Bactoferm® FRM-52

The Bactoferm ® range contains starter cultures for traditionally and fast fermented meat products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32°C (72-90°F). The culture ensures a unique flavor and a good color development.

The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.