Frequently Asked Questions
Lactic acid bacteria (LAB) convert energy from food sugars and starches, during fermentation, into lactic-acid. In turn, lactic acid lowers the pH of the brine, increasing acidity.
Lactic acid is a natural preservative, maintaining the color, flavor, texture and nutritional values of fermented foods, as well as, neutralizing invading microorganisms. Lactic acid also gives fermented foods a “tangy” and “sour” flavor.
Lactic-acid bacteria fermentation is best made with a “small batch” artisan approach used by thousands of generations of people to preserve the summer’s harvest.
Industrialized food was unable to replicate the lactic-acid fermentation on a large factory-production scale. Instead, they turned to distilled acetic acid (vinegar), creating dead-nutrient products in place of living-nutrition:
“Consumption of live lactic-acid bacteria (LAB) included in lactic-acid fermented foods has been a regular part of the food intake of humans for a long time. Archaeological evidence indicates that mankind has used this technique since prehistoric times. Lactic acid fermentation is the simplest and often the safest way of preserving food, and before the Industrial Revolution, lactic acid fermentation was applied just as much in Europe as it still is in Africa.
“It could well be said that the human gastrointestinal (GI) tract evolved to adapt to a more or less daily supply of live LAB. This supply ceased in industrialized countries, even to immunologically dependent ones. The Handbook of Functional Fermented Foods, p. 336
Lactic-acid bacteria should be a vital part of the daily diet.
Efficient Production of L-(+)-Lactic Acid from Raw Starch –
Streptococcus bovis 148 was found to produce L-(+)-lactic acid directly from soluble and raw starch substrates at pH 6.0.
Did you know...
A variety of brine pickled cucumber products are made around the world. Oi sobagi and oiji are made in Korea. In Egypt cucumbers are pickled by soaking in brine to produce torshi khiar.
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