commit: 80bc747983cfc5327607a7ee87b0cf9add407441
parent f228f07d7d06acd3f8600ac5c1eb847ed380bf13
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 23 Feb 2023 11:06:41 -0800
*
Diffstat:
2 files changed, 2 insertions(+), 2 deletions(-)
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -2,7 +2,7 @@
<img src="../media/pages/lactofermentation/pickles3.jpg" alt='our pickle collection' loading='lazy'>
-<p>Lacto-fermentation(Lactic acid fermentation) is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. (Other bacteria which produce lactic acid include: leuconostoc mesenteroides, pediococcus cerevisiae, streptococcus lactis, and bifidobacterium bifidus.)</p>
+<p>Lacto-fermentation(Lactic acid fermentation) is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. Other bacteria which produce lactic acid include: leuconostoc mesenteroides, pediococcus cerevisiae, streptococcus lactis (dairy), and bifidobacterium bifidus(live in your intestinal tract).</p>
<p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -2,7 +2,7 @@
<img src="../media/pages/lactofermentation/pickles3.jpg" alt='our pickle collection' loading='lazy'>
-<p>Lacto-fermentation(Lactic acid fermentation) is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. (Other bacteria which produce lactic acid include: leuconostoc mesenteroides, pediococcus cerevisiae, streptococcus lactis, and bifidobacterium bifidus.)</p>
+<p>Lacto-fermentation(Lactic acid fermentation) is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables. Other bacteria which produce lactic acid include: leuconostoc mesenteroides, pediococcus cerevisiae, streptococcus lactis (dairy), and bifidobacterium bifidus(live in your intestinal tract).</p>
<p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
