Izrada Salamea kod kuće

Početna Uvod Izrada formulacija za salame Resursi Proizvodnja Fotografije Savjeti

Ova stranica je posljednji put izmijenjena 14. lipnja 2018.

Copyright © Len Poli - Sonoma Mountain Sausage - Sva prava pridržana
Razlike između različitih vrsta suhomesnatih salama posljedica su vrste mesa koje sadrže, udjela mršavih masnoća, začina ili nedostatka mesa, a finoća ili grubost mljevenosti je ono što
razlikuje jednu regionalnu salamu od druge , Talijanska salama se razlikuju od regije do regije; mogu se pušiti ili pušiti, svaka s vlastitim formulama, sušenjem i sazrijevanjem. Toscanska
salama ima velike kockice masnoće i krupno mljevenog mesa, koja u Lombardiji ima sveprisutnu konzistenciju masti i masti, a one u Kalabriji su odjevene vrućom paprikom. Salama može
biti isključivo svinjetina, ili biti mješavina svinjetine i goveđeg mesa, ali mogu biti i od divljači ili drugog divljači, peradi, guske, janjetine, magarca, konjskog mesa i koze.

Općenito govoreći, salama sjeverne Italije je jako oblikovana izvana, dok su one u južnoj Italiji općenito izliječene na način da proizvode lagano pokrivanje plijesni ili ih uopće ne liječe. Ove
plijesni, poput onih na fino zrelim sirevima, salami daju složenost okusa. Općenito, preferiram omjer 70% mršavosti i 30% masti, ali to može varirati ovisno o receptu ili stilu koji se pravi.
Postoje dvije vrste talijanskih salama koje su Amerikancima najpoznatije. Fina mljevena vrsta salame koja je slična onoj u Milanu koja sadrži crni papar; druga je Soppressata, gruba
mljevena salama, često s crvenom paprikom, slična onoj u Napulju.

Informacije na sljedećoj stranici rezultat su mog iskustva u tvornici salama u San Franciscu u Kaliforniji (Columbus Salami) u vlasništvu mojih rođaka za 60+ godina. Moja iskustva sežu
od rada u odjelu prodaje i transporta, kuhinje za proizvodnju, poda za proizvodnju, soba za fermentaciju, soba za starenje i laboratorija za kontrolu kvalitete, prvenstveno u našoj tvornici
u San Franciscu, kasnije u našem proizvodnom pogonu u Južnom San Franciscu.

Proizvodnja fermentirane suhe salame:

Pozadina:
Proizvodnja salama uvijek je bila posljedica prisutnosti i životnih aktivnosti bakterija mliječne kiseline u mesu i na području pripreme mesa. U prošlosti se izrada salame smatrala
umjetnošću jer tvorci kobasica nisu imali razumijevanja o učinku rasta bakterija u mesnoj pasti. Meso je sjeckano, sol je dodana zajedno sa začinima, a proizvođač salame imao je protokol
koji je proizveo jestivi proizvod ... većinu vremena! Autohtoni bakterijski zagađivači su radili svoju "magiju", ali rezultati nisu uvijek bili uspješni. Ako je aktivnost bakterija rezultirala
visokim pH, bakterije kvarenja bi mogle rasti i, u najgorem slučaju, patogene bakterije imale su populacijsku eksploziju u salami.

Istraživanjem u akademskoj instituciji, bakterijski rast i procesi fermentacije koje smo razjasnili i "starter bakterijske kulture" postale su dostupne za komercijalnu proizvodnju, što je
rezultiralo u uniformnom i konzistentnom proizvodu. Uvođenjem starter kultura proizvodnja salama postala je manje umjetnost i više znanost. Sada se zna da je velika obitelj bakterija,
obitelj mliječne kiseline, neophodna za dobar, dosljedan razvoj proizvoda. Međutim, nisu sve mliječne bakterije poželjne; neki vole živjeti u okolišu bogatom kisikom, dok drugi preferiraju
anoksična okruženja. Čini se da ova skupina ima vrlo specifične supstrate na koje se oslanjaju za hranu. Neki proizvode mlaćenicu iz mliječnih šećera, a drugi proizvode sir, a drugi
proizvode jogurt. Neki vole neke škrobove i proizvode složenost okusa kiselog tijesta, drugi poput pšenice i ječma i doprinose okusu piva. Mala skupina radije živi u mljevenom mesu i
pretvara glukozu u mliječnu kiselinu! To su oni koje koristimo za izradu salame!

