Frequently Asked Questions
Homofermentative lactobacilli occur in the 3rd stage of lacto-fermentation, producing the all-important lactic acid which is crucial, preserving lacto-fermented foods, and keeping them safe. Read more about homofermentative lactobacilli in the Microbial Step-by-Step article.
Transport and Metabolism of Lactose, Glucose, and Galactose in Homofermentative Lactobacilli – Pub Med
Did you know...
Sourdough bread requires the help of a yeast, Saccharomyces exiguus, along with lactobacilli, to provide its characteristic texture and flavor.
—Microbes Give Food Great Flavor!
I regret to inform you that I am completely out of Pickl-It pickled cucumbers.
A liter and a half would normally last two days, but I rationed them, making them last longer. And now they are gone...
Your book MUST feature the absolute miracle that Pickl-It pickles are. I
attribute them to exceptional positive changes not gotten from
any other fermentation system.
Must go. Checking myself in to a sanitorium for pickle-withdrawal.
—Patrick J, Indiana