I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, ...
Recipes for spontaneous (wild) ginger ale sometimes refer to the starter as the "ginger bug". What is the ginger bug? Is it just an ordinary lactobacillus; is it a type of yeast? Is it something that ...
I have a Berliner Weisse going, the yeast out-paced the lacto (WLP 630). fermentation happened quick (1.030 O.G.) maybe a day. Due to a busy schedule and lazyness it sat on the yeast for 6 weeks, and ...