Mesna pasta:
Regionalne tradicije diktiraju vrste mesa i masti koje se koriste u proizvodnji salame. Radije bih koristio opuške od svinjetine kad se u receptu traži svinjsko meso, goveđi chuck kada se
koristi govedina. Za masti, ja radije koristim ono što se zove masnoća od svinjskog mesa, što je masnoća obrađena od vrha područja leđa uzduž stražnjeg dijela svinje; Drugi bi izbor bio
"debeli trbuh", isti komad mesa koji se koristi za izradu slanine. Drugi su izbor svinjska vilica i goveđi obrazi! Kao
što je ranije spomenuto, svinjsko meso trebalo bi prethodno zamrznuti prema rasporedu koji je opisao USDA - u
poslovanju se to odnosi na "certificirano svinjetinu" - što znači da je svinjetina certificirana od strane mesne vlade. i
ispunjava sve zahtjeve USDA.

Remove and discard as much sinew as possible from the meats. The dimensions of the grind will depend upon the
style of salami you wish to make; for example, to make
Soppressata or a Toscano style, choose a medium to large
grind, whereas, a Milan style would require that the meat
require that the meat be ground to a fine grain. I prepare the
meat by cutting it into 1 to 1-1/2 inch cubes. (This is a
convenient size for my #22 grinder throat, but you can adjust
this to fit your grinder.) Then I put them in the freezer until
they are partially frozen; then I grind them to the desired
consistency, returning them to the freezer while I prepare the
fat, which I handle the same way. An infra-red/laser
thermometer is useful here because nothing touches the meat
and cross contamination is avoided. These are relatively
inexpensive (about $25) and easy to use. So many steps are
involved in producing a
successful product that you must
keep written records relating the meat to fat ratio, size of the grind grinder plate, temperature, etc. If you have access to a pH meter or pH paper, it is helpful to
record the pH at this time and again after fermentation is complete. There are many types of pH papers on the market. Be sure to get one with a narrow range
for a more accurate reading...generally the best are measure pH from 4.5 through pH 7.5 (5.5-8.0 is OK) Prices vary a lot but you shouldn't have to pay more
than $6 a roll! These notes will be invaluable in evaluating the final product The preparation of the meat paste begins with grinding the raw materials.

Meats that are chopped or are a medium or large grind can be mixed fairly aggressively since the final product will not have a homogeneous texture of fat to
lean. However, the fat in fine ground pastes can become excessively smeared during the mixing and blending stage if it is not kept very cold. Of the many
variables in making salami, one of the most important is the temperature of the fat and the meats. The meats used in salami making should be kept at a
temperature range of 36°F to 40°F in order to minimize the growth of harmful microorganisms (brought on by butchering and handling the meat) and keep the
fat from melting and smearing in the product. Generally speaking, when preparing your own formulations, remember to compensate for the fat in a pork shoulder (often called Boston
butts) which can contain approximately 17 - 20% fat. If you are using game meat, many people find the taste of the fat (what little there is) objectionable...you can trim it off and substitute
pork fat! If you have access to a butcher that prepares primal cuts from slaughtered animals, you may be able to order bull or cow meat; not only because it generally cost less, but because
the biochemical makeup of the muscle meat from older, leaner beef animals is best for making salami. The general procedure is to chop or grind the meat first, then add the sugar, spices,
additives and dissolved starter culture and mix them evenly into the paste. Mixing should be done under the most strict sanitary conditions; if you mix by hand, use sterile latex surgical
gloves to prevent cross-contamination and to protect your skin from absorbing the chemical additives! I have a small stainless steel sausage mixer that I purchased from Northern Tools for
$100 that holds about 18 lb. of meat...It works very well and keeps your hands clean! Add the almost frozen fat so as to maintain good differentiation between the red meat and the white
fat. Finely, add the salt; the late addition of the salt minimizes its absorption. The salt immediately begins reacting with the muscle proteins; the result is the formation of sticky myosin
molecules (see the "INTRODUCTION" pages for more information). The additives need to be well amalgamated into the meat paste for the sausage to have a consistent cure and taste
throughout. Immediately after mixing the meat with the salt, the meat paste begins its transformation to salami. Before we get to the stuffing and incubation stages a few words about
additives and starters are in order.

