Naked Science Forum
Life Sciences => Cells, Microbes & Viruses => Topic started by: Sally Le Page on 17/06/2021 11:21:45
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Manogna asks:
What is the impact of salt on the natural fermentation process?
Do you know?
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The Naked Scientists podcast did a special on fermented foods in May 2021.
As I recall, the purpose of adding salt is to discourage unfriendly microbes
...but don't add too much, or you will discourage all microbes.
- You also want the right temperature and right oxygen levels to encourage the right bacteria
- And to prevent it becoming a smelly, mouldy goo..
Listen, or read the transcript here (my browser refuses to search the text, for some reason...)
https://www.thenakedscientists.com/articles/interviews/health-benefits-fermented-foods
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Manogna asks:
What is the impact of salt on the natural fermentation process?
Do you know?
In bread making the salt slows down the fermentation process