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Hi all having a go at some Chorizo , reading info i see several mentions on spraying with some penicillin culture to encourage the white mould growth.
How do i make this and why is it used
thanks yet again

You can make it by scraping some of brie/camenbert/salami and mixing with 'blood temp' water, then leaving it a while - or, buy it as a powder from either Ascott Supplies or the supplier here:

http://forum.sausagemaking.org/viewtopic.php?t=5288

HTH
Phil

thanks phil for advice
mo

It can grow naturally too

I started getting white mould on my chorizo, I didn't spray with any cultures, but it may have been the LS25 culture in the sausage that did it. The OH is a bit picky so I wiped off with vinegar and rubbed down lightly with olive oil for that charcuterie chic finish!

Hi Mike, the white mold on your chorizo is penicillium nalgiovense. Type 4 grows better at slightly reduced temperature and humidity. Type 6 is “fluffy” stuff in medium humidity with great coverage. Type 72 in high humidity at slightly elevated temperatures, grows in leaps and bounds for the best coverage.
The LS25 you used is lactobacillus curvatus or staphylococcus carnosus if I remember correctly. (I am much more familiar with Hansen's (Denmark-Germany) products than I am with Franco's. Anyway, it is an entirely different bacteria responsible for developing lactic acid that lowers the Ph of meat, thereby raising the acidity to help destroy harmful bacteria. The lactic acid also give us the “tang” in flavor. Hey Mike, what's next on the menu after chorizo?
Best Wishes, Chuckwagon

Hot Goblin, ol' chap, allow me to take a crack at answering some of your questions.
On air-dried traditional sausages, white mold (penicillium nalgiovense or penicillium chrysangenum) are preferred to prevent myotoxin formation. Those used in cheese are of differing strains although they are very close in makeup. This “white mold” is generally not harmful to humans as are other molds with varying colors. The “good” white mold competes with the bad stuff displaying all kinds of different colors. All molds are aerobic and nalgiovense and chrysangenum assist in the drying process by preventing oxygen from reaching the interior of the sausage as they produce catalase. The catalase production reduces chemical lipid oxidation. In other words, it delays rancidity of fats. It also prevents loss of color. Penicillium nalgiovense also metabolizes lactic acid, causing an increase in Ph, thus lowering acidity. Generally, “wild” white or gray mold found in the atmosphere, is safe. Rinse away any other colored mold with a little salt and vinegar. If it has penetrated the sausage, it should be thrown out to be safe. Naturally occurring white or white-gray mold it is still a “wild” mold and it is always better to spend a few bucks and buy a prepared culture from a reputable company. In the states we pay about $15.00 for enough to cover at least a hundred pounds of sausage, depending on how it is applied (sprayed on, brushed on, or even dipped).
I hope this has helped answer your question. If not, write in and we’ll ‘splain sum more! Good luck in your sausagemaking. What’s next in the fermenting chamber? Well, I'm off. I bought a new AM radio and I'm going to see if it works in the evening!
Best Wishes, Chuckwagon

Chuckwagon

Regrettably, penicillium nalgiovense and penicillium chrysangenum are not readily available to us amateur sausage-makers in the UK - hence our use of penicillium candidium.

If we can get salami with mould we can cultivate it - but not all white stuff on salami is necessarily mould - I've certainly seen reference to coating salami with rice flour for presentation purposes.

Phil

thanks guys my head really hurts now my single brain cell really is suffering
will go and have a play now .