By inoculating fermented sausages with a standardised mould culture you help protect them from contamination by undesirable mycotoxin moulds, yeasts and bacteria. Mold 600 provides a fast growing wild flora of uniform creamy white mould that has a distinctive fresh mushroom flavour.
It is particularly recommended for traditional style salami dried at low temperature and/or low humidity. Other advantages of using Mold-600 are preventing excess surface drying and degrading lactic acid during maturation (curing) that can increase pH and result in less acidity (tangy flavour).
Taxonomy: Penicillium nalgiovense.
Wholesale minimum 50 Bactoferm sachets, contact us for pricing