Re: [CH] Fermented Mash Sauce Questions
Mark Ellis (mellis@gribbles.com.au)
Tue, 12 Jan 1999 07:47:36 +1100
OK,
I have just heard back from our head of Microbiology here. Basically he says
that we are really wasting our time in trying to dissect our "bugs". Because
of the nature of microbes etc , they are all impacted by environmental
conditions. For instance in Australia we would have a certain mix of bugs,
whilst say in Seattle there would be a different mix, as there would again
in Virginia, or England etc etc. Not to mention different strains of the
same species.
He said the important thing to consider is that as long as they weren't heat
treated or washed heavily with any chemical, you would gain a great number
of naturally occurring yeast of differing species that reside on the skin,
like is seen with grapes.
He also said that we only really need to worry about listeria which
apparently can adapt to almost any environment.
also
of the yeasts, we would almost certainly be dealing with varieties of
Candida and perhaps even obscure strains of sacchoromyces(sp).
All in all, basically he said we need to all run different mashing protocols
and ferment out to the level that we seek, then take a sample to you local
path lab for analysis to see what bacteria/mold/yeast exist happily in that
instance.
Of all the millions of "bugs" in this world we can't possibly always know
what we are dealing with, so always get a sample checked out (probably more
out of interest than safety).
Oh, he also said we would be better off doing a lactic acid ferment as far
as fermentation efficiency goes?
The end
Mark Ellis
Melbourne, Australia