A measured dose of live lactic-acid bacteria added to the meat mix when making dry-cured sausage. As the sausage dries the bacteria ferment its sugars to lactic acid, lowering the pH so that it sours, develops its characteristic tang, firms up and resists spoilage. It is the controlled modern stand-in for the wild fermentation that once happened on its own.
Where it comes from
A culture of lactic-acid bacteria added to ferment and acidify dry-cured sausages.
In the kitchen
Stirred into the sausage meat to drive the lactic fermentation of dry curing.
Nutrition (per 100g)
~0kcalCal
~0.0gProtein
~0.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