Sugar: Essential to the process of making fermented dry cured sausages is the presence of sugar in the form of glucose (often called dextrose). Glucose is a sugar that contains
carbon hydrogen and oxygen atoms with the general formula of C6H12O6 The lactic acid bacteria (LAB) get their name from the fact that they convert glucose to lactic acid,
which in turn lowers the pH in the meat mixture. This has the effect of inhibiting the growth of less desirable bacteria. Sugar in animal muscle is in the form of a starch called
glycogen and is not immediately available to the bacteria as a food source so glucose must be added to get the process going; however, other carbohydrates may also be added in
some formulations such as maltodextrin, lactose or sucrose. All these carbohydrate can easily be broken down into glucose by LAB.
 GLUCOSE [ LACTIC ACID + ENERGY

C6H12O6 [ 2 CH3-CHOH-COOH + 2 ATP

Salt: The salt is essential because it is involved in the biochemical activities we call curing as well as the inhibition of some
microorganisms found in the meat. Because LAB are salt tolerant, they get a jump start over less desirable salt intolerant
microorganisms. Contrary to common belief, it is the salt the only ingredient that is essential to "cure" or preserve the meat, not
the nitrite/nitrate "curing salts". The salt makes the proteins in the meat soluble, causing a sticky film (myosin) to form around the
fat particles which in turn creates a stable emulsion. The addition of salt to the meat alters the osmotic pressure of the muscle cells
and causes the dehydration of the meat paste which also prevents growth of food-spoilage microorganisms. The use of salt alone
would produce a harsh, dry and overly product with an undesirable dark color, therefore other additive to the meat paste help
improve the appearance and taste of the product. The usual amount of salt added is generally between 2-3% by weight.

Nitrite: In addition to the salt, nitrite is added for the inhibition and the selection certain bacteria found in the meat. In dry cured
products, a mixture of both nitrite and nitrate are added to the meat. As stated on the "INTRODUCTION" page, it is desirable to
select and add lactic acid producing bacteria to the salami paste. more on this topic follows. You sometimes see formulas that call
for saltpeter (potassium nitrate). Saltpeter concentration is difficult to control in small amounts and it is very easy to overdose. The
current trend is to move away from saltpeter and use sodium nitrite/nitrate mixtures. In reality, the nitrate, to be useful in curing,
must be converted to nitrite...this is accomplished by bacteria (Micrococcus, for example) present in the meat paste. Nitrite is used
up quickly in the curing process so a mixture of nitrate and nitrite is added to dry-cured meats to ensure a supply of nitrite in the
later stages of maturation. In addition it keeps the meat an appealing red color. Nitrite reacts with myoglobin and is an essential for
the development of characteristic red color in preserved meats. It is quickly used up so another sodium compound (nitrate) is
added along with the nitrite. An enzymatic reaction (caused by nitrate reductase) converts nitrate to nitrite. The reductase is
produce by a common bacterium (Micrococcus) found in the meat or the bacteria may be added during production.

nitrate reductase

Sodium nitrate [ Sodium nitrite

Na+ [NO3]- [ Na [NO2]-

The nitrite is particularly effective in the inhibition of Clostridium bacteria, which causes botulism. This microorganism produces a very powerful neurotoxin (nerve poison) that
is the most toxic of all naturally occurring substances. The incidence of the disease is low, but the disease is of considerable concern because of its high mortality rate if not treated
immediately and properly. When it is ingested it causes paralysis. if left untreated 12 or more hours, the lungs can be paralyzed and death occurs. Botulism is usually associated
with consumption of the toxin in food. It can exist as a living organism or spore in contaminated food. The animals most commonly affected are wild fowl and poultry, cattle,
horses and some species of fish. Sausages, meat products, canned vegetables and seafood products have been the most frequent vehicles for human botulism. The organism is very
resistant to heat and other treatments. Because naturally occurring levels of spores are low, cellular growth is required to produce the toxin. C. botulinum can grow under the
anaerobic (no oxygen) conditions found in dry-curing sausages and salami. The neurotoxin is heat labile and can be destroyed if contaminated foods are heated at 80°C (176oF) for
10 minutes or longer.

Starter Cultures: Many foods that we enjoy, such as, cheeses, yogurt, beer, and sourdough bread to name a few are the result of bacterial fermentation. The lactic bacteria used in
salami making are salt tolerant and produce lactic acid from the glucose (dextrose) in the meat paste, which has the effect of lowering the pH (or raising the acidity).

