Bactoferm tsp-x

[Jim]

The starter culture lowers the Ph of the meat through fermentation giving it a firmer texture and tangy flavor. It is possible that if there isn’t enough culture the fermentation did not lower the Ph and the sausage stays pasty and does not get the tangy flavor. Also this can happen if the fermentation temp is too low or time too short. Bactoferm T-SPX is a very mild culture, it requires longer fermentation time because it works at lower temperatures.