Moulds spontaneously appear on surface of nonsmoked fermented sausages, which are originating from the house flora. The contaminating moulds are often coloured, e.g. yellow, green or black, and thus do not provide the desired whitish to cream coloured uniform appearance. Furthermore these moulds may affect negatively the flavour of the product. Thus, mould cultures are recommended to be applied to control the surface appearance and favour development of mould-ripened meat product and to avoid the risk of growing of toxinogenic contaminating mould strains.