Since Perique is processed in an anaerobic environment, is there a potential risk of developing Clostridium botulinum bacteria?
In Sauerkraut preparation, the addition of salt and the fast built-up of high acidity are an effective protection, it seems.
Are there similar factors at work in Perique fermentation? Would nicotine in the press juices play a role? When I re-arrange the leaves after a while the stuff seems to be acidic, did anybody check the pH of the liquid by any chance?
Unfortunately there´s not much information about the microbiology of Perique-making available, so any insights and thoughts are welcome.
In Sauerkraut preparation, the addition of salt and the fast built-up of high acidity are an effective protection, it seems.
Are there similar factors at work in Perique fermentation? Would nicotine in the press juices play a role? When I re-arrange the leaves after a while the stuff seems to be acidic, did anybody check the pH of the liquid by any chance?
Unfortunately there´s not much information about the microbiology of Perique-making available, so any insights and thoughts are welcome.