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- SAUSAGE & SALAMI MAKING
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- Bactoferm Mold 600 Culture 25g
Product Description
Bactoferm™ Mold 600 (Previously M-EK-4) - has only recently been available to purchase in Australia and is currently in stock at Smoked and Cured.
Bactoferm Mold 600 is a meat culture which produces a white/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma.
With high humidity and optimum temperature, Penicillium Nalgiovense is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France). Mold 600 promotes a traditional white mould cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.
Tip: for best results you can soak your rinsed casings in the mould solution just before stuffing, and then spray the mould on again once in the fermentation chamber.
From the Manufacturer (Chr Hansen)
Usage
During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturations, the mould promotes an increase in pH and a less sourish flavour.
Dosage
25g culture for 10L water
Directions for use
One pouch of freeze-dried culture is mixed into 1-2 litres of tap water at approximately 20°C and equilibrated for 2 hours at room temperature. The suspension is diluted in 10 litres of tap water and is then ready for use.
The mould is inoculated after the stuffing (and eventually acclimatisation 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 be used on day of preparation (danger of yeast contamination).
Storage and Shelf life
As with other Bactoferm cultures, all freeze dried cultures must be stored < -17°C and will have a shelf life of up to 18 months. If stored at 5°C, shelf life will be at least 6 weeks.
Note: we will post all cultures via express post, but please ensure you store them in your freezer asap.
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Product Reviews
Showing reviews 1-6 of 7 | Next
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Boom! Coverage in 3 days
Posted by Dave on 10th Aug 2017
Dipped the Salamis straight after filling and before hanging for fermentation- by the end of 3 days we had 99% coverage when we transferred the Salamis to hang for drying. Brilliant!
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works great
Posted by pj on 8th Aug 2016
Sprayed onto my salamis after 3 days and within 5 days all were covered in chalky white mould - beautiful
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A Must Have For Home Curing
Posted by Jack on 29th Sep 2015
First time user of this product and would not be without it now. Curing in QLD can be tough with humidity (even with a purpose built cabinet) due to high humidity and controlling bad mould a headache. This product was easy to use, formed a full covering after 3 days and looks perfect a few weeks on. Definitely helps with the drying and is losing moisture at the required rate even with humidity fluctuating between 75-85% with no sign of case hardening or bad mould. Highly recommend for first timers.
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Hard work Insurance!
Posted by Errol Smith on 3rd Jul 2015
Ok so you have used all the best ingredients and kept everything very hygienic, used a starter bacteria to make sure the right bugs are fermenting, you've also used the best casings and made up your salamis with love and care, so now what. One of the biggest enemies you can experience during the drying process is bad mould formation. These moulds can turn your healthy drying salami's into a bad smelling mess in short time. To help prevent bad moulds from taking hold, The Bactoferm 600 mixture, made up and sprayed on salami casings is a very good insurance policy. This good mould protects the salami from native moulds that may be airborne or or other moulds that may come in contact with the salami casings. Cheap insurance in my experience.
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Looking good so far.
Posted by Stormy on 21st Jun 2015
Soaked my 43mm hog casings in a mold 600 solution. Then sprayed directly onto the sausage after filling and every 6-8 hours for the next 48 hours.
On day three I could see a nice coating of white, beautiful smelling mould.
Today is day eight, the mould is still growing nicely and there is no sign of any undesirable green or other coloured mould.
Weight loss is at 21%
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A salami making essential!
Posted by Adrian on 21st Jun 2015
A great product that I use to promote good mold growth on salamis. I've used it many times before but would suggest some instructions may be a good idea for people who don't or haven't used it before.
Showing reviews 1-6 of 7 | Next
