Sauerkraut-making requires the bacteria Leuconostoc mesenteroides and Lactobacillus brevis to ferment sugars that provide a variety of such organic products as lactic acid, acetic acid, ethanol, and mannitol. These bacteria are known as ‘heterofermentative’ bacteria. Later a ‘homofermentative’ bacteria, Lactobacillus plantarum takes over, producing only lactic acid.
Did you know...
1989 – Roy Fuller credited with suggesting a definition for “probiotics”, still in use today: “A live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance”
We are really thankful for your creating and selling such a fine product, its the easiest and most foolproof fermenting product out there!
—John R - Marquette, Michigan