7 янв. 2019 г. · Adding salt to a ferment also reduces C. botulinum's ability to grow, and encourages beneficial bacteria to take over. There are also other “ ...

27 сент. 2023 г. · Botulism needs a zero-oxygen environment, which doesn't apply in most fermentation situations. That, plus the addition of salt and the ...

7 февр. 2018 г. · Botulinum toxin is produced by a bacteria that prefers anaerobic conditions. It's more likely that the exposed part was starting to get moldy, ...

23 нояб. 2018 г. · With respect to fermentation, one of the things that prevents the growth of botulism is the other bacteria that are competing with it. Botulism ...

1 авг. 2022 г. · You need at least two or all to prevent botulism, the right temp range, and/ or 2% or more salt by weight , and ideally acidity which you can ...

19 июл. 2022 г. · The pH needs to relatively low to avoid botulinum, and if that doesn't occur, say in non proper fermentation, then there is a risk. Never ...

16 июн. 2022 г. · In this case of fermenting peppers, the salt in the brine should be enough to inhibit the growth of botulinum. Usually a 3% salt solution by ...

28 дек. 2020 г. · Botulism doesn't do well in oxygenated environments. Even an air-tight ferment starts out oxygenated - the vegetables and the water going into ...

12 сент. 2024 г. · 2% salt by weight or greater. 2% is fine for most vegetable lacto ferments. Some ferments use more for various reasons. For example when ...

16 окт. 2023 г. · If in doubt, boil it before consumption. Boiling fully neutralizes the toxin (but not spores which is why canning at home is a risk). Just don't ...