Hi, Is there any source for information on the subject? I would be interested in basic things, such as what's likely to be found in homemade sauerkraut. ...
Hey Mark and Heidi and thanks for the link Alex!, Seeing that the media necessary for the culturing of BT is comprised of mainly ground beef. I am assuming...
If I remember some of the info, BT's role is more than just that. Just because meat is a preferred culture medium would not necessarily mean that's its only...
... What little I've read says B.thetaiotaomicron eats carbs that are indigestible by humans. Perhaps the ground beef growing medium is one of those...
Darrell The fauna and flora of the gut don't have as much benifit to humans as they do in ruminats, some rodents, birs and hourses that have in the case of...
Just because an antibiotic kills bacteria it does not make them pathogenic. Antibiotics are equal opportunity killers that kill suitable bacteria good and bad...
... I was just saying that B. thetaiotaomicron can protect its nearby buddies from penicillin, I presume, whether they are beneficial or not. This protective...
Hi Group, We created a search tool for message archives that some of you might find useful. The tool is called Onibasu: http://onibasu.dyndns.org We're still...
There is a discussion on another list about whether yeast make less or more alcohol under anaerobic conditions in kefir and kombucha. Which condition causes...
... AFAIK yeast always produces alcohol and CO2 ... the bacteria are what produce acids. If you kill off the bacteria (as you do in homebrewing beer) you get ...
Hi Darrell, Normally it is an anerobic environment that prompts certain yeasts to produce alcohol. But I think lactic acid producing bacteria function ...
... more alcohol under anaerobic conditions in kefir and kombucha. Which condition causes yeast to switch to making organic acids and carbon dioxide rather...
... want less alcohol, you need to suppress the yeast. I'm not sure what conditions are more encouraging to yeast than to bacteria ... Heidi Jean<< ~~~Well,...
... responsible for anything besides just the formation of the scoby or what exactly it uses for food?. Beau<< ~~~I'm not well versed in this stuff at all, but...
Yes sugar is the food, but it gets converted along the way by the yeast, so what do the "scoby producing" bacteria feed on? Glucose from the broken down...
Carol, Kombucha does not really get "alcoholic" enough that even the most sensitive individual could notice... but it might get heady and yeasty tasting. Your...
... yeast, so what do the "scoby producing" bacteria feed on? Glucose from the broken down sucrose? Does this question make sense? Beau<< ~~~Well, maybe I'm...
... Kombucha does not really get "alcoholic" enough that even the most sensitive individual could notice... but it might get heady and yeasty tasting. Your...
... lots of carbonation and very little alcohol. Darrell<< ~~~Of course - you are correct. I remember, I used to make root beer years ago and it was very...
Hi...check the link & quote out (below) . http://www.kefir.biz/ferm.htm "Depending on the fermentation process, fermentation temperature, time and type of...
Heidi Jean The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt. -Bertrand GREAT QUOTE!!! [Non-text portions of...
... I save the "dregs" in my kefir beer (yellow stuff at the bottom) which has higher yeast content, and it makes a more fizzy, alcoholic brew. Sally Fallon...
Hi all, I may post this on several groups, so I apologize for any of you reading this in several places. I just bought a box of kiwi through an employee fruit...
... Hi Deanna, I made beet kvass according to the recipe in NT, but I chopped the beets quite fine. It did not work well; it tasted like dirt. I haven't ...
... my question is what happens to the sugars in the lacto fermented fruit juices? Rhonda<< ~~~I would imagine it's similar to kombucha in how the sugar is...
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