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added a section for sauerkraut
Commercial kefir will have the microbial populations listed on the bottle. Many include ''Lactobacillus spp''. The above process should also work well for home fermented kefir.
==Culturing from Sauerkraut==
Culturing LAB from sauerkraut can be done in much the same way as [[Alternative_Bacteria_Sources#Culturing_from_Kefir|kefir]]. [http://aem.asm.org/content/69/6/3192.full This study] shows that culturing ''Lactobacillus'' from sauerkraut is most likely best done when the sauerkraut is at least 7-14 days old, however after 60 days more acid resistant ''Lactobacillus'' cells can be cultured.
[https://www.facebook.com/groups/MilkTheFunk/permalink/1186384568056422/ Alex Loijos described an interesting process on MTF] of culturing successive microbes from a starting batch of sauerkraut. After preparing his sauerkraut, each day he took a sample of the developing brine and pitched it into the same batch of wort. This most likely had the effect of pitching ''Leuconostoc'' and ''Weissella'' species during days 1-3, and then ''Lactobacillus'' species starting on day 7.
The results of this experiment were interesting: "I just tried it cold. It's definitely drinkable!! It tastes like sourdough bread with the tart/salty/bready malt combination. I didn't perceive the viscosity as much and I think it's in part because it's flat that it feels 'thick.' I'm pretty pleased with the surprises along the way during this experiment. Chiefly that there were wild yeast that were capable of 71% attenuation, which I didn't expect! I was just using the kraut brine for souring, and expected I would have to pitch a culture after. Is there anything else like this that provides a pretty much guaranteed full spectrum of wild microbes (yeast and LAB)? Not yogurt, not grain, not coolships in the open air..." ~ Alex Loijos.
==Culturing from Probiotics==