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.
Dan (verified owner) –
Guy Guarino (verified owner) –
This is the second time I bought Bactoferm Mold-600. I enjoy cuing pork loin and pork shoulder. I do this in my curing chamber and feel comfortable knowing that this protects the meat product. The sausage Maker is great to deal with.
Anonymous (verified owner) –
I have very little concern now about my ability to make a product which can stand the test of time. Lived on salami and crackers, growing up fly fishing the pacific northwest. The trout and salami were easy to keep in supply and this product is allowing me to make the same experience available for my Grandkids in Alaska.
Larry Senechal (verified owner) –
Fresh, and as it is ALWAYS an excellent product.
Bill (verified owner) –
I was disappointed to see that no chill pack was used to protect the product from heat during shipping. Hopefully it will be OK.
Anonymous (verified owner) –
Jon Holz (verified owner) –
Peter G (verified owner) –
First time using Mold 600 and it’s showing very quick results.
It’s actually showing on the surface of the meat after only 3 days.
Very effective.
antonio toscano (verified owner) –
perfect interaction. Product arrived fast and is as described.
Paul Pusateri (verified owner) –
it was exactly what I was looking for great product
David Bloom (verified owner) –
The item works as expected every time! Highly recommended.
Timothy Kreder (verified owner) –
Your catalog for products arrived a week before my order. Perhaps your sale and promotion should be in charge of filling orders
jay pavlisko (verified owner) –
bill LaTorella (verified owner) –
this company is great. I have been buying from them for 10 years + 1 stop shopping
MARK EAGAN (verified owner) –