Yeasts and Bacteria Go Together:-))

[Guest guest]

Great Link Rusty:-)) Thank you! Lots of interesting information about

Zymurgy at this site!

Rusty wrote:

~Aside for Bev:

Zymurgy and more at:

http://www.wildfermentation.com/fermfoodlinks.htm

http://www.wildfermentation.com/troubleshootingqa

htm#QDoIneedtoboilwatertomakeabrine

>>>snip Like a sourdough starter and anywhere yeast is not kept in isolation

yeast coexists with lactobacilli. So it does not surprise me that your

sodas would have a lactic acidity as well as a small amount of alcohol. Many

organisms can and generally do coexist, and changing conditions determine

which ones dominate.

Questioner replies: Thanks to your comment that yeast is always accompanied

by lactobacilli in nature, I have figured out the puzzle! The puzzle is why

the same ginger-based culture makes alcohol in brewing sake and chang, but

lactic acid in brewing soda.

The answer is that in making these rice-based alcoholic beverages, first the

Apergillus from ginger converts starches into glucose, and then the yeasts

turn glucose into alcohol. However, the medium I use has mostly sucrose, not

glucose. Probably these particular yeast strains don't do so well with

sucrose, but the bacteria love it, and soon they produce lactic acid which

inhibits the yeast even more. I think this is the correct explanation,

because when I use a high-fructose medium such as apple cider or grape juice

I do tend to get more alcohol.

http://www.wildfermentation.com/troubleshootingqa

htm#QDoIneedtoboilwatertomakeabrine

Peace, Love and Harmony,

Bev