Description
Bactoferm Mold-600 (formerly M-EK-4 ) is a starter culture which produces a white/light grayish appearance on the surface of molded dried sausages. It also has a well pronounced mushroom flavor and aroma. With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).
The culture promotes a traditional white mold cover. Moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.
It gives an authentic white mold layer on your sausages or other charcuterie.
Culture Compositions
Penicillium Nalgiovense
Usage (Click here for pdf)
One pouch of freeze-dried culture is mixed into 1-2 liters of tap water at approximately 20°C (68°F) and equilibrated for 2hours at room temperature. The suspension is diluted in the relevant amount of tap water and is then ready for use.
Chlorinated water might reduce the activity of the culture.The mold is inoculated after the stuffing (and eventually acclimatization process), either by dipping or spraying or shower. The spore suspension should be stirred continuously to prevent settling of the spores, and the suspension should only beused on day of preparation (danger of yeast contamination).
Bactoferm Mold-600 Product Details:
- Usage: 25g for 10 liters of solution
- Net weight: 25g (per packet)
- Properties: Off-white to brownish color
- Form: Ground powder
- Solubility: Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Freeze dried culture, store in freezer: < -17 °C / < 1 °F
- Cick here for additional information
Delivery and Storage
Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.
Victor (verified owner) –
Within the stated time frame the mold began to bloom providing a beautiful white protective coating. Will continue to use this product.
Kevin Butler (verified owner) –
Good stuff for making dry age salami
Frank Napoli (verified owner) –
Fresh and packaged well. I use this for my cured italian salumis
JC (verified owner) –
I ordered this before and it worked great. The sausage I dipped and sprayed it on was covered with the white mold like it was supposed to be after 2 weeks.
Curtis Vaughan (verified owner) –
Have always been happy with the casings you provide.
I was perusing your “Low Price Guarantee” information and found it to be this.
“It is our commitment to provide you with the best value, at the best price. We value your business and strive to keep our prices low, and SAVE you money!”
Really? You can’t be serious!
Bruno (verified owner) –
The mold definitely takes hold and doesn’t seem to be too sensitive to temp and humidity. It is my first time using it. I used it on a fresh batch of salami and also on a sauscisson sec that was already 2 weeks into a cure. I brushed it on with a basting brush. The salami took no problem. The saucisson sec did not take. Also, it didn’t take on the salami where I missed brushing. Thoughts: Definitely do while still fresh and wet. The mold doesn’t spread, it needs to make direct contact or the area will remain bare. Finally, as you have likely read, spray it on or better yet, immerse in a container of the mold liquid. That will ensure 100% coverage.
Roberto Sicilia (verified owner) –
Finally able use this product I can’t believe my eyes my soppressata and sausage look amazing, nice white coat, after only a week. I wish I could send you a picture. Will definitely keep ordering this product from you, worth every dollar.
Dino Baschiera (verified owner) –
Working very well. PS can you please send me a current catalog?
keith Chiarillo (verified owner) –
I used this culture for my dried sausage in my basement . Never made it my house before. Usually it’s made at grandmas house . I don’t have a wine cellar to dry it in . Hope this stuff will give a similar taste. I will send another post when it’s done with my results .
PointCut (verified owner) –
This product is definitely what you need for that perfect salami or dry sausage when you’re using natural casings!
Mark Sudderth (verified owner) –
The starter culture works really well.
Paul Jeziorowksi (verified owner) –
Winter time is the perfect time to dry cure meats. Keeping them safe with good mold is essential Bactoferm Mold is way to promote good mold growth.
Ognyan Stoyanov (verified owner) –
Product was perfect and as advertised !
Robert (verified owner) –
This is a must have for curing salami and sausage the traditional way
Ben Randow (verified owner) –
It would be great to offer a price reduction for multiple units purchased