Drying and cold smoking - 1

Цвіль на сиров’ялених продуктах росте природним чином. Вона впливає на формування аромату та Mold grows naturally on dry-cured foods. It influences the formation aroma and taste of salami, inhibits the development of unwanted microflora, increases the moisture permeability of the surface layer, reduces the acidity of the finished product and significantly improves organoleptic characteristics.

Not all molds are equally desirable in dry-cured products. Some produce mycotoxins, so safety can be guaranteed by using pure cultures, for example Mold-600 (Hansen). It is a cultivated form of the Penicillium nalgiovense mold, specially bred for salami production. Wild forms can also be used, which will become permanent residents in the climatic chamber, but in this case it is imperative to check the colony for the absence of toxins. From wild forms on the surface of salami we can recommend Penicillium chrysogenum, which is characterized by fruity notes in a characteristic mushroom aroma, Penicillium salami is a species specific to dry-cured meat products.
Mold on the surface usually appears in 7-10 days, germinating from the spores preserved in the chamber after maturation of previous batches of salami. In the process of development, the coating goes through several stages – first it is formed a thin whitish film of mycelium, then the surface becomes velvety and, depending on the type of mushroom, can be white, have a greenish blue or gray tint. Mature mold can be easily brushed away. When brushing, it is advisable to use a respirator.
It is advisable in a new chamber to immediately create advantages for the development of correct mold. For this, the first batches of salami, can be treated with Mold-600 mold culture. Mold spores, are stored in the chamber and will further ensure the appearance on the surface of products of this particular culture. White molds such as Penicillium salami are cold and salt-resistant. Using these properties, they can create advantages when cultivated from wild forms. With strong salting of product casings and low temperature in the chamber these forms will gradually eliminate competitors.