I recommend the use of a starter culture in order to control the myriad of microorganisms that may be present in ground meat, especially food-spoilage and pathogenic
microorganisms. The purpose for using them in my opinion is twofold: they enhance product safety and enhance product quality. The environment of the meat is quickly acidified
making it a hostile place for pathogenic and spoilage bacteria to grow. The rapid increase in acidity inhibits the water bind ability of the meat and makes for a more consistent
drying process. See the discussion of water-activity (Aw) in the "TIPS" page.
Starter cultures can be difficult to find in small quantities. At one time they were available only for commercial use, but
now they are now available in small packets for the home sausage maker. I currently use a number of freeze dried
starter cultures produced by Chr. Hansen North America. They are available from several sausage making suppliers
and can be purchased over the internet. Each type produces slightly different subtle flavors and can be used through a
specific range of incubating temperatures.

I’ve used several species Pediococcus, Staphlococcus, and Lactobacillus. These microorganisms are available in various
mixtures and I refer you to the charts on my "INTRODUCTION" page. My choices are based on their optimum
incubation temperature and flavor production. I like Bactoferm LHP whose optimum growth is obtained between 80-
100ºF. It contains a mixture of Pediococcus acidilactici and Pediococcus pentosaceus). Bactoferm F-RM-52 shows
optimum growth between 70-90ºF. It is a fast acidifier that is a mixture of Lactobacillus sakei and Staphylococcus
carnosus. Bactoferm T-SPX is my favorite for northern Italian style salami and shows optimum growth at 75oF. It is a
mixture of Pediococcus pentosaceus and Staphylococcus xylosus). The Lactobacillus and Pediococcus in these last two
mixtures are the acid producers and the Staphlococcus is the flavor and nitrate reductase producer.

Spices: The purpose of the spices is to impart the desired the taste and aromas that the salami maker prefers. These aromatic plant substances can be used in their natural form,
oils or extracts and give color or flavor to the product. They can be used whole, cracked or ground. Spices like garlic and pepper contain antioxidants and help prevent rancidity.
In the majority of the cases, Italian salami is often flavored with black pepper, cracked or ground, wine infused with crushed garlic, red pepper or fennel seeds. Other
formulations may have mace, cinnamon, clove or nutmeg. It is absolutely essential that you use fresh spices for consistent results. If your ground spices are more than 6 months
old, through them out and purchase new ones. It is always better to purchase whole, un-ground spices and grind them yourself as needed...you'll be surprised by the difference!

The meat paste is stuffed into casings and tied. The casing used must allow moisture to escape the salami throughout the manufacture. The choices for casings are astonishing.
They fall into two categories: natural and artificial. The artificial casings can be collagen (some edible others not) or fibrous; the natural can be intestine, bladder, stomach or
esophagus from beef, pork or sheep. In Europe, horse and donkey innards can also be used in some countries.

For salami, I prefer to use a natural casing called a "beef middle". The size I use makes salami of 2-1/2 inches in diameter, stuffed. They are packed in salt and will keep for many
months in the refrigerator. I like to use natural casing for two reasons: they give the salami an "old world" look and because the are edible, they contribute to the overall taste of
the salami. I also believe the salami dries more evenly and consistently with natural casings. If you're going to spend money for casings, you might as well get the kind you can
eat! The advantage of artificial casings are that they are easy to store, they are a consistent size, and they don't smell!
 The Maturation Process:
In my opinion, the maturation of salami can be thought of being subdivided in three distinct phases: Curing, Incubating, Drying...all of which require different temperatures and
relative humidity conditions. Depending upon the type of product that is intended, this process may last 21 or more days Once the meat is ground or chopped and all the additives
have been added and mixed, the maturation process of salami production can be thought of being subdivided in three distinct phases: Curing, Incubating (Fermentation), and
Drying (Aging); each of these phases require different conditions of temperatures and relative humidity. Depending upon the type of product that is intended, this process may
last 21 or more days.

