Re: [CH] Fermented Mash Sauce Questions
Mark Ellis (mellis@gribbles.com.au)
Thu, 7 Jan 1999 07:12:46 +1100
There is a couple of interesting questions thrown up regarding what can live
in 20% saline solution. I will zip up to microbiology first thing and give
them all a crash quiz and report back!
As an aside, whenever I have been seeing the same white mold on the top of
the mash, I simply sprinkled about a cup of cider vinegar on it all and
within 2-3 days all traces of mold is gone. This happened regularly for the
first3-4 months, but have not seen it since (7 months now). Don't really
know what the vinegar did except raise acidity, but I knew it couldn't
hurt!!
Regards
Mark Ellis
-----Original Message-----
From: Cameron Begg <begg.4@osu.edu>
To: kristofer@blennow.se <kristofer@blennow.se>;
chile-heads@GlobalGarden.com <chile-heads@GlobalGarden.com>
Cc: mellis@gribbles.com.au <mellis@gribbles.com.au>
Date: Thursday, 7 January 1999 1:41
Subject: Re: [CH] Fermented Mash Sauce Questions
|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.