Bactoferm Mold-600

Bactoferm Mold-600

Read 124 Reviews Write a Review

$25.99

Penicillium nalgiovense

In stock

SKU: 11-1312 Categories: ,

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

Click here for Return Policy

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.

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

124 reviews for Bactoferm Mold-600

  1. Brian (verified owner) –

    I have a home-cured culatello that developed green mold even though whole muscles should not develop mold. Cleaned with vinegar and then sprayed with Bactoferm 600. Six days later white (good) mold is developing. This should save my large investment in this delicacy

  2. Matias Zubiri (verified owner) –

  3. Tonya Whitfield (verified owner) –

    I make capicola and coppa every year with culainry students. This is the only place I have consistently been able to find it. The product is high quality and perfect size for a few uses.

  4. R B (verified owner) –

    Every time I have ordered from Sausage Maker my products arrived promptly from New York to Alaska. The Bactoferm 600 mold has worked as advertised.

  5. Matthew W DeMoss (verified owner) –

  6. Anonymous (verified owner) –

    fine product

  7. Ian Ayler (verified owner) –

  8. Kyle McCormick (verified owner) –

    Perfect for dry curing fermented sausages

  9. Lonnie Plenert (verified owner) –

  10. Dudley C Nightingale (verified owner) –

    Could not be happier with my experience with The Sausage Maker.
    This truly is a one stop shop, great selections, fast shipping and excellent customer service.

  11. Dan Thibeau (verified owner) –

  12. henry krueger (verified owner) –

  13. Michael Costello (verified owner) –

  14. Anonymous (verified owner) –

  15. Dan Holtgrave (verified owner) –

Only logged in customers who have purchased this product may leave a review.

Recommended Products