Mould-600
I just made a video for you. Check it out and let me know what you think
https://www.youtube.com/watch?v=DfnzZg6 ... e=youtu.be
https://www.youtube.com/watch?v=DfnzZg6 ... e=youtu.be
Have never seen or heard of anything like that. Mold usually adheres to/ sinks its "roots" into the casing.
Last edited by Bob K on Thu Apr 19, 2018 22:58, edited 2 times in total.
There has to be some sort of agent and/or material, substance, that is causing a lining, film, and/or barrier between the casing and mold 600.
I have no idea what I'm talking about, but sometimes it's a simple answer???
What is causing the mold 600 not to adhere?
I love to know....,maybe fat or oils?...........
I have no idea what I'm talking about, but sometimes it's a simple answer???
What is causing the mold 600 not to adhere?
I love to know....,maybe fat or oils?...........
Would you suggest that I respray with mold 600 or make these "mold less" salami's and use Potassium Sorbate. Or is this unchartered water
I know when you introduce Lactic acid to fruits and vegetables and you allow them to ferment for months you create a probiotic super food. We do it all the time with our sauerkraut. The ideal temp to make sauerkraut is 55-65f. I wonder if that's what's going on. I can't wait to open one up and see!!!
My weight loss today is 11%
I know when you introduce Lactic acid to fruits and vegetables and you allow them to ferment for months you create a probiotic super food. We do it all the time with our sauerkraut. The ideal temp to make sauerkraut is 55-65f. I wonder if that's what's going on. I can't wait to open one up and see!!!
My weight loss today is 11%
I would remove the mold, as slime could form under the mold bubbles and just hang it back in the chamber. Nothing wrong with having no mold. If mold wants to grow on them there are plenty of mold spores floating around your chamber to start new growth.
As far as sauerkraut, the probiotics are alive because of moisture.....
As far as sauerkraut, the probiotics are alive because of moisture.....
Eric that fungal growth on your sausage is really something! I don't think I have ever seen anything like it. Definitely not what we want when we inoculate with P. nalgiovense. There are most likely other strains in there to form that thick gel like coating. The cause is most likely excessively high humidity and possibly lack of air movement in your chamber. And the fruit ingredients in the salami may have also contributed to it. I'm horribly occupied with work these days, but in a couple of weeks will glean through my library and see if I can find any reference to anything similar to your results. It's great that you posted the video because it clearly demonstrates the appearance of this unusual development.