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)
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.
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.