#lacticacidbacteria — Public Fediverse posts

#KimchiRecipe ( #NapaCabbage #Kimchi)

by Sue

"Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in #PogiKimchi (whole cabbage kimchi) style.

This is the most popular variety and is very versatile! You can either eat it as is or use it in your cooking. It’s also a healthy and tasty food with many benefits. Let’s make it at home"

Learn more:
https://mykoreankitchen.com/kimchi-recipe/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria #FoodPreservation #FermentedCabbage #김치 #PreservingTheHarvest

Also from the same article (How to Ferment Vegetables at Home)... A nutritionist friend of mine who ferments a lot would just skim off the kahm yeast.

"Recognizing Success vs. Failure: Your Safety Checklist

The number one question beginners ask: 'How do I know if this is safe to eat?'

Signs of successful fermentation

- Pleasant sour, pickle-y aroma (not rotting)
- Slightly cloudy brine (totally normal)
- Small bubbles rising when you tap the jar
- Tangy, salty flavor that’s enjoyable to eat
- Vegetables are softer than raw but still have a pleasant crunch
- Temperature during fermentation stayed between 60-75°F

Red flags—when to discard

- Fuzzy mold (green, blue, black, or pink) growing on or in the vegetables
- Slimy texture throughout the ferment
- Rotten, putrid, or unpleasantly foul smell (different from the normal fermentation funk)
- Vegetables were exposed to air for extended periods
- You used iodized salt or chlorinated water
- Temperature exceeded 80°F for multiple days

The gray area—kahm yeast

Sometimes a thin white film forms on the surface. This is kahm yeast, which is harmless but can affect flavor.

Simply skim it off with a clean spoon and ensure vegetables stay submerged. If it keeps returning, try increasing salt slightly or fermenting at a cooler temperature.

Trust your instincts

If something seems seriously wrong—putrid smell, extensive mold, unexplainable sliminess—throw it out. A head of cabbage costs $2. It’s not worth the risk.

That said, fermentation is remarkably safe when done correctly. The salty, acidic environment prevents dangerous bacteria from surviving."

Source:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest #FoodSafety

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)

January 9, 2026

Excerpt: "Your First Ferment: Simple #Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

1 medium green or red cabbage (about 2 pounds)
1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Cutting the cabbage

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

massage the cabbage

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

How to Ferment Vegetables at Home (Simple, Safe, and Incredibly Cheap)
January 9, 202

Excerpt: Simple Sauerkraut

Your First Ferment: Simple Sauerkraut (A Real Recipe to Start)

Before diving into theory, let’s get you one successful batch under your belt. Sauerkraut is the perfect starting point—forgiving, inexpensive, and utterly delicious.

What you need

- 1 medium green or red cabbage (about 2 pounds)
- 1 tablespoon fine sea salt or kosher salt
1 quart-sized mason jar
- Optional: 1 teaspoon caraway seeds, a few juniper berries, or a bay leaf for flavor

The process

Remove any wilted outer cabbage leaves. Reserve one large, clean leaf for later. Quarter the cabbage, cut out the core, and slice very thinly (the thinner the better for even fermentation). Place shredded cabbage in a large bowl and sprinkle with salt.

Now comes the therapeutic part: massage the cabbage with clean hands for 5-10 minutes. You’ll feel it soften and see liquid pool at the bottom of the bowl. This is exactly what you want—the cabbage is creating its own brine.

Pack the cabbage tightly into your jar, pressing down firmly with your fist or a wooden spoon to eliminate air pockets. Pour any remaining liquid from the bowl over the cabbage.

The brine should rise above the cabbage by at least an inch. If it doesn’t quite cover everything, make a quick 2% brine (dissolve 1 teaspoon salt in 1 cup water) and top it off.

Here’s the crucial part: take that reserved cabbage leaf, fold it to fit the jar’s diameter, and tuck it on top of the shredded cabbage. This acts as a barrier to keep everything submerged.

If you have a small glass jar or fermentation weight, place it on top of the leaf to hold everything down.

Cover with a lid—either loosely screwed on or with an airlock lid if you have one. Place the jar on a small plate (to catch any overflow) and set it on your counter away from direct sunlight.

What happens next

Within 24-48 hours, you’ll see tiny bubbles forming—this is fermentation in action. If using a regular lid, open it once daily to release built-up carbon dioxide (this is called “burping”). Check that the cabbage stays submerged; if pieces are floating, just push them back down.

After 3 days, start tasting. Use a clean fork to fish out a piece. If it tastes pleasantly tangy and pickle-y, it’s ready. If it’s just salty without sourness, give it another day or two. Most people find 5-7 days ideal for their first batch.