I. The Curing Phase:

This is the beginning of the maturation process. This phase begins immediately upon the addition of salt. In the old, traditional method, after grinding and mixing, the
paste was put under refrigeration for "holding period" of approximately 24-48 hours to cure. The differences in time depended upon the recipe being used or available
space in the production facility. As I mentioned before, not much was known about the science of the curing process. In those days manufactures considered salami
making an art developed over centuries of tradition and did not know that curing was due to the presence of salt interacting with the indigenous bacteria in the chopped
meat.
In the modern production of salami, this refrigeration period has been replaced by immediate fermentation at 85oF or higher because bacterial starter cultures are added
to the meat paste. The high temperature is necessary to "jump start" the production of acid. During this phase it is essential that the parameters of proper temperature
and humidity and time constraints are maintained so as to maintain consistent acid production so the pH remains in the 4.5-5.0 range. The appropriate temperature and
humidity will be dictated by the species requirement of each microorganism in the starter culture. This has the effect of raising the acid content of the meat to a point
where the establishment and growth harmful bacteria are inhibited; For TSP-X use 75oF @ 80% RH (relative humidity) for 48 hours!
Biochemical reactions occur between the salt and the muscle proteins. The curing reactions are quite complicated and require some knowledge of biochemistry. The
important thing to understand is that it is the salt and the curing salts that are responsible for curing the meat. The salt concentration should never be reduced in order
to limit your intake of sodium. Besides curing the meat, salt and cure are necessary to kill any pathogenic bacteria and trichina worms that may be in the ground muscle
meats. Generally, the concentration of salt is 2.5-3.5% of the weight of the ground meat before any ingredients are added. The aging or maturation process is strictly
defined by the USDA, and the reader is directed to review this document. I can't overemphasize the importance of keeping notes on the entire process in order to aid in
the evaluation the final product.
II. The Incubation Phase: It is during this phase that the amateur salami maker becomes somewhat concerned because of the unanticipated "foul" odors that begin to
emanate from the incubation chamber. Some of the odor is generated by the enzymes in meat and digestive activities of the microorganisms that cause glycolysis,
proteolysis, lipolysis and lipid oxidation. These chemical and enzymatic reactions during dry sausage fermentation process degrade proteins into peptides, dipeptides and
amino acids, and lipids into fatty acids. Amino acids are further degraded into amines and other aroma compounds. The fatty acids are oxidized into aromatic aldehydes,
alkanes, alcohols and ketones. These compounds and orders are normal and are the result of bacterial fermentation that are breaking down their food sources in the
meat...I assure you that the finished product will not taste as now smells. These odors disappear during the aging process as the salami matures.
The stuffed salami is incubated at 70°F - 110°F from 1 to 2 days...again depending upon the the starter culture used. The relative humidity is generally kept at 75%-85%
(although some formulations require as high as 90% R/H). During this phse there is a rapid growth of Lactic Acid Bacteria producing copious quantities of lactic acid.
The presence of this acid and the salt in the wet meat inhibits the growth of harmful microorganisms such as Escherichia coli (E. coli), Listeria monocytogenes,
Salmonella species. In addition the growth of both Bacillus sp. and Clostridium sp. spores which may be introduced to the meat paste from spices that are used to flavor
the salami are also inhibited at thiis time.
In contrast to the LAB used as starter cultures, staphylococci are able to improve the flavor of meat products because of the proteolytic and lipolytic activity of their
enzymes. The Staphylococci are important in fermentation because of two major enzymes (nitrate reductase and catalase) they produce Nitrate reductase is important
for the promotion of color by breaking down nitrate to nitrite to nitrous oxide. This is essential for good color development in the meat.

nitrate reductase
(enzyme)

NO3- --------> NO2----------> N2O

Other bacteria present in the meat paste produce hydrogen peroxide (H2O2), which will cause poor color development and fat rancidity. The catalase enzyme produced
by the Staphylococci breaks down hydrogen peroxide to harmless oxygen and water

catalase
(enzyme)

H2O2 ---------> H2O + O2

Any storage container that can maintain a consistent temperature and humidity and provide some air flow can be used as an incubation chamber. I use an old, non-
functional freezer cabinet that I modified and set the thermostat on a heater unit to maintain 70°F; I also added a baby nursery humidifier and adjusted air flow to
maintain 85-90% R/H. This temperature and humidity is ideal for bacterial growth.
As i keep emphasizing, the salami maker must use all possible means to favor the beneficial and hinder the spoilage bacteria by using a lactic acid bacteria starter
culture. As you can imagine, the ground meats contain a whole host of bacteria; some beneficial, others harmful. I mentioned that harmful bacteria like Clostridium
botulinum, which produces a toxin that causes botulism in humans can be possibly present as spores in the ground meat. Sodium nitrite is added to dry cured salami in
order to kill this organism, therefore it is an essential ingredient in the amounts regulated by USDA; too little and it won't control botulism; too much and it may kill you!
Lactobacilli in starter cultures ferment the sugars in the paste, producing lactic acid, among other things. This has be shown to successfully hinder the growth of harmful
bacteria by lowering the pH (increasing the acidity) of the meats.

