MOLDS AS PROTECTIVE CULTURES FOR RAW DRY SAUSAGES - A RESEARCH NOTE (VOL 57, PG 928, 1994)

Mold strains T-11 and T-19 belonging to Penicillium camemberti and N-1 of Penicilium 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 T-11, T-19 and N-1 mold strains also improved the organoleptic qualities of the sausages.