Neurospora intermedia culture
Neurospora intermedia is the orange-red mould that ferments the okara of red oncom, an Indonesian soy-pulp cake, and the culture used to start it.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All cultures103
Koji and amylolytic starters33
Yeasts19
Dairy starter cultures15
Ripening moulds and yeasts11
Meat starter cultures8
SCOBYs and grain cultures6
Back-slopped and retained starters5
Leavens and sourdough starters3
Lactic cultures2Legume mould starters1
Koji and amylolytic starters33Yeasts19Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Ripening moulds and yeasts
Geotrichum candidum
Geotrichum candidum is the yeast-like fungus that forms the pale, velvety coat on many soft-ripened cheeses and lowers the rind's acidity so that other ripening microbes can grow.
Penicillium camemberti
Penicillium camemberti is the white mould of Camembert and Brie, a domesticated fungus whose white, fluffy coat ripens soft cheese from the outside in.
Penicillium nalgiovense
Penicillium nalgiovense is a mould sold as a selected starter culture for ripened foods, most often dry sausage, and tested in laboratory and cheese starter studies.
Surface mould cultures for dry sausage
Selected mould cultures, often Penicillium, are applied to the casing of some dry-fermented sausages to grow a white surface cover. A white surface alone does not identify the organism or show safety.
Geotrichum candidum C70 culture
A named fungal ripening culture in the cream-enriched Brie method. Geotrichum participates in the changing chemistry and community of the cheese surface.
Penicillium candidum culture
A selected fungal culture for white, bloomy cheese rinds. Its growth and enzymes help change the acidity, texture and aroma of soft-ripened cheese.
Penicillium roqueforti blue mold
A selected fungal culture for blue cheese. Growth in air spaces and enzymes acting on casein and fat help develop the marbled paste and characteristic aroma.
Bactoferm MOLD-800 surface culture
MOLD-800 is a freeze-dried blend of two Penicillium species applied to the outside of dry sausage to establish a pale surface bloom.
Cheese rind molds and surface cultures
Selected molds and other surface organisms create characteristic ripening patterns in some cheeses. Identified commercial cultures are not interchangeable with unknown environmental mold.
Mold 600
Mold 600 is a freeze-dried Penicillium nalgiovense culture applied to dry sausage casings, where it develops a pale surface bloom and mushroom-like aroma.