Re: [CH] Fermented Mash Sauce Questions

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Hi C-H's,

Thank you for your interesting reply Kristofer. You wrote:

"Actually... from a general lactic acid bacteria point of view, 2-3%
is optimum, at least for L Plantarum. Higher concentrations will
select other microorganisms."

I think you have it right there. My source specifically stated that salt
tolerant yeasts were the desired flora and that it was a very slow process.

"Staphylococcus can tolerate up to 10% salt brine,"

This also supports the idea that bacteria are not the desired conversion
path (in the high salt environments that I'm talking about)  but it leaves
some questions. Can any yeast really survive against such phenomenal
osmotic pressure gradients? Can acetobacter take over to complete the
oxidation?

I am at the limit of my knowledge!

                     Regards,               Cameron.

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