Messphilic starter culture for cured meats

[Tomer1]

I was wondering if anyone attemted to use cheese cultures for acidification of meats (perhaps with the addition of dextore or lactose to the meat blend as food source)?

A new meat distribution center is setting up near and seems like it will be a great source for fresh and quality pork for curing.   Before I decide to supersize and go into 10kg batchs , I'd like to expiriment. 

[shotski]

Hi Tommer, I have not tried using cheese culture for fermenting meat but this is where I get my meat spices from. I guess you could call Danisco and ask their teck support.

Maturation Starter Cultures from Danisco
http://www.malabarsuperspice.com/danisco.htm

USING LACTIC ACID STARTER CULTURE
http://www.malabarsuperspice.com/ref_lactic.htm

[linuxboy]

You typically want to use something with lb plantarum or another lactobacillus clasically used for meat fermentation because they tolerate wider nitrogen food sources. Leuconostoc should work tolerably well at the beginning, too. But the classic lactococci would need lactose added to the meat. IMHO, it's possible, but have to choose the starter properly.

[Tomer1]

Thanks guys!
Unfortunatlly home curing is non existant in israel. its all done on an industrial scale so cultures are for huge quantities. 
I've contacted the local CHR hansen distributer and she will look into getting 25gr (100kg of meat) packs for me.