Because Mold600 is a fast growing mold that inhibits the growth of other molds. It colonizes on the sausage keeping other molds from gaining a foot hold. The same applies to any surface of your cabinet that will support mold growth. As I said above if you have Green Mold on your sausage ,you have green mold growing in your cabinet and it will colonize future batches. The only way to deal with it now, is Clean and Sanitize the Cabinet then spray or wipe the cabinet down with the Desirable mold , Mold600 in this case. The Mold600 will colonize nooks and crannies that outside mold can get in and inhibit anything growing...JJ
Mold 600 Bactoferm[emoji]8482[/emoji] (Previously M-EK-4)
Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form. It was made for production of molded dried sausages with a white or cream-colored appearance. Penicillium nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora and it is particularly recommended for traditional sausages dried at low temperature and/or low humidity.
Mold-600 suppresses the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of dry rim. Moreover, the mold degrades lactic acid during maturation resulting in a pH increase and a less sour flavor. The culture must be stored in a freezer and at 15 degrees below zero (F.), it will remain effective for about 6 months. Without freezing, it has a shelf life of only 14 days.
To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 68˚F. lukewarm (not hot) distilled, chlorine-free water, and allow it to develop 12 hours. After the 12 hours, add 1 liter of distilled, chlorine-free water. Dip sausages in the solution or spray it on with a misting sprayer.
