Microorganisms have gotten a bad name long enough! Many of them are very useful to us. This week I'm going to tell you about the Lactobacillus. Without these Lactobacillus we would not be able to enjoy cheese, yogurt, cured meats, sausage, sourdough, kefir, and saurkraut. In times past fermentation of food was a very important means of preserving food.
Lactobacillus species are important in the production of these fermented foods. They are the organisms that ferment milk to yield cheese and yogurt. When the organisms ferment they simply take sugar (lactose; the main sugar in milk) and break it down to get energy. Lactobacilli aren't able to completely breakdown sugar and as a result they leave behind byproducts. Lactic acid is one of those byproducts. It is helpful in producing the foodstuffs mentioned above. The lactobacilli got their name from their chief by-product, lactic acid.
Lactobacillus organisms are rod shaped organisms that live in acidic conditions (pH 4-5; neutral pH is 7.0; our blood is at a pH of 7.2). These organisms can be found on the surface of nearly every plant. Lactobacillus species are also found in our mouths, intestines, and birth canals. They are very important bacteria for us in that they prevent disease-causing organisms from growing in our bodies.
The following links have some good information on the Lactobacillus; lactobacillus, cheese making, or how to make your own cheese.
Below is a recipe to make saurkraut. No starter culture is needed because the Lactobacillus is already on the cabbage leaves. Saurkraut is prepared by salting shredded cabbage. Alternate layers of cabbage and salt are packed into a container and allowed to ferment. About 1/3 of a pound (151 grams) of salt is needed per 10 pounds (4.5 kilograms) of cabbage. The salt removes the water from the cabbage and a brine results which is a wonderful place for lactobacilli to grow. Results may vary depending on time of incubation, temperature, and quality of the cabbage used.
1. Halve and core heads of cabbage.
2. Shred the cabbage finely and make alternate layers of cabbage and salt in a container (glass or plastic; Not metal). Add a total of 3 percent by weight of salt to the cabbage.
3. Compress the mixture until a layer of juice is squeezed from the cabbage. Cover with a board and weigh it down. Then cover the top of the container with a clean cheesecloth.
4. Let set (if possible let set at 86o Fahrenheit or 30o Celsius).
5. Check for taste after 1 and 2 weeks.
Remember microorganisms can also be helpful. In fact most of them are helpful. Only a few cause human disease on a routine basis. Take care and
Go To Page: 1 2
