|
|
Author |
|
Message | |
|
jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28236 Location: escaped from Swindon
|
|
|
|
|
sonnenkind
Joined: 26 Oct 2007 Posts: 21 Location: Isle Of Wight
|
|
|
|
|
Blue Sky
Joined: 30 Jan 2005 Posts: 7658 Location: France
|
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
|
|
|
|
Bodger
Joined: 23 May 2006 Posts: 13524
|
|
|
|
|
vegplot
Joined: 19 Apr 2007 Posts: 21301 Location: Bethesda, Gwynedd
|
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
|
|
|
|
Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
|
|
|
|
|
Bodger
Joined: 23 May 2006 Posts: 13524
|
|
|
|
|
dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
|
Posted: Tue Apr 01, 08 5:51 pm Post subject: |
|
Jonnyboy wrote: |
and also included the line, which I quote directly - 'it's not essential and an alternative way to encourage mould is to hang your salami with mature specimens that already have a bloom of mould'. |
As I remarked upthread, it is a mistake to confuse the surface mould ("bloom") with the culture providing the protective *internal* acidification.
They are very different organisms. {Sloppy terminology corrected!}
The surface moulds do protect against 'bad' moulds - but they actually eat the lactic acid that the internal acidophilus has produced!
Therefore a natural 'bloom' is an indication that acidification has occurred.
In the US "Bactoferm" branded cultures are common.
For anti-botulism acidification its their "F-RM" product which contains "selected strains of Lactobacillus curvatus and Staphylococcus carnosus" :
Datasheet Link
Quote: |
Bactoferm� F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
Bactoferm� F-RM-52 is a combination of carefully selected strains of Lactobacillus curvatus and Staphylococcus carnosus, which create a combination of fast acidification, and positive mild aroma developments as well as a stable color in the product. The final pH may be adjusted with the amount of fermentable sugars added to the meat mix.
Bactoferm� F-RM-52 works well within a range of sugar levels from 1/2% to 1%. Dextrose is usually used as the fermentable sugar. |
And for the surface bloom, its "M-EK-4" based on Penicillium nalgiovense :
Catalogue Link
Quote: |
M-EK-4 suppresses the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria. The culture has a positive effect on the drying process by preventing the emergence of a dry rim. Furthermore, the mould degrades lactic acid during maturation resulting in a pH increase {meaning an acidity decrease} and a less sourish flavour. |
The surface bloom is related to the surface moulds on Brie and Camembert - and I've heard of those cheese rinds being used to create an inoculum.
Last edited by dougal on Tue Apr 01, 08 6:15 pm; edited 1 time in total |
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
|
|
|
|
dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
|
|
|
|
|
Bodger
Joined: 23 May 2006 Posts: 13524
|
|
|
|
|
Behemoth
Joined: 01 Dec 2004 Posts: 19023 Location: Leeds
|
|
|
|
|
|