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We keep Bactoferm products frozen for storage purpose but import and ship via regular ground freight as they are not exposed for long enough at room temperature. Once received, you should store in your freezer.

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  1. Bactoferm 600, 25g

    Bactoferm 600, 25g

    Culture of Penicillium nalgiovense.

    A bacterial culture that’s sole purpose is to ensure the beneficial surface mold wins the battle over the pathogenic bacteria.

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    40.00 CA$
  2. Bactoferm T-SPX, 25g

    Bactoferm T-SPX, 25g

    Culture of Pediococcus pentosaceus & Staphylococcus xylosus.

    For slow/mild acidification. For less acidity and no sour flavor; enhances the aromatic flavor and appearance. Also assists in moisture removal.

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    35.00 CA$
  3. Bactoferm LHP, 42g

    Bactoferm LHP, 42g

    Culture of Pediococcus acidilactici & Pediococcus pentosaceus.

    For fast acidification and if a pronounced sourly flavor is desired. This culture causes the meat's pH to drop to under 5.0 in 2 days.

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    50.00 CA$
  4. Bactoferm F-RM-52, 25g

    Bactoferm F-RM-52, 25g

    Culture of Lactobacillus sakei & Staphylococcus carnosus.

    For medium to fast acidification. This culture causes the meat's pH to drop to under 5.0 in about 4 days

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    30.00 CA$
  5. Bactoferm F-LC, 25g

    Bactoferm F-LC, 25g

    Culture of Pediococcus acidilactici, Lactobacillus curvatus & Staphylococcus xylosus

    Protects the sausage from Listeria contamination while being a versatile culture for acidification

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    30.00 CA$

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