This Bactoferm T-Spx from T.S.M. (model 11-1311) is used for slow or mild acidification and results in no sour flavor and less acidity while enhancing fermented meats' appearance and aromatic flavor. Also aids in removal of moisture as well as the breakdown of Nitrate for efficient curing. If you are using T-Spx for a traditional means of drying then this culture won't lower pH level but the culture will aid in lowering aW (water activity. Recommended for use in products that need at minimum 1 month drying time; do use this product for fermentation in temperatures over 75F. Note: this item has a limited shelf life when not in a freezer and therefore cannot be shipped outside the territory of North America.