Welcome to Science Facts Sundays.
This is part of the notes I took about fermentation from Fermented Fruits and Vegetables. A Global Perspective. (Chapter 2). It was one of the sources I used when writing The Science Behind Sauerkraut Fermentation a couple of months ago (my ebook version is here).
You may find this geeky - so be forewarned! If fermentation doesn't appeal to you, check back in a few weeks and I'll have moved on to something else that you may be interested in.
This week we learn the difference between aerobic and anaerobic bacteria, what facultative anaerobes and microaerophilic organisms are, why you want to "suffocate" your ferment, the optimum temps LABs need, how refrigerating your ferment could ruin it, and the optimum pH you want to keep spoilage at bay... Continue reading
Welcome to Science Facts Sundays.
This is part of the notes I took about fermentation from Fermented Fruits and Vegetables. A Global Perspective. (Chapter 2). It was one of the sources I used when writing The Science Behind Sauerkraut Fermentation a couple of months ago (my ebook version is here).
You may find this geeky - so be forewarned! If fermentation doesn't appeal to you, check back in a few weeks and I'll have moved on to something else that you may be interested in.
This week we learn the difference between aerobic and anaerobic bacteria, what facultative anaerobes and microaerophilic organisms are, why you want to "suffocate" your ferment, the optimum temps LABs need, how refrigerating your ferment could ruin it, and the optimum pH you want to keep spoilage at bay... Continue reading
