Bactoferm Mold-600

Bactoferm Mold-600

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Read 108 Reviews Write a Review

$21.35

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Penicillium nalgiovense

SKU: 11-1312 Categories: , ,

Description

Bactoferm Mold-600 (formerly M-EK-4 ) is a starter culture which produces a white/light grayish appearance on the surface of molded dried sausages. It also has a well pronounced mushroom flavor and aroma. With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).

The culture promotes a traditional white mold cover. Moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.

It gives an authentic white mold layer on your sausages or other charcuterie.

Culture Compositions
Penicillium Nalgiovense

Usage (Click here for pdf)
One pouch of freeze-dried culture is mixed into 1-2 liters of tap water at approximately 20°C (68°F) and equilibrated for 2hours at room temperature. The suspension is diluted in the relevant amount of tap water and is then ready for use.

Chlorinated water might reduce the activity of the culture.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 beused on day of preparation (danger of yeast contamination).

Bactoferm Mold-600 Product Details:

  • Usage: 25g for 10 liters of solution
  • Net weight: 25g (per packet)
  • Properties: Off-white to brownish color
  • Form: Ground powder
  • Solubility: Water soluble suspension
  • Kosher Meat Excl. Passover
  • Certified Halal
  • Freeze dried culture, store in freezer: < -17 °C / < 1 °F 
  • Cick here for additional information

Click here for Return Policy

Delivery and Storage
Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

108 reviews for Bactoferm Mold-600

  1. Ben Randow (verified owner) –

    It would be great to offer a price reduction for multiple units purchased

  2. Robert (verified owner) –

    This is a must have for curing salami and sausage the traditional way

  3. Ognyan Stoyanov (verified owner) –

    Product was perfect and as advertised !

  4. Paul Jeziorowksi (verified owner) –

    Winter time is the perfect time to dry cure meats. Keeping them safe with good mold is essential Bactoferm Mold is way to promote good mold growth.

  5. Mark Sudderth (verified owner) –

    The starter culture works really well.

  6. PointCut (verified owner) –

    This product is definitely what you need for that perfect salami or dry sausage when you’re using natural casings!

  7. keith Chiarillo (verified owner) –

    I used this culture for my dried sausage in my basement . Never made it my house before. Usually it’s made at grandmas house . I don’t have a wine cellar to dry it in . Hope this stuff will give a similar taste. I will send another post when it’s done with my results .

  8. Dino Baschiera (verified owner) –

    Working very well. PS can you please send me a current catalog?

  9. Roberto Sicilia (verified owner) –

    Finally able use this product I can’t believe my eyes my soppressata and sausage look amazing, nice white coat, after only a week. I wish I could send you a picture. Will definitely keep ordering this product from you, worth every dollar.

  10. Bruno (verified owner) –

    The mold definitely takes hold and doesn’t seem to be too sensitive to temp and humidity. It is my first time using it. I used it on a fresh batch of salami and also on a sauscisson sec that was already 2 weeks into a cure. I brushed it on with a basting brush. The salami took no problem. The saucisson sec did not take. Also, it didn’t take on the salami where I missed brushing. Thoughts: Definitely do while still fresh and wet. The mold doesn’t spread, it needs to make direct contact or the area will remain bare. Finally, as you have likely read, spray it on or better yet, immerse in a container of the mold liquid. That will ensure 100% coverage.

  11. Curtis Vaughan (verified owner) –

    Have always been happy with the casings you provide.
    I was perusing your “Low Price Guarantee” information and found it to be this.
    “It is our commitment to provide you with the best value, at the best price. We value your business and strive to keep our prices low, and SAVE you money!”
    Really? You can’t be serious!

  12. JC (verified owner) –

    I ordered this before and it worked great. The sausage I dipped and sprayed it on was covered with the white mold like it was supposed to be after 2 weeks.

  13. Frank Napoli (verified owner) –

    Fresh and packaged well. I use this for my cured italian salumis

  14. Kevin Butler (verified owner) –

    Good stuff for making dry age salami

  15. Victor (verified owner) –

    Within the stated time frame the mold began to bloom providing a beautiful white protective coating. Will continue to use this product.

  16. Eric (verified owner) –

    It’s a packet of mold that some with simple instructions written on it. Exactly what I expected.

  17. James Kershaw (verified owner) –

    Takes over fast to keep the “bad” molds at bay
    Helps limit case hardening in lower humidity

    Sausage Maker shipped fast and fresh

  18. Scott Nedved (verified owner) –

    The product is great the only problem i have is charging $20.50 to ship the F-RM-52 and the Mold 600 when the 2-weigh 50 grams

  19. Troy Nelson (verified owner) –

    Everything was as advertised. Which is exactly what I wanted. All expectations were met. I’m a very satisfied customer.

