EM picante sauce w/ gray-green mold layer on top

[Guest guest]

A week ago I mixed 2 capfuls of EM concentrate into 12 ounces of

storebought all-natural picante sauce. I capped the jar with a canning

lid, not tightening down the ring, and placed it in my oven which

stays at about 80F. The jar did not get shaken while I was away for

the week.

After getting back home I looked and saw a solid layer of short fuzzy

gray-green mold on the top of the picante sauce. Could this be the

actinomycete (ray fungi bacteria) that is part of the EM or just a yucky

mold that ruined my chunky picante sauce?

It was covered with a lid that could let excess CO2 out, but not let

air in. Are tomatos prone to mold? Did I ferment too long? Would

it have worked better if I had used Activated EM instead?

Darrell