Lactobacilli question

[h.h.]

Only zigzags...
I do have a meter. Why?

 

[mad librettist]

well when brewing EM you use pH to monitor the LAB activity as an indicator of readiness.

I get it down to 3.5 or less.

 

[jaykush]

Jay,
Do me a favor and try it. I would like an opinion of someone with more expertise to give an opinion. Reading up, it sounds like the lauric acid(hope I finally got that right) actually inhibits the LB though I felt I was getting the same positive benefits from the final product.

i dont know if i can bring myself to use coconut milk for this lol, it taste so much better as some thai curry. also i get the raw milk for free from a neighbors cow so that's why i use it.

 

[MaynardG_Krebs]

I was just thinking.. why go to all that bother of making something that may or may not be what you're trying to make when you can buy it in a pure culture form. Both wYeast and White Labs vend pure Lacto cultures.

mgk

 

[mad librettist]

why bother growing weed when you can buy it?

 

[MaynardG_Krebs]

why bother growing weed when you can buy it?

But when you're growing weed, you know what you're growing.. by mixing a bunch of stuff up and hoping you're making lacto bacilli is a crap shoot. The only way you'd know what you've made is to have it checked by a microbiologist. It's just the brewer in me. If I were to makeshift yeast when I brewed, nobody would want to drink my beer including myself as only an occasional batch would get 'yeast' and the rest of them would get some kind of 'hodgepodge' of microorganisms.

mgk

 

[mad librettist]

you mean like yogurt? or sourdough? or a kind of pickle I used to make called nuka zuke (in a medium inoculated with the bacteria living on my hands)? Kimchi, salame, choucroute? Cheese? Really this is not that hard, and it's an established practice shown to be safe for thousands of years of human gastronomy.

look out, things may get contaminated by B. subtilis. Then you could wind up with natto. You kombucha is full of lactobacilli, but also yeast. Thus the alcohol about .5%. But kombucha will put you right after a rough night.

there is no need to be scared of nature. much of it is tasty.

 

[MaynardG_Krebs]

you mean like yogurt? or sourdough? or a kind of pickle I used to make called nuka zuke (in a medium inoculated with the bacteria living on my hands)? Kimchi, salame, choucroute? Cheese? Really this is not that hard, and it's an established practice shown to be safe for thousands of years of human gastronomy.

look out, things may get contaminated by B. subtilis. Then you could wind up with natto.

there is no need to be scared of nature.

Okie Dokie.. I was just trying to introduce another line of thought, but you obviously know way more about it than I do.. I stand corrected.

mgk

 

[mad librettist]

hey I think it's cool you explored that avenue. it's what a thinking person does.

 

[h.h.]

I was just thinking.. why go to all that bother of making something that may or may not be what you're trying to make when you can buy it in a pure culture form. Both wYeast and White Labs vend pure Lacto cultures.

mgk

I often go hiking and end up in a different destination then I started with. I'm a voodoo gardener, but it works. I'm trying to find out why. Anybody can just go to the store. Besides we would not have had this pleasant conversation otherwise.
Besides I did end up with LB. Perhaps not the same concentration, but the properties were the same. Anything I might have lost in process was compensated in other ways from the other benefits of the cc milk.

 

[Sky Mask Blues]

I often go hiking and end up in a different destination then I started with. I'm a voodoo gardener, but it works. I'm trying to find out why. Anybody can just go to the store. Besides we would not have had this pleasant conversation otherwise.
Besides I did end up with LB. Perhaps not the same concentration, but the properties were the same. Anything I might have lost in process was compensated in other ways from the other benefits of the cc milk.

Can you elaborate on the voodoo gardening plz? are you speaking of the product voodoo, or are you talking like Marie Laveau Voodoo?

 

[ziggestardust]

I drink lactobacillus serum, it's good for your digestion so it is totally safe!

 

[canna woop!]

i probably don't understand lactobacillus enough, but i just mixed a batch up,

-1.5 quarts lundbergs rice wash
-1 gallon oregon whole milk

they coagulated without visible molds in 2-3 days, and were strained off

then i added 1 part "lactobacillus" and 2 parts water, 9 small radishes, 11 asparagus heads, and a pealed kiwi

finely chopped

 

[BugJar]

Okie Dokie.. I was just trying to introduce another line of thought, but you obviously know way more about it than I do.. I stand corrected.

mgk

don't doubt yourself you are aware of pure L cultures that is more than 99% of icmagers can say

I just use bokashi these days as it has a very very diverse collection of microbes in it

 

[BugJar]

you mean like yogurt? or sourdough? or a kind of pickle I used to make called nuka zuke (in a medium inoculated with the bacteria living on my hands)?

there is no need to be scared of nature. much of it is tasty.

most vegetables have absorbed bacillus by osmosis so your innoculation may not have come from your hands


I am also a rabid baker/cheese maker/ brewer/ lactofermenter.

those bugs are some of my all time favorites fo shoooooo

 

[Dkgrower]

Hey Zando - dont worrie if u follow the recipe u will end up with heterofermentative lacto acid bacteria culture - using milk favors LAB over other bacteria and with time they will dominate the culture.

Use your nose sour smell- pH pen, around pH 4.4 they stop living and stay dormant), the gas production as an sign of a healthy LAB poplulation.

Rember there is a reason LAB are used so much in the food industry - dont screw ya head off use commen sence and educate ya self =)

On the other issue on what LAB live off, they love sugars and will eat that first but can break down proteins and fats to - they also love B-vitamins & aminoacids

1 good thing about isolated LAB cultures is that u can work with homofermative LAB's that dont produce CO2.

Also regarding a recipe not using milk 1 could use those fermented bamboo shots - they contain over 300 different labs and they juice from the can combined with some carbon source (molasses) could be a vegan route...

Bom shiva