Once it reaches a flavor you love, remove the weight and leaf, seal with a regular lid, and move to the refrigerator. It will keep for months and continue developing flavor (more slowly) in cold storage.

You just fermented vegetables. Everything else in this guide builds on what you just learned."

Learn more:
https://harvestsavvy.com/how-to-ferment-vegetables/

#SolarPunkSunday #CabbageRecipes
#Fermentation #LacticAcidBacteria
#FoodPreservation #PreservingTheHarvest

How to Make #Sauerkraut ( #LactoFermented #Cabbage )

By Luay Ghafari
Updated May 08, 2024

This 3-ingredient Homemade Sauerkraut Recipe (Lacto fermented cabbage) is a jumping-off point into the wonderful world of fermentation. It’s easy to prepare and incredibly rewarding.

"A Note on Lacto-Fermentation

Fermentation (more precisely lacto-fermentation) involves submerging vegetables and/or fruits in a brine solution (salt and water) or salting them to release water. Rather than killing bacteria (like pickling does), this process takes a different approach. When done correctly, fermentation kills or suppresses the bad bacteria while giving the beneficial bacteria a chance to thrive.

This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.

If you’ve ever tasted #kimchee or fermented hot sauce, you’ll notice they have an acidity that is different from a traditional vinegar pickle. They taste tangy, not pickled. They may even tingle on your tongue. This fizziness is from the carbon dioxide that is generated in the fermentation process.

If this is your first time fermenting, I suggest you read my comprehensive post on lacto-fermentation and lactic acid bacteria [link at bottom of post]. It’ll give you all the basics you need to confidently ferment all the vegetables!"

Read more:
https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/

Link to #LactoFermentation post:
https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/

#SolarPunkSunday #CabbageRecipes #Fermentation #LacticAcidBacteria #FoodPreservation #PreservingTheHarvest

So, along the same lines, I wondered if #LacticAcidBacteria would attract fruitflies... And the answer is, "yes"!

@violetmadder @Quasit

https://www.lifescience.net/entries/454134/mechanisms-of-lactic-acid-gustatory-attraction-in-/

@BrambleBearSnoring FYI, EM-1 #Innoculant is made from #LacticAcidBacteria and some other stuff...

#BokashiComposting

So, I learned a lot this #SolarPunkSunday! #BokashiComposting , #LacticAcidBacteria uses, new breakthroughs with #Sandbatteries, #Piezoelectrics, and #Renewables! And all the sharing of tips and tricks and events! I hope folks join us next weekend! Share your #RepairCafes, #ToolLibraries, #CommunityBuilding, #Gardening pics, #SolarPunk stories and art, etc., etc. Together we can BUILD a better future!

#GiantLeap #BetterFuture #Earth4All #SharingEconomy

@BrambleBearSnoring Hey, I found the recipe! DIY #EcoEnzyme

"WHAT IS ECO ENZYME?

Eco enzyme is an alternative to #Bokashi zing or sprinkle, and is used to accelerate the fermentation process.

It is produced by fermenting organic kitchen waste, particularly fruit and vegetable scraps, with sugar (often brown sugar or molasses) and water. The fermentation process typically takes around three months, resulting in a dark brown liquid with a strong sweet and sour fermented scent, rich in beneficial microorganisms.

Eco enzyme can be used in many ways, including cleaning, fertilising plants, purifying water, unblocking household drains, and even as a natural pesticide. It works by breaking down waste, improving soil health, and enhancing microbial activity.

Make Your Own Eco Enzyme

1. Prepare an air-tight plastic container – avoid using glass or metal containers as they do not allow expansion caused by gas released during the fermentation process.

2. Prepare your ingredients:
• 10 parts water (fill up to 60% of container)
• 1 part sugar
• 3 parts fruit and/or vegetable scraps

3. Dilute sugar in water, then add your kitchen waste (fruit and vegetable scraps only, avoid using oily cooked food, fish or meat). For a fresh-smelling enzyme, add orange/lemon peel or pandan leaves. Leave some air space for fermentation and ensure the
container is air-tight.

4. Open the lid daily for the first month to release gases, and push the floating scraps downward occasionally. Place the container in a cool, dry and well-ventilated area, avoiding direct sunlight.

5. Let it ferment for at least three months before use.

6. After fermentation, filter the solution. You can reuse the leftover residue for the next production by adding fresh food scraps. Alternatively, bury it in the ground.

7. The leftover solution is now ready to use on your Bokashi. Use it in exactly the same way you would use a sprinkle – spray sparingly on top of the new food scraps you add, before squashing it down [which is how #LacticAcidBacteria is used as well]. It can also be diluted for use as a cleaner or fertiliser.

