
The sausages on the left is my latest batch of Salame di Cervo, 16 days after fermentation. I am getting low on on Bactoferm 600 Mould, so instead I inoculated them with mould from skins of previous salami that I had frozen in a plastic bag in my freezer. The skins had been frozen for at least 3 months. I took a few, immersed them in distilled water, added a pimch of dextrose and sprayed the salami after the initial fermentation period. The Penicillium nalgiovense came to life very quickly and coated the sausages thoroughly. No wild moulds are visible and the grey spots on the photo is yeast. Shows that this is one culture that survives temps of -20°C.