Medium fast cultures

Medium-fast cultures give a milder and slightly slower fermentation. They are good all-round starter cultures that provide a full and ripe flavor as well as good safety. You use them mainly for Northern European sausage varieties like most Dutch, German, Polish, Hungarian and Scandinavian sausages. They can also be used for slow-ripening Southern European sausage varieties such as fuet, chorizo, salame, cacciatore, sobrasada or 'nduja.


  • Moderately strong acidification, combined with full flavour 
  • Easy to make
  • Relatively quick results

General instructions: 

  • dosage: 0,25-0,5 grams per kilogram
  • fermentation: approximately 48 hours @ 24 °C
  • expected pH: around 4.8
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  • Van Hees - Primal SK Natur
    Van Hees - Primal SK Natur

    Allround starter culture. Most suitable for medium-fast and fast fermentation, but with a mild acidification and aroma.

    ∙ Bacteria: L. sakei, S. carnosus
    ∙ Can be used as a substitute of Bactoferm F-RM-52
    ∙ 25 grams…

    € 9,99
  • Hela Germet
    Hela Germet

    Medium-slow to slow, intended for Northern European and Southern European sausages. For dry sausages that get character and flavor due to a slow pH drop.

    ∙ Bacteria: S. carnosus, S. pentosaceus, various undisclosed…

    € 8,99
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