For fast acidification, ideal for thin meat products like pepperoni, The Sausage Maker's extra-fast bactoferm culture LHP Dry (11-1314) will cause your batches of meat to drop to a level of pH measured at under 5.0 in just two days. Pediococcus pentosaceus and Pediococcus acidilactici cultures. Freeze-dried and must be kept frozen; promotes a pronounced sour taste in products where it is used. Targeted for fermentation with temperatures between 80F-100F (drying done at lower temperatures) Generally this culture should be used with product batches that need approximately three weeks to complete (or less. Note: due to the limited efficacy of this product when not frozen, we do not ship this product outside of North America.