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Topic: Lactobacter

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	Fermentation (Site not responding. Last check: 2007-11-03)
		Acetobacter and lactobacter are the two main useful types.
		Lactobacter are anaerobic and work on dairy products, and produce cheeses, yogurts, etc. They are naturally found in unpasteurized milk.
		Acetobacter are aerobic bacteria which produce acetic acid, or vinegar.
	www.free-download-soft.com /info/fermentation.html (1440 words)

	Lactobacillus acidophilus
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		zithromax diarrhea acidophilus acidophilus food Acidophilus Side Effects lactobacter acidophilus most common victim of lactobacillus acidophilus.
	1rrgroup.com /Message_Board/messages/4276.html (738 words)

	White Noise » Food, Cooking & Baking
		The recipe calls for making a poolish, something we did last night.
		A poolish is like a thick starter except it is yeast, not lactobacter, that powers the starter.
		An overnight wait is enough for the poolish to develop a great flavor and a lot of gluten for the bread.
	whitenoise.nickwhite.name /?cat=13 (569 words)

	Hobby Talk - Homebrew Digest #4673 (December 13, 2004) (Site not responding. Last check: 2007-11-03)
		lactobacter) has only been found in nature on human skin and in the mouth, not
		under highly acid conditions (generated by the lactobacter) and low pH and
		needs the glucose by-product of the lactobacter consumption of maltose to
	www.hobby-talkers.com /detail-825830.html (2133 words)

	HOMEBREW Digest #4673 Mon 13 December 2004 (Site not responding. Last check: 2007-11-03)
		Remember the production of these products preceded Pasteur by a long time.
		In the case of sourdough, the Lactobacillus sanfrancisensis (sourdough lactobacter) has only been found in nature on human skin and in the mouth, not in the air or walls or anywhere else.
		I visualize all those bakers one hundred (or maybe 5000 in Egypt and Babylonia) or so years ago kneading that dough and sweating into it, then recycling a piece of this dough for the next run.
	hbd.org /hbd/archive/4673.html (2882 words)

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