Mold culture starter Mold-600 and Mold-800

Historically, natural molds available in the environment were responsible for the colonization of cured products and the positive effects of these molds on aroma, texture and preservation were confirmed. The inconsistent performance of these wild sepas has led to intentional inoculation or starter cultures to obtain a uniform quality of the final products – especially a white and uniform coverage avoiding product failures caused by harmful infestation.

The market for fermented meat products has increased over the last few decades and the explanation lies in the superior flavor and aroma compared to non-fermented ones. The use of starter cultures brings gains and control over production. It protects the surface and reduces the occurrence of hardening of the product's exterior (dry rim or case hardening). Furthermore, through proteolytic and lipolytic activity (enzymatic degradation of proteins and fats), it positively influences the maturation of the meat and provides a softer texture.

To the starter cultures currently used to inoculate mold in salami, cups and other fermented meat products are many, such as Mold-600, Mold-800, Lyocarni and Lallemand Penicilium Nalgiovense mold-600, Lyocarni and Lallemand contain the Penicillium Nalgiovense, mold-800 already contains Penicillium candidum It is Penicillium nalgiovense.

Advantages attributed to intentional fungal culture

• Reduces the appearance of “dry kidney” or “Case hardening”;
• Improves product color;
• More uniform texture throughout the product;
• Reduced drying time;
• Due to proteolytic and lipolytic action.

Starter cultures

Lallemand Penicilium Nalgiovense – PS-521
Penicillium nalgiovense
– Rapid growth and suppression of wild flora;
– Dense and uniform coverage;
– Traditional white covering;
– Pronounced mushroom flavor.

MOLD-600
Penicillium nalgiovense
– Rapid growth and suppression of wild flora;
– Dense and uniform coverage;
– Traditional white covering;
– Pronounced mushroom flavor.

MOLD-800
Penicillium candidum It is Penicillium nalgiovense
– Rapid growth and suppression of wild flora;
– Dense and uniform coverage;
– Light aroma of camembert / Strong flavor of mushrooms and a typical aroma of moss;
– Greater growth potential in unstable environments (temperature and humidity).

How to use

Dosage

As a general rule: 25g of culture for 10 liters of water

Most important growth factors

Growth should appear within 2 days (white round dots). Molds grow unevenly, so it is very important to get an even distribution of spores. If growing conditions are adverse (cold, strong ventilation, dry), the spores may grow very slowly and there will be large bare patches and wild molds may emerge.

Product type: The proportion of fat and lean meat determines the transfer of moisture to the casing and therefore the conditions for mold growth. Areas with more or less fat modify evaporation, making regions more and less favorable to mold.

Cellulose Casing: It is not ideal as it has a dry surface. It must be moistened beforehand. Growth takes longer than in natural casings. Some molds react with cellulose and can create holes.

Collagen Casing: Lower growth potential than natural casing but higher than cellulose casing.

Natural casings: They must be thoroughly cleaned before use. It is great for obtaining perfect, dense coverage of the product. In some cases, more stringent growth control may be necessary to prevent excessive mold growth.

Fermentation: Mold success depends on good moisture regulation, which can be used to encourage or inhibit mold growth. Furthermore, it requires air speed adjustment and temperature control.

General rule

• Ideal humidity for growth > 90%;
• Air circulation should be moderate to low;
• The temperature should be between 24–30°C.

Moisture: If the difference between the humidity of the air and the product is too great, evaporation may be excessive, resulting in a dry product on the outside. Dry exterior inhibits spore development.

Temperature: Temperatures above 24°C produce good spore development. Lower temperatures reduce the growth rate and very low temperatures impede development. The temperature must not exceed 30°C.

Air circulation: It should be low at the beginning (0.1 to 0.2 m/s) and should not exceed 0.6 m/s. High speeds are used to create a crust on products and very low speeds reduce moisture loss. Fresh (external) air ventilation must preferably pass through filters to avoid contamination.

Application

Soaking the product: The water must be constantly stirred to avoid spores depositing at the bottom of the container. The product must be completely submerged.

Spray: The product must be kept moving and turned constantly.

Common Problems

Greenish coverage
– Wild mold suppressed the starter culture;
– Additional uncontrolled proliferations occurred.

Mucus
– Environmental contamination;
– Contamination from handling or casing.

Emergence of wild cultures
– Existence of colonies in the environment;
– Circulation of contaminated air, without filters.

Mold did not cover the product
– Another colony killed the inoculated starter culture;
– Layer of bacteria prevents mold from attaching itself to the casing.

Very intense mold coverage
– Very high humidity;
– Natural casings were not cleaned correctly;
– High humidity for a very long period.

Very weak mold coverage
– Little humidity during the initial fermentation period;
– Very high ventilation;
– Very low temperature.

Wild mold covered the inoculated
– Remove all natural mold before applying the starter culture;
– Contamination of external ventilation;
– Incorrect conditions for the growth of the starter culture;
– Incorrect fermentation and drying.

Very strong “ammonia” aroma
– Excess Penicillium Candidum;
– Fermentation and drying cycle killed the starter culture. Dying mold produces more ammonia;
– Use more penicillium nalgiovense.

Sticky surface
– Bacterial contamination;
– Incorrect fermentation, late drying;
– Problems with casings;
– Poor or lack of ventilation.

Source: CHR-Hansen