Five molds strains belonging to the Penicillium genera, isolated from the s
urface of thirty Spanish hams were tested for flavor production on a meat s
ubstratum with a similar composition to the Spanish ham surface. All the sa
mples were held at different temperatures (3, 8 and 12C) and relative humid
ities (75%, 85% and 95%) and evaluated by an eight member panel. Samples in
oculated with P. aurantiogriseum and P. camemberti strains gave the highest
flavor quality values; however, these values decreased when the incubation
temperature was increased. According to this study the P, aurantiogriseum
and P. camemberti isolated strains can serve as a base for the production o
f starters that may be used on Spanish traditional meat products.