I'm new here so forgive me if this is off-topic.

I am in search of some kind of basic microbiological explanation for the
odor-results of a fermentation experiment I conducted some time ago.

First, I made fresh vegetable juice in a blender (ingredients proprietary).
The consistency was thick. I took it and divided it three ways. Batch one I
fermented in a typical anaerobic fashion (like wine with an air lock). Batch
two I fermented in an open container. Batch three I fermented in an open
container with constant stirring. Batches one and two results were no
surprises: 1 fermented well with good-smelling lactic-acid bacteria
qualities; 2 spoiled with foul-smelling putrefying bacteria. The surprise
was batch three: it also fermented well with mild-smelling lactic-acid
bacteria. But how?

I thought lactic-acid bacteria were anaerobes? How then is result number
three possible?

Is anyone here knowledgeable in this field? If not, please direct me to a
possible source for answers, where I might get more information
(biomechanics and safety) on aerated/agitated food fermentations.

Thanks.

-Mark


******************************
The active misidentification of evil
is the worst kind of evil.
-MRN