 data-start=\"1501\" data-end=\"1558\"\u003eWhat’s in the blend (manufacturer-listed composition)\u003c\/h3\u003e\n\u003cul data-start=\"1559\" data-end=\"1770\"\u003e\n\u003cli data-start=\"1559\" data-end=\"1586\"\u003e\n\u003cp data-start=\"1561\" data-end=\"1586\"\u003e\u003cem data-start=\"1561\" data-end=\"1584\"\u003eDebaryomyces hansenii\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1612\"\u003e\n\u003cp data-start=\"1589\" data-end=\"1612\"\u003e\u003cem data-start=\"1589\" data-end=\"1610\"\u003eLactobacillus sakei\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1613\" data-end=\"1643\"\u003e\n\u003cp data-start=\"1615\" data-end=\"1643\"\u003e\u003cem data-start=\"1615\" data-end=\"1641\"\u003ePediococcus acidilactici\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1644\" data-end=\"1673\"\u003e\n\u003cp data-start=\"1646\" data-end=\"1673\"\u003e\u003cem data-start=\"1646\" data-end=\"1671\"\u003ePediococcus pentosaceus\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1674\" data-end=\"1703\"\u003e\n\u003cp data-start=\"1676\" data-end=\"1703\"\u003e\u003cem data-start=\"1676\" data-end=\"1701\"\u003eStaphylococcus carnosus\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1704\" data-end=\"1770\"\u003e\n\u003cp data-start=\"1706\" data-end=\"1770\"\u003e\u003cem data-start=\"1706\" data-end=\"1730\"\u003eStaphylococcus xylosus\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1772\" data-end=\"1803\"\u003e\u003cstrong data-start=\"1772\" data-end=\"1803\"\u003eWhy these matter (quickly):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1804\" data-end=\"2310\"\u003e\n\u003cli data-start=\"1804\" data-end=\"2032\"\u003e\n\u003cp data-start=\"1806\" data-end=\"2032\"\u003e\u003cstrong data-start=\"1806\" data-end=\"1823\"\u003eStaphylococci\u003c\/strong\u003e are widely used in fermented meats because they help with \u003cstrong data-start=\"1882\" data-end=\"1911\"\u003ecolor formation\/stability\u003c\/strong\u003e through nitrate\/nitrite reductase activity and contribute to flavor development. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2033\" data-end=\"2310\"\u003e\n\u003cp data-start=\"2035\" data-end=\"2310\"\u003e\u003cstrong data-start=\"2035\" data-end=\"2050\"\u003eD. hansenii\u003c\/strong\u003e is commonly discussed in the literature as a yeast that can support \u003cstrong data-start=\"2119\" data-end=\"2147\"\u003eflavor\/aroma development\u003c\/strong\u003e and has roles tied to ripening dynamics (including oxidative\/rancidity-related effects and texture\/humidity interactions). \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2312\" data-end=\"2352\"\u003eDosage (what the product sheet says)\u003c\/h3\u003e\n\u003cul data-start=\"2353\" data-end=\"2440\"\u003e\n\u003cli data-start=\"2353\" data-end=\"2440\"\u003e\n\u003cp data-start=\"2355\" data-end=\"2440\"\u003e\u003cstrong data-start=\"2355\" data-end=\"2384\"\u003e50 g for 225 kg (≈500 lb)\u003c\/strong\u003e of meat batter. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2442\" data-end=\"2596\"\u003eThat works out to roughly \u003cstrong data-start=\"2468\" data-end=\"2478\"\u003e0.022%\u003c\/strong\u003e (about \u003cstrong data-start=\"2486\" data-end=\"2503\"\u003e0.22 g per kg\u003c\/strong\u003e). If you like doing it by math:\u003cbr data-start=\"2535\" data-end=\"2538\"\u003e\u003cstrong data-start=\"2538\" data-end=\"2586\"\u003emeat weight (g) × 0.00022 = grams of culture\u003c\/strong\u003e (approx).\u003c\/p\u003e\n\u003cblockquote data-start=\"2598\" data-end=\"2803\"\u003e\n\u003cp data-start=\"2600\" data-end=\"2803\"\u003eNote: Some distributors list different pack-to-meat coverage for certain regional variants, so always default to the \u003cstrong data-start=\"2717\" data-end=\"2763\"\u003edosage printed on your specific pouch\/box.\u003c\/strong\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cstrong data-start=\"2717\" data-end=\"2763\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3 data-start=\"2805\" data-end=\"2822\"\u003eHow to add it\u003c\/h3\u003e\n\u003cp data-start=\"2823\" data-end=\"3132\"\u003eManufacturer guidance: \u003cstrong data-start=\"2846\" data-end=\"2872\"\u003eadd the contents early\u003c\/strong\u003e with your dry ingredients (e.g., into the bowl chopper\/mixer) so it disperses evenly. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2998\" data-end=\"3001\"\u003e(Your existing “hydrate in distilled water first” method can still work fine as a shop practice—just keep it clean and consistent.)\u003c\/p\u003e\n\u003ch3 data-start=\"3134\" data-end=\"3158\"\u003eStorage \/ shelf life\u003c\/h3\u003e\n\u003cul data-start=\"3159\" data-end=\"3331\"\u003e\n\u003cli data-start=\"3159\" data-end=\"3220\"\u003e\n\u003cp data-start=\"3161\" data-end=\"3220\"\u003eStore \u003cstrong data-start=\"3167\" data-end=\"3188\"\u003ebelow 1°F \/ -17°C\u003c\/strong\u003e, dry: \u003cstrong data-start=\"3195\" data-end=\"3217\"\u003eat least 18 months\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3221\" data-end=\"3331\"\u003e\n\u003cp data-start=\"3223\" data-end=\"3331\"\u003eIf stored at \u003cstrong data-start=\"3236\" data-end=\"3250\"\u003e41°F \/ 5°C\u003c\/strong\u003e: shelf life drops to \u003cstrong data-start=\"3272\" data-end=\"3288\"\u003emax ~6 weeks\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477708147,"sku":"B-LC-007-(1 pk)","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/B-LC-007.png?v=1769263876","url":"https:\/\/butcherspantry.com\/products\/bactoferm-b-lc-007-50g-per-330-lbs","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}