Regarding the action of 'good' moulds to combat 'bad' ones, one very relevant paper would seem to be
Molds as Protective Cultures for Raw Dry Sausages (published 1994 and 1995)
http://www.ingentaco...000007/art00019So, could Camembert rind not merely be good, but could it actually be the ideal inoculum for a 'good' sausage casing culture ?
Mold strains T11 and T19 belonging to Penicillium camemberti and N1 of Penicillium nalgiovensis were used as protective cultures for production of raw dry sausages. Their use completely eliminated the growth of undesirable molds, originating from the natural house mycoflora, which often produce mycotoxins and lead to several other defects. Potassium sorbate (KS), an antifungal agent, was also tested for protecting sausages against the growth of molds but its effect was short lived. The use of T11, T19 and N1 mold strains also improved the organoleptic qualities of the sausages.
Has anyone got access to the experimental detail in this paper? (For example, did they use the Camemberti and Nalgiovensis alone or only together?)
One more datapoint.
From a new (to me at least) page on the Butcher & Packer website:
Mold-600 is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form. P. nalgiovense is a fast growing, traditional white mold culture for controlling the surface flora.
Mold-600 is particularly recommended for the production of 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 a dry rim. Furthermore, the mold degrades lactic acid during maturation resulting in a pH increase and a less sourish flavor.
Bactiferm 600 was M-EK-54. Seems it is and was a particular P. Nalgiovense. Only.
Interesting that it should reduce the acidity that is one protection against C. botulinum.
Edited by dougal, 12 October 2009 - 03:04 AM.