Lallemand Meat Surface PV7-1, 10g

New in 2025: Replaces the PS521 culture from Lallemand but with a less intense flora and much similar to Mold 600 from Bactoferm.

Culture of Penicillium Nalgiovensis. Direct equivalent to Bactoferm Mold 600

Application: Deliver surface coverage and flavor

Used to deliver a white and short covering on dry fermented sausages. The culture offers the following benefits:

• Control of the environment by inhibiting the growth of undesirable mold flora through selected Penicillium competition
• Optimize the finished product appearance and coverage (uniform white cover)
• Produces a traditional Mediterranean-style flavor
• Prevent finished product oxidation

Dosage: 10g per 10L of solution

Storage:  Freezer – 18 °C (0 °F)