White Mould Culture

White mold will help protect the meat within the salami casing by forming an additional protective barrier around the casing. It produces a dense, white dry mold that helps to suppress the growth of undesirable molds.

Lyocarni FPN-63 is a mould culture specifically for surface treatment of meats. Application of this white mould will add to the characteristic flavour of moulded meat products, it will also break down lactic acid subsequently resulting in a milder flavour and slight pH increase. 

It will also control the surface flora and consequently inhibits the the growth of bacteria and other potentially harmful moulds and yeasts. 

Application:

This packet makes up to 5 litres. disperse the culture into water at approximately 20 degrees C and leave for one hour at room temperature. Stir it from time to time to prevent precipitation of the culture. 

Can be applied either by dipping or spraying it onto the meat product. If the surface is too wet or cold the solution may not adhere properly causing insufficient or uneven coverage of the mould. Application should be 18-25 degrees C with a relative humidity higher than 85% and moderate air movement. 

Shelf Life:

12 months when stored below -17 degrees C

Shelf life includes up to 14 days of shipment at temperatures below 30 degrees C.

Please note: This item needs to be kept in a fridge or freezer so must be sent with cold pack.

Please select express shipping at check out to ensure the product gets to you as soon as possible. Kindly note that if you select standard post and the freezer pack melts before the item reaches you we will not be held liable for any product spoiling.