  20. Emmett Adam (verified owner) –

    Good product delivered quickly.
    Thanks.

  21. Robert Bilicki (verified owner) –

    I haven’t used it as of yet

  22. Gary Parisi (verified owner) –

  23. Anonymous (verified owner) –

  24. Lorelei Caracausa (verified owner) –

  25. filip Filipov (verified owner) –

  26. Calvin Eng (verified owner) –

  27. ERIK BLUEMKE (verified owner) –

  28. Brad Troxclair (verified owner) –

  29. Shawn Bittner (verified owner) –

    Mixed up 20 pounds of Chorizo and Genoa salami,the salami was sprayed with bactoferm 600 and 24 hours later the beneficial white mold covered my salami.Great product.

  30. keith brown (verified owner) –

    ORDERING IS ALWAYS EASY TRYING TO GET CS SUPPORT HAS BEEN AT BEST DEFACULT HAVING PROBLEMS WITH DRYING CABINET AND CAN NOT GET A RESPONSE VERY DISAPPOINTING

  31. Patrick Zimmerer (verified owner) –

    First time making any kind of cured meat was bresaola and lonzino. Used a tiny bit of the culture and saw activity within a week and at 2 weeks all the pieces were fully covered. Works great so far.

  32. Tony Rossi (verified owner) –

    Arrived very quickly and an excellent product

  33. Vladimir Poddubnyy (verified owner) –

  34. Susan Landers (verified owner) –

  35. Evan Salim (verified owner) –

  36. Gerald Novara (verified owner) –

  37. christopher derrick (verified owner) –

    As advertised

  38. john Cusano (verified owner) –

    It came next day , very pleased

  39. Max (verified owner) –

  40. John Newman (verified owner) –

    These guys are wonderful to deal with and very helpful with related information. Some of their products seem a little high while others are reasonable.

  41. carl horner (verified owner) –

    Great stuff

  42. KEVIN JEANSONNE (verified owner) –

  43. Ron Baxman (verified owner) –

    Never new this existed,until 3 yrs ago,had to work hard to get a good mold on my Salami,works great never would not use it.Always shows a good mold in a few days,it took a while to adjust my heat and humidity right to start it,have it down know.

  44. Steven Einhardt (verified owner) –

  45. Clifford Warner (verified owner) –

  46. Anonymous (verified owner) –

  47. Domenick Capomolla (verified owner) –

  48. Sargent Gregory (verified owner) –

    Coated my sopersatta in just 4 days completely!

  49. Boris Fridlyand (verified owner) –

    A+++

  50. Zach (verified owner) –

  51. Mary Christy Mattis (verified owner) –

  52. Nicholas Borrelli (verified owner) –

  53. adelfo melloni (verified owner) –

  54. Ricky (verified owner) –

    It can be difficult to find companies that will ship to Alaska without charging more than they should. These guys delivered on time with no fuss.

  55. Janet Bruelhart (verified owner) –

    The packet is plenty for several batches of our salami. The flavor it adds is fantastic!

  56. Romeo Brandani (verified owner) –

  57. Oakley Bennett (verified owner) –

  58. Syd Bailey (verified owner) –

    I love ordering form them as everything always comes quickly and as described

  59. Dave Gibbons (verified owner) –

    Sorry have not used so cannot review

  60. Anonymous (verified owner) –

    Package arrived in good shape
    Product worked as explained

  61. Dan Holtgrave (verified owner) –

  62. Anonymous (verified owner) –

  63. Michael Costello (verified owner) –

  64. henry krueger (verified owner) –

  65. Dan Thibeau (verified owner) –

  66. Dudley C Nightingale (verified owner) –

    Could not be happier with my experience with The Sausage Maker.
    This truly is a one stop shop, great selections, fast shipping and excellent customer service.

  67. Lonnie Plenert (verified owner) –

  68. Kyle McCormick (verified owner) –

    Perfect for dry curing fermented sausages

  69. Ian Ayler (verified owner) –

  70. Anonymous (verified owner) –

    fine product

  71. Matthew W DeMoss (verified owner) –

  72. R B (verified owner) –

    Every time I have ordered from Sausage Maker my products arrived promptly from New York to Alaska. The Bactoferm 600 mold has worked as advertised.

  73. Tonya Whitfield (verified owner) –

    I make capicola and coppa every year with culainry students. This is the only place I have consistently been able to find it. The product is high quality and perfect size for a few uses.

