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Shouldn't it be possible to store and grow the bacteria at an industrial scale, just like large breweries grow and closely guard their secret yeast strands? If
by anilakar 8y ago
Shouldn't it be possible to store and grow the bacteria at an industrial scale, just like large breweries grow and closely guard their secret yeast strands? If the wood is an essential part, why not line the steel vats with cedar?
- pakitan 8y agoThe article says Kikkoman has tried to replicate his process but wasn't able to.
- kevinmchugh 8y agoMost breweries maintain a couple of different yeast cultures, each of which is a single strain of saccharomyces. Every organism in each sample is genetically identical, to the extent that's possible. This is much more akin to sour breweries. They will have some samples, and they may even buy different fermenting organisms from yeast companies, but part of their appeal is the spontaneity and variety that comes from a mixed-culture fermentation. These kioke look like open-top foeders. Coolships are another tool used for wild and spontaneous fermentations. Adding wood to steel vats might be possible, but you have to worry about the surface area to volume ratio.