Yeast products with/without oxygen

[Guest guest]

Hi...check the link & quote out (below) .

http://www.kefir.biz/ferm.htm

" Depending on the fermentation process, fermentation temperature, time and type

of culture used, the alcohol content of Kefir will vary from 0.06 % (Marshall

1984), up to a maximum of 3% alcohol. The average alcohol content in home

brewing is around 0.5% with a loose lid and 1% in an airtight jar. Shaking the

fermentation container during the fermentation time also results in higher

alcohol content "

Date: Fri, 3 Dec 2004 19:21:41 -0600

From: " Darrell " <lazlo75501@...>

Subject: Yeast products with/without oxygen

There is a discussion on another list about whether yeast make less or

more alcohol under anaerobic conditions in kefir and kombucha. Which

condition causes yeast to switch to making organic acids and carbon

dioxide rather than excess alcohol?

Darrell