Bactoferm Mold 600 Culture 25g


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.





IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.



Product Reviews

See All 9 Customer’s Reviews Write a Review
  • Mold 600

    Posted by Kristian on 5th Jul 2019


    Bought this as extra insurance on the massive coin and effort put into making a ton of salami. Ladled the mixture over the hanging salami after about 5 days of hanging and a few days later they are looking great, fine white layer of mould all over! Stuck the remainder of the 25g in the freezer as I only made up about 4 litres, about 3.8l of which I tipped out after I was finished!! Time will tell if the salami turned out better for it

  • Bactoferm Mold 600

    Posted by Narelle on 5th Jul 2019


    After a lot of research I made my first lot of salami on the weekend. I spayed this mold on them about 3 times during the initial fermentation. 5 days later they are forming the mold and smell fantastic. Easy to use and excellent results.

  • 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!

See All 9 Customer’s Reviews