Re: [CH] Fermented Mash Sauce Questions

Cameron Begg (begg.4@osu.edu)
Mon, 11 Jan 1999 13:15:04 -0600 

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Hi C-H's,

I'm out of my depth, but here are some supposed facts:

1 Lactic or acetic concentrations don't affect growth of lactobacilli very
much Eventually, the lactobacilli flora may change, with more acid tolerant
lactobacilli (e.g. L. pontis) prevailing.

2 Yeasts are different: they don't mind the pH at all, but are strongly
inhibited by acetic acid, and to a much lesser extent by lactic acid.
Increasing salt concentrations inhibit growth of lactobacilli, but yeasts
tolerate more salt.

3 Debaryomyces hansenii is a marine yeast with an extreme tolerance to high
salt concentrations. It is also a food spoilage yeast, mainly on salted
fish.

This would suggest that in high salt concentration pepper mash
fermentations either the acid produced is not acetic, or that there is a
2-stage fermentation with bacteria taking over when the yeasts quit?
                     Regards,               Cameron.
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<fontfamily><param>Times</param>Hi C-H's,


I'm out of my depth, but here are some supposed facts:


1 Lactic or acetic concentrations don't affect growth of lactobacilli
very much Eventually, the lactobacilli flora may change, with more acid
tolerant lactobacilli (e.g. L. pontis) prevailing.


2 Yeasts are different: they don't mind the pH at all, but are strongly
inhibited by acetic acid, and to a much lesser extent by lactic acid.
Increasing salt concentrations inhibit growth of lactobacilli, but
yeasts tolerate more salt.


3 Debaryomyces hansenii is a marine yeast with an extreme tolerance to
high salt concentrations. It is also a food spoilage yeast, mainly on
salted fish.


This would suggest that in high salt concentration pepper mash
fermentations either the acid produced is not acetic, or that there is
a 2-stage fermentation with bacteria taking over when the yeasts quit?
</fontfamily>

                     Regards,               Cameron.

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