TIPS
• Do not use glass or metal containers that cannot expand.
• Only use fruit and vegetable scraps for making the enzyme.
• If the enzyme turns black, add the same amount of sugar to restart the fermentation process.
• Ignore any white, black, or brown layer that forms on top of the enzyme.
• If flies or worms appear in the container, leave them; the enzyme’s chemical reaction will dissolve them naturally.
• If you don’t have enough fruit and vegetable scraps initially, fill the container gradually. Let the eco enzyme ferment for three months from the last addition of scraps.
• The longer the fermentation, the better the enzyme.
• Harvested eco enzyme never expires and should not be stored in the refrigerator."

FMI [includes various applications and proportions to use]:
https://compostcollective.org.nz/wp-content/uploads/2410-DIY-Eco-Enzyme-Fact-Sheet-1.pdf

#SolarPunkSunday #BokashiComposting #Composting

@BrambleBearSnoring Very interesting. So, in a closed system, more stuff can be composted, and it sounds like #LacticAcidBacteria could be used as an innoculant (eco-enzyme), since LAB is made from beneficial microorganisms. I'll have to do more research! Unfortunately, the referring article about inoculant recipes is 404.

"The Sprinkle

The sprinkle is an inoculant, or compost starter, made from beneficial microorganisms, a bit like that used in yoghurt or sourdough making. It is natural, and contains sawdust and molasses. It also stops the compost from smelling, by fermenting it like a pickle."

From #yogurt to yield: Potential applications of #LacticAcidBacteria in plant production

by John R. Lamont, Olivia Wilkins, Margaret Bywater-Ekegärd, Donald L. Smith
Published August, 2017

Highlights
• Lactic acid bacteria (LAB) have been used for decades to improve plant growth.
• The plant - LAB relationship has yet to be fully characterized.
• LAB can serve as biofertilizers, biocontrols, biostimulants, and bioelicitors.

Abstract:
"Ferments containing lactic acid bacteria (LAB) have been used for decades in agricultural systems to improve soils, control disease and promote plant growth, however, the functional roles of LAB in the phytomicrobiome have yet to be discovered. An understanding of the symbiotic relationship between plants and LAB could be exploited to improve agricultural plant production.

"Scientific investigations to validate plant growth promoting properties of LAB are increasing in number and scope. LAB isolated from diverse sources have been shown to be effective biofertilizers, biocontrol agents, biostimulants. As biofertilizers, LAB can improve nutrient availability from compost and other organic material. In fermented food, LAB has served as an effective biocontrol agent; recently LAB have been shown to be effective in the control of a wide variety of fungal and bacterial phytopathogens. As biostimulants, LAB can directly promote plant growth or seed germination, as well as alleviating various abiotic stresses.

"In this review, we discuss the history and ecology of plants and LAB, appraise the available information on the use of LAB in improving plant production, and consider the limitations and potential new directions for the use of LAB in plant agriculture."

Source [includes intro, rest is behind a paywall]:
https://www.sciencedirect.com/science/article/abs/pii/S0038071716304151

#SolarPunkSunday #Biostimulants #Composting #PlantHealth #AncientTechnology #ModernTechnology #Biofertilizers #SoilEnhancement

I was researching #LacticAcidBacteria, and came across this article. It could be game changer for those of us who have issues digesting #SoyProducts!

These three plant bacteria turn #soy yogurt into a safer, creamier product while stripping out troublesome sugars

by Technical University of Denmark
edited by Lisa Lock, reviewed by Andrew Zinin

April 21, 2026

"Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing plant-based yogurt alternatives. The bacteria can inhibit potentially harmful bacteria and break down sugars that cause stomach discomfort.

"#PlantBased alternatives to yogurt are often made using bacterial cultures employed in yogurt production, even though plant-based raw materials differ markedly from milk. For example, there is no lactose in plants, and plant proteins are more difficult to break down than milk proteins.

"Researchers from DTU, in collaboration with colleagues at Chalmers University of Technology and the University of Cambridge, therefore investigated whether lactic acid bacteria isolated from vegetables and fermented foods, and often found in the intestines of humans and animals, might be better suited to the task.

"The research, which has been published in the Journal of Food Protection, showed that three plant-isolated enterococci (a type of lactic acid bacteria) were highly suitable for producing a soy-based yogurt alternative.

" 'The bacteria did more than simply ferment the soy drink. They were also able to suppress undesirable bacteria, break down unwanted sugars, and reduce phytic acid, that make it difficult for the body to absorb minerals such as iron, zinc, magnesium and calcium,' says postdoctoral researcher Belay Tilahun Tadesse of the DTU National Food Institute.

