| General information: |
Original culture from defined blend of selected bacterial strains for production of all types fermented sausage (multistrain culture). |
| Composition: |
Staphylococcus caranosus.
Staphylococcus xylosus.
Lactobacillus sake.
Pediococcus pentosaceus. |
| Application: |
Disinfect the package with ethanol before opening, add the culture to the 0.25l. water to dissolve it.
Prepare the meat mixture and take fermentation 20°C-30°C, humidity 85-95%. |
| Packaging: |
Pouches of alluminium foil - NDN DS 01 (15g. for 100kg. meat batches). |
| Shelf life and storage: |
12 months at - 18°C. |
| General description: |
NDN DS 01 - lyophilized, active once added to water, converts sugar added to sausage mix to lactic acid thereby reducing meat pH, contributes to the unique acid flavour, reduces nitrate in the sausage to nitrite, reduces catalase during fermentation. |
| Cells concentration: |
CFU/g - min. 4,5x1010/g |
| Microbiological data: |
Enterobacteriaceae - negative in 1g. VRBG at 37°C for 48h.
Yeast and moulds - negative in 1g. FIL - IDF 94B:1990.
Staphylococcus aureus - negative in 10 g. FIL - IDF 60.
Salmonella - negative in 30g. FIL - IDF 93A:1995. |