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Bactorferm 600

€ 17,99 (including 9% VAT)
Stock 34 pcs.

For an authentic white mold layer on your sausage or other charcuterie.

Penicillium nalgiovense is the most commonly used mold for sausages. Great for authentic aroma and taste. But, a mold also helps with the ripening process of the sausage. First, it prevents rancidity (i.e. oxidation) of fat and increases the pH by producing ammonia. You want a sausage to be acidic in the beginning to prevent spoilage, but when the sausage is well-dried, that acidic environment is no longer that necessary. A well-ripened and moldy salami therefore tastes remarkably sweet. Furthermore, molds ensure a slower and more uniform drying, which means that you run much less risk of case hardening of your sausage and unwanted molds do not stand a chance anymore due to the force majeure of P. nalgiovense.

  • 1 bag is enough for 2000 kg of sausages! In most cases as a home sausage maker you do not need more than the smallest pinch
  • Shelf life: at -18 at least 12 months. At +5 ° C at least 6 weeks.
  • Close the bag airtight, or vacuum seal after use.


  • 1 bag of 25 grams is enough for about 2000 kg (!) of sausages.
  • Dilute the desired amount of fungus in 50-fold (for example 0.5 grams mold on 25 ml tap water) (about 20 ° C). If your scale is not precise enough : a little too much mold is no problem at all. 
  • Dissolve and allow to rest for about 2 hours at room temperature.
  • Then dilute again with a 10-fold. So the 25 ml to 250 ml.
  • Spray or dip after filling the sausage or after fermentation.
  • Only use natural casings.
  • Has a limited shelf life, use preferably on the day itself
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