This document discusses molds used as starter cultures in foods and their properties. It provides information on the structure and growth conditions of molds. Major molds used in food production include Penicillium camemberti and P. roqueforti for cheesemaking, and P. nalgiovense for fermented meat sausages. Aspergillus oryzae and A. niger are also used for producing enzymes in foods. Molds are useful in the food industry due to their lytic enzymes and ability to produce flavors and textures in fermented products like cheese and cured meats.