Experimental LABS serum.

[dirtybanger]

I peered into a few rabbit holes about lactobacillus, LAB serums, and fermentation. At the same time, I was listening to podcasts from James White and Matt Powers about endophytes. I also paid a visit to a commercial kitchen making turshi, a pickled vegetable dish.



The standard rice wash is used to collect and amplify cosmopolitan atmospheric bacteria. Pickling uses endophytic lactobacillus that have already bred as plant specialists.

I had this idea that the serum from the turshi would make a better inoculant than rancid rice water collecting stale farts and coughs and amplifying the wonderful bacteria from food packaging facilities and dirty hands.

The end result was a very different ferment and serum. The process was much gassier than the classic method, and gave a more robust smelling serum with notes of alcohol. It smelled strongly of buttery old work boots, soy sauce and brassicas like broccoli or cabbage.

This was an indication that using the turshi inoculant created a heterofermentative process, instead of the classic homofermentative process. The heterofermentative process has many more secondary metabolites of interest, like hexanoic acid, a precursor to olivetolic acid, a building block of cannabinoids and terpenes.

The outdoor critters prefer standard labs cheese over this, lol.

It would be nice to put this through a side by side.

 

[pepperpicante]

I peered into a few rabbit holes about lactobacillus, LAB serums, and fermentation. At the same time, I was listening to podcasts from James White and Matt Powers about endophytes. I also paid a visit to a commercial kitchen making turshi, a pickled vegetable dish.



The standard rice wash is used to collect and amplify cosmopolitan atmospheric bacteria. Pickling uses endophytic lactobacillus that have already bred as plant specialists.

I had this idea that the serum from the turshi would make a better inoculant than rancid rice water collecting stale farts and coughs and amplifying the wonderful bacteria from food packaging facilities and dirty hands.

The end result was a very different ferment and serum. The process was much gassier than the classic method, and gave a more robust smelling serum with notes of alcohol. It smelled strongly of buttery old work boots, soy sauce and brassicas like broccoli or cabbage.

This was an indication that using the turshi inoculant created a heterofermentative process, instead of the classic homofermentative process. The heterofermentative process has many more secondary metabolites of interest, like hexanoic acid, a precursor to olivetolic acid, a building block of cannabinoids and terpenes.

The outdoor critters prefer standard labs cheese over this, lol.

It would be nice to put this through a side by side.

I like to add my milk rice water labs with recharge and fruit pulp. I dont know what it does or how it works but the plants are happy and it makes me feel like a scientist! It has made a difference in my eyes with keeping small containered plants happy.