Hi folks,
I hate to do this, but I am really trying to figure this one out, so will
repost my question again.....
Dom? Anyone??? I'm stumped....if the kefir produces this bacteria, is
that a good thing?
Jean
>Date: Wed, 27 Feb 2002 05:44:06 -0700
>To: Kefir_making@yahoogroups.com
>From: BJ <pinemeadows@...>
>Subject: Lactic acid and bacteria
>
>Bear with me, please, as I am really confused! A couple days ago, there
>was an article posted about how bad lactic and acetic acids are, how they
>can form in the intestines and then cause abnormal brain behavior; now
>this article talks about how there's a higher lactic-acid BACTERIA count
>in kefir soymilk. Okay, what's the difference between the actual lactic
>acid, and the lactic acid bacteria???
>
>I wouldn't think we'd want either one in our bodies, right? But if kefir
>promotes this......
>
>Jean
>
>
>>AUTHOR(S): Je-Ruei Liu and Chin-Wen Lin
>>ABSTRACT:
>>The effects of added glucose, lactose, and sucrose on microbial growth,
>>acid, and ethanol production, and galactosidase activity in soymilk
>>fermented with kefir grains were studied. Immediately after the addition of
>>kefir grains to soymilk, the lactic-acid bacterial counts were higher, but
>>the yeast counts were lower than in milk kefir. After fermentation for 32
>>h, the concentrations of yeast, lactic acid, and ethanol in soymilk were
>>significantly lower than those in milk kefir. Addition of 1% glucose to
>>soymilk stimulated growth of lactic-acid bacteria and yeast, the production
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