Frequently Asked Questions
Bacteria, part of a microscope group called “microbes”, are primarily our friends, with only 8% causing harm according to a superb article, The Matrix – Life’s Supporting Systems
Fermented foods – yogurt, cheese, miso, soy sauce, bread, wine, beer, and vegetables – all need lactic acid bacteria for flavor, as well as survival! While most people are familiar with Lactobacillus acidophilus – common to yogurt, its name printed on just about every commercial yogurt container – acidophilus is only one of many lactobacillus species.
In 2007, the American Society for Microbiology announced, that in addition to the well-known lactobacillus species populating traditional sauerkraut – Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis – new species have been discovered:
“Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found.” DNA Fingerprints of Lactic Acid Bacteria in Sauerkraut
We’re a homeschooling family and have enjoyed studying the science of traditional lacto-fermented foods in our kitchen “lab”!
Did you know...
Traditional fermented soy sauce is made from a mixture of soy beans and rice, fermented by a variety of bacteria and fungi. These include: Lactobacillus delbrueckii, Aspergillus oryzae, Aspergillus soyae, and Saccharomyces rouxii.
—Use ONLY Traditionally Fermented Soy Sauce
I am so pleased with your products. My fermentation has improved so much. No more disappointment that it turns moldy or spoilt.
—Luciana - Singapore