ChinaVoodoo
Moderator
I was looking for more information on fermentation, and came upon a scholarly article in which an analysis of the microorganisms involved in Toscano fermentation is done. I am amazed at the depth of the study. The number of bacteria species are numbered in the hundreds, for example. It mentions temperature ranges. Growth conditions. Lots.
First question is, as toscano uses previously fermented tobacco as a bacterial starter for their fermentation, has anyone tried to do the same? I imagine that the benefits would not only include speed, and consistency, but also inhibit mold because it gets colonized by other microorganisms first.
Second thought is that there is a bacteria used in organic gardening called BTK that is sprayed to prevent cabbage moths who's larvae eat anything brassica. It is mentioned as one of the denitrifiers involved. Bacillus thurigiensis. I'm not suggesting to actually add it to the tobacco, but perhaps using it as pesticide in you're garden will aid in having a healthy fermentation. Moreover, it suggests that anything which kills the bacteria, such as garden chemicals, alcohol, and pasteurization temperatures, will be detrimental to your fermentation.
Thoughts? http://aem.asm.org/content/73/3/825.full#ref-list-1
First question is, as toscano uses previously fermented tobacco as a bacterial starter for their fermentation, has anyone tried to do the same? I imagine that the benefits would not only include speed, and consistency, but also inhibit mold because it gets colonized by other microorganisms first.
Second thought is that there is a bacteria used in organic gardening called BTK that is sprayed to prevent cabbage moths who's larvae eat anything brassica. It is mentioned as one of the denitrifiers involved. Bacillus thurigiensis. I'm not suggesting to actually add it to the tobacco, but perhaps using it as pesticide in you're garden will aid in having a healthy fermentation. Moreover, it suggests that anything which kills the bacteria, such as garden chemicals, alcohol, and pasteurization temperatures, will be detrimental to your fermentation.
Thoughts? http://aem.asm.org/content/73/3/825.full#ref-list-1