Bactoferm® Mold-600 (Penicillium nalgiovense) is a classic surface-ripening mold used on dry-cured and fermented sausages to create that clean, traditional white to light-gray “bloom.” It grows quickly under the right humidity and temperature, forming a dense, even coat—the style you’ll often see on traditional European sausages.
Why makers use it:
Helps crowd out wild surface molds/yeasts by taking over the casing early, which can reduce the chances of unwanted surface growth (including molds that may produce mycotoxins).
Supports a more even, controlled dry and helps reduce surface defects like “dry rim.”
Contributes to traditional aroma and flavor during aging—often described as a pleasant mushroom-like note.
The species P. nalgiovense is widely used as a “good mold” on fermented sausages; studies in real sausage systems have found it not producing mycotoxins, unlike some other common wild Penicillium species. (Frontiers)
How to use (pack dosage)
1 pack (25 g) per 10 L of water.
Mix the pouch into 1–2 L of clean water at about 20°C / 68°F, let it hydrate/equilibrate ~2 hours, then dilute up to 10 L total.
Apply after stuffing by dipping or spraying the sausages while they’re hanging. (Pro tip: keep the solution stirring so spores don’t settle, and use the same day.)
Practical maker tip (optional): some producers also soak rinsed casings in the mold solution before stuffing to get an early, uniform start—then re-apply by spray/dip after stuffing for coverage.
Storage & shelf life
Store frozen below 1°F / -17°C for at least 18 months.
If kept around 41°F / 5°C, shelf life is up to ~6 weeks.
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