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.
Clifford Warner (verified owner) –
Steven Einhardt (verified owner) –
Ron Baxman (verified owner) –
Never new this existed,until 3 yrs ago,had to work hard to get a good mold on my Salami,works great never would not use it.Always shows a good mold in a few days,it took a while to adjust my heat and humidity right to start it,have it down know.
KEVIN JEANSONNE (verified owner) –
carl horner (verified owner) –
Great stuff
John Newman (verified owner) –
These guys are wonderful to deal with and very helpful with related information. Some of their products seem a little high while others are reasonable.
Max (verified owner) –
john Cusano (verified owner) –
It came next day , very pleased
christopher derrick (verified owner) –
As advertised
Gerald Novara (verified owner) –
Evan Salim (verified owner) –
Susan Landers (verified owner) –
Vladimir Poddubnyy (verified owner) –
Tony Rossi (verified owner) –
Arrived very quickly and an excellent product
Patrick Zimmerer (verified owner) –
First time making any kind of cured meat was bresaola and lonzino. Used a tiny bit of the culture and saw activity within a week and at 2 weeks all the pieces were fully covered. Works great so far.