  74. Matias Zubiri (verified owner) –

  75. Brian (verified owner) –

    I have a home-cured culatello that developed green mold even though whole muscles should not develop mold. Cleaned with vinegar and then sprayed with Bactoferm 600. Six days later white (good) mold is developing. This should save my large investment in this delicacy

  76. Gary Kolb (verified owner) –

    If you’re into curing meats…Sausage Maker is the best… they have everything the sausage maker needs…

  77. stewart sykes (verified owner) –

  78. Alan whitacre (verified owner) –

    I have been ordering from here for 4 years. I could not be more happy with the service and the products. The customer service is excellent.
    I wish every company I deal with, were as good as the sausage maker co.

  79. RScooch (verified owner) –

    I cased my sausage on Saturday and brushed the mold on and by Tuesday the mold growth was visible and by Wednesday it was fully going. I’m really happy with this product.

  80. Anna Militello (verified owner) –

  81. Anonymous (verified owner) –

    Excellent product. Works well as described.

  82. Jonathan arbel (verified owner) –

    Fast shipping and great value so far . I’ll update review in a few months after my product is ready. So far no complaints. Sausage maker has been great.

  83. G (verified owner) –

  84. anthony amicangelo (verified owner) –

    This is the culture that will protect your air cured products from invasion by destructive and harmful molds, and bacteria while in the curing process. A must have product for the success of air cured items.

  85. Louis Fusco (verified owner) –

  86. David Seachrist (verified owner) –

    works as advertised

  87. Keith Swider (verified owner) –

  88. German Gomez (verified owner) –

    Order was incomplete, SM did completed the order fast and easy. Thanks

  89. Jeff Henkelman (verified owner) –

  90. Louis maccarino (verified owner) –

  91. MARK EAGAN (verified owner) –

  92. bill LaTorella (verified owner) –

    this company is great. I have been buying from them for 10 years + 1 stop shopping

  93. jay pavlisko (verified owner) –

  94. Timothy Kreder (verified owner) –

    Your catalog for products arrived a week before my order. Perhaps your sale and promotion should be in charge of filling orders

  95. David Bloom (verified owner) –

    The item works as expected every time! Highly recommended.

  96. Paul Pusateri (verified owner) –

    it was exactly what I was looking for great product

  97. antonio toscano (verified owner) –

    perfect interaction. Product arrived fast and is as described.

  98. Peter G (verified owner) –

    First time using Mold 600 and it’s showing very quick results.
    It’s actually showing on the surface of the meat after only 3 days.
    Very effective.

  99. Jon Holz (verified owner) –

  100. Anonymous (verified owner) –

  101. Bill (verified owner) –

    I was disappointed to see that no chill pack was used to protect the product from heat during shipping. Hopefully it will be OK.

  102. Larry Senechal (verified owner) –

    Fresh, and as it is ALWAYS an excellent product.

  103. Anonymous (verified owner) –

    I have very little concern now about my ability to make a product which can stand the test of time. Lived on salami and crackers, growing up fly fishing the pacific northwest. The trout and salami were easy to keep in supply and this product is allowing me to make the same experience available for my Grandkids in Alaska.

  104. Guy Guarino (verified owner) –

    This is the second time I bought Bactoferm Mold-600. I enjoy cuing pork loin and pork shoulder. I do this in my curing chamber and feel comfortable knowing that this protects the meat product. The sausage Maker is great to deal with.

  105. Dan (verified owner) –

  106. Christopher Meenan (verified owner) –

  107. Anonymous (verified owner) –

    Just set salami and soppressata….day 2 and already seeing mold. Highly recommend.

  108. Rick Roberts –

    I have been ordering from tsm for 20 years and they are top notch company. I would like for them to add a sweet Lebanese bologna seasoning to their list of seasonings.

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Questions and answers of the customers

    How is the mold removed before vacuum packaging the finished cured product? Especially on meats where casings are not used and therefore cannot be removed. Thank you
  1. 0 votes
    Q How is the mold removed before vacuum packaging the finished cured product? Especially on meats w...... Read more answer now
    A

    Simply brush down with a stiff nylon brush, and then wipe down with a vinegar/water solution, or white wine and let dry before sealing.  I have not used mold on a salami without a casing.
    2. Whats the fermentation temp for mold 600
  2. 0 votes
    Q Whats the fermentation temp for mold 600 answer now
    A

    You don't ferment mold, but the mold can be applied during SOME fermentation steps.

    Mold requires temps and humidity of at least 65 -70F but grows best in the 80s. Humidity must be in the 90s for over 18 hrs.
    3. Is this mold good to use for just Dry Age beef (7 rib Roast)?
  3. 0 votes
    Q Is this mold good to use for just Dry Age beef (7 rib Roast)? answer now
    A

    I've never heard anyone using MOLD-600 for a standing rib roast, but I guess you could. It might slow down the drying time. I would try KOJI before mold.

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