"Improved food safety and shelf life
In the experiments, the lactic acid bacteria grew efficiently in the soy drink and lowered the pH, making the product acidic and yogurt-like. The most promising candidates acidified rapidly, even without the addition of sugar.

"The bacteria were also able to ferment at a relatively high temperature, at which many undesirable microorganisms, including pathogenic ones, do not thrive. This could help to extend shelf life and improve food safety.

" 'We observed that three of the bacterial strains quickly took control of the fermentation in the soy drink. This is important because stable and effective acidification is one of the first requirements when developing a robust product,' says Belay Tilahun Tadesse.

"The three most promising bacterial strains showed a broad antimicrobial effect against pathogenic bacteria, including listeria and E. coli. This makes them particularly interesting, given the high priority placed on food safety.

"In addition, the bacterial strains tested were able to produce compounds that contribute to texture, making the yogurt creamier.

"Overall, the research findings show that the isolated enterococci have a stronger effect against undesirable microorganisms and a better acidification capacity than enterococci already on the market and approved for use in food and feed.

" 'We have shown that the lactic acid bacteria tested are safe. However, further research is needed, for example, to determine how flavor is affected and whether plant raw materials other than soy can be used. Also, before they can be used in Europe, they must be approved by the European Food Safety Authority (EFSA),' says Associate Professor Christian Solem of the DTU National Food Institute.

Findings:
- Four safe enterococci were investigated as potential starter cultures for the production of soy-based yogurt alternatives. Three of the bacterial strains proved promising (Enterococcus faecium BT0194, Enterococcus lactis BT0173_2, Enterococcus lactis BT0167_2).
- The bacteria were able to acidify soy milk and produce a yogurt-like product.
The three best candidates combined rapid fermentation with the ability to inhibit the pathogenic bacteria tested.
- The results show that the bacteria can break down undesirable sugars, which can cause digestive discomfort, and phytic acid, which can inhibit the absorption of iron, zinc, magnesium and calcium.
- The bacteria also showed properties that may be relevant to achieving a thicker, creamier consistency.
Further research and EU-approval is needed before the bacteria can be used in finished starter cultures."

https://phys.org/news/2026-04-bacteria-soy-yogurt-safer-creamier.html

#SolarPunkSunday #SoyProducts #Vegan #VeganYogurt #SoyYogurt #Fermentation

Probiotic candidate may hinder UTIs

Writing in the journal Microorganisms, researchers from APC Microbiome Ireland, University College Cork, Atlantia Food Clinical Trials, Church & Dwight, and Verb Biotics, reported the benefits of probiotic strain L. reuteri 3613-1 for UTI management. “The ability of this strain to pr…
#dining #cooking #diet #food #Nutrition #agar #bacilli #lacticacidbacteria #lactobacilli #nutrition
https://www.diningandcooking.com/2620445/probiotic-candidate-may-hinder-utis/

On day 2 of my latest experiment... Making homemade #LacticAcidBacteria! (TY to @Broadfork for the suggestion.)

Making LAB (Lactic Acid Bacteria) at Home

by heather5904, May 15, 2024

"Microbes can work wonders for your plants and soil. One such microbe, Lactic Acid Bacteria (LAB), is easy to cultivate at home using simple ingredients: rice, milk, and water.

Here is the step-by-step process of making your own LAB."

Learn more:
https://www.cwmarian.org.uk/post/making-lab-lactic-acid-bacteria-at-home

#SolarPunkSunday #SoilHealth #Fermentation #GoodMicrobes #Composting #Gardening

⭐️ Malolactic fermentation affects wine’s texture and flavor, and letting it roll (or not) depends on tradition, fashion, chemistry, and more. My new Wine Science piece for Terroir Review tackles this magnificent microbial process. Enjoy! ⭐️

https://terroirreview.com/2023/04/08/malolactic-fermentation-wine-science/

#wine #winescience #wineEducation #wineEducator #wineExpert #malolactic #malolacticFermentation #mlf #malo #acidity #lacticAcidBacteria #winelover #winelovers #winemaking #enology

Have a look at our latest publication! Entirely oil palm-based production of 1,3-propanediol with Lentilactobacillus diolivorans #microbiology #IndustrialMicrobiology #SustainablePalmOil #LacticAcidBacteria

https://www.sciencedirect.com/science/article/pii/S2352186423000202

Blessed are the (tiny) cheesemakers https://knowablemagazine.org/article/food-environment/2022/blessed-are-tiny-cheesemakers

#Cheese is not just a tasty snack — it’s an #ecosystem. And the fungi and bacteria within that ecosystem play a big part in shaping the flavor and texture of the final product. As a cheese matures, the #LacticAcidBacteria and other early colonists give way to other species of #bacteria and, eventually, #fungi, in a process known as ecological succession.