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+31 (0)6-81255054 | info@startercultures.eu
+31 (0)6-81255054 | info@startercultures.eu

Molds such as Bactoferm 600 that you need when making dry cured sausages such as chorizo, fuet, salami, pepperoni.

  • The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie.
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  • Base koji for shoyu

    14,99
    This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for.
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