Bactoferm mold 600 questions

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Bactoferm mold 600 questions

Postby Jokat » Sun Mar 27, 2016 11:02 pm

What are optimal conditions for this culture?
Do I need to keep the chamber over a certain temp or will this mold grow at 50-60F?
What's the time frame to see a nice covering of mold on salami?
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Re: Bactoferm mold 600 questions

Postby ped » Mon Mar 28, 2016 11:56 am

Some info from manufacturer:

MOLD 600 is for production of molded dried sausages with a white/cream colored appearance. Mold-600 is a fast growing single strain culture containing spores of Penicillium Nalgiovense. This item is a traditional white mold culture for controlling the surface flora. Mold-600 is particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity. Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mold degrades lactic acid
during maturation resulting in a pH increase and a less sourish flavor. One pouch of freeze-dried culture is mixed into 1-2 liters of tap water atapproximately 20°C (68°F) and equilibrated for
2 hours at room temperature. The suspension is diluted in 10 liters of tap water and is then ready for use. 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 be used on day of preparation to prevent contamination.
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