III. The Drying Phase: After incubation, the salami are dried in order to lower the water content of the meat. At the conclusion of this drying phase, the salami can be
held without refrigeration. The drying may lasts 30 days or more depending upon the diameter of the salami. Large diameter salami, stuffed in beef bungs may require
65 days! During this phase the salami will loose between 35% to 45% of its water. The reduced availability of water prevents growth of spoilage bacteria. The
temperature during this phase is generally 55-65°F with a relative humidity of 70-80%. The maintenance of this high humidity is necessary to prevent "case hardening".
That occurs when the outer circumference of the salami dries faster than the interior preventing the diffusion of water from the interior to the environment. An excessive
superficial drying can also cause the formation of interior cavities within the salami and a general loss of compactness of the meat and trapping oxygen which will lead to
the formation of a rancid product.
The drying and aging conditions must provide an environment where the moisture transfer process can occur as consistently as possible in order to preserve the salami.
Moisture migration in a dry dry-cured sausage is a good example of the application of water activity. The driving force between the internal and external water vapor
produces a water flow which is known as osmotic dehydration. For completeness purpose a brief discussion of water activity is included. This measurement is essential
for commercial processors as well as for research purposes. While important for a commercial production facility it is beyond the scope of the hobby salami maker due
to the high cost of accurate instrumentation which produces reproducible results.
The water activity of dry-cured meats is a very important aspect of their preservation. The major application of water activity measurement concerns the control of microbial growth. While the
mathematical expression is simply stated, it's experimental measurement is not! Water activity (Aw) is the ratio of the water vapor pressure (WVP) in the salami to the water vapor pressure of
pure water.
Aw = WVP product /WVP pure water
Most pathogenic bacteria in food can be stopped by water activity of around Aw 0.90. The growth of microorganisms stops at this level simply because there is insufficient free water available to
to them to carry on their vital chemical reactions.
During this time, the casing of the salami will mold. This is natural and it imparts complexity to the flavor of the salami. If this is objectionable to you, rub the salami (when completely mature)
with a cloth to partially remove the mold and dust it with rice flour.

A word about “salami mold: Old world style salami are generally covered with a fine white mold. This is considered extremely desirable
characteristic in both European and San Francisco style dry-cured products. See Salami War. There are two major groups of micro-
organisms that contribute to this bloom: Yeasts and Molds. The very first organisms to appear after fermentation are single celled yeasts.
They form a slightly "sticky" film over the surface of the casing. The most common found on Italian-style salami is several species of
Debaryomyces hansenii, A few days after the growth of yeast, assuming the temperature and humidity of the recipe is adhered to, the
appearance of a fine white mold begins to grow, supplanting the yeast cells. This mold will grow and mature over the coarse of the aging
period. Is is edible...I can only say that if grown on natural casings, I've eaten it with absolutely no ill effects. Its up to you to decide! Fungal
species of the genus Penicillium are a frequently used as commercial starter cultures for mold ripened foods, especially cheeses. Penicillium
roqueforti, for example, is used in cheese to develop characteristic blue veins such as in Roquefort Blue, Danish Blue, Gorgonzola, Stilton and
other blue style cheeses. It is common practice to use mold starters for salami-type products, especially in Europe….after stuffing, the salami
casings are sprayed or dipped in the mold culture before they are sent off for fermentation. Three species of these fungi, P. notatum,
Penicillium nalgiovense and Penicillium chrysogenum have been isolated from both European and U.S. dry-cured salami. These molds help in
flavor development by decomposing excess lactic acid and inhibiting the growth of other undesirable molds. P. notatum was the first species of
fungus that is used to commercially produce the antibiotic penicillin. From the physiologic, as well as the genetic, point of view Penicillium
notatum seems to be related very closely to Penicillium chrysogenum and Penicillium nalgiovense since these also both producers of the a-
lactam antibiotic penicillin; all three contain the same gene sequence necessary for biosynthesis of penicillin. Starter cultures of these
organisms are now available in small quantities here in the U.S. You can purchase them from Butcher-Packer Company. See Resources page
for the link. The one I use is shown at the right.
Note: Hansen has changed M-EK-4 designation to:
Mold - 600 Bactoferm (TM) Sausage Mould

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