And the instructions for the fermentation mode indicate different times for different products and 8 hours, and 10. And how many are there by default? And if you need more just on / off, because the time is not regulated. O'explain pzhlst who has already done. And how to make sour cream there?
Time is adjustable on any program - top right button.
If 15 sec. can a finger dipped in milk withstand, then it's time to pour in a mixture of cold milk and sourdough.
I don’t know, I think it’s very hot. All the bacteria we need will die (cook). Lactic acid bacteria die at a temperature of 60 degrees. The temperature of the fermented product should not be higher than 40 degrees, but preferably 33-35. You can also at room temperature. And it would be desirable to bring the cold product (the sourdough itself) to the same temperature. For lactic acid fermentation, the main rule is: not hot or cold.
Well, you shouldn't stick your fingers into milk. In one of the topics, Shumasha told us what the consequences could be if bacteria that we don't need at all got into the sour milk. All utensils, including spoons, whisks, must be spread out. We cannot extend our fingers
Otherwise, we will have "not all yoghurts are equally useful" (C)
Some clever theory
During lactic acid fermentation, caused by a specific group of bacteria, glucose decomposes to lactic acid. Among the by-products of lactic acid fermentation, acetic acid, carbon dioxide, and sometimes ethyl alcohol are noted.
There are three known types of fermentation caused by lactic acid bacteria:
1) Homofenzymatic lactic acid fermentation, in which only lactic acid C6H12O6 == 2CH3CHONSOON is formed from glucose;
2) Heterofenzymatic lactic acid fermentation, when from glucose, in addition to lactic acid, ethyl alcohol and СО2 С6Н12О6 = СН3СНОСООН + СН3СН2ОН + СО2 are obtained;
3) fermentation caused by bifidobacteria - bifidification, in which acetic and lactic acids are formed from glucose 2C6H12O6 = 3CH3COOH + 2CH3CHONCOOH.
Homofermentative lactic acid fermentation is based on the reactions of the Embden - Meyerhof - Parnas pathway, heteroenzymatic - reactions of the pentose phosphate pathway, and bifid fermentation - also reactions of the pentose phosphate pathway or the Entner - Dudorov pathway.
In addition to glucose, lactic acid bacteria ferment a large amount of sugars: fructose, galactose, mannose, sucrose, lactose, maltose and pentose. When fermenting these compounds, there are some deviations from conventional fermentation patterns. For example, fermentation of fructose produces lactic and acetic acids, CO2 and mannitol.
By the shape of the cells, lactic acid bacteria are rods (long and short) and cocci. They can form paired or chain-like clusters. These are immobile, non-spore-forming (with the exception of Sporolactobacillus inulinus) gram-positive organisms. Lactic acid bacteria are anaerobes, but at the same time they are aerotolerant, that is, they can grow when oxygen is available.
In addition to substances containing carbon and nitrogen, lactic acid bacteria need other elements (phosphorus, potassium, calcium, etc.), which they usually obtain from various mineral compounds. Most lactic acid bacteria require growth factors. Individual bacteria, requiring one growth substance, such as riboflavin, enrich the environment in which they develop with other growth substances, such as vitamin B1.
Lactic acid bacteria can develop in quite different temperature conditions. Most live at temperatures from 7-10 to 40-42 ° C, with an optimum of 30-40 ° C.However, in nature there are forms that are capable of reproducing in the zone of lower (minimum 3 ° C) or higher (maximum 55-57 ° C) temperatures. Lactic acid bacteria do not form spores, therefore, when the temperature rises above the specified limit, they die relatively quickly.
Best of all, lactic acid bacteria multiply when the environment is neutral. However, during their development, they significantly acidify the nutrient medium, therefore they adapted to existence in a zone of rather low pH. Rod-shaped forms tolerate lower pH values of the medium than coccoid ones. These are acid-loving organisms, the optimum pH is usually 5.5-5.8 or less, as a rule, they grow at a pH of 5 and below.
