Preserves

Just what benefit or criterion are you evaluating? As they establish the pH that preserves the product - why would you consider lactic acid bacteria per se "spoilage " bacteria? As you say, laxctic acid bacteria do not grow and slowly die off at pH around ...

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... The more lactic acid bacteria, the longer the shelf life. My hypothesis is that the higher the sugar yoghurt, the more lactic acid bacteria (preserves yoghurt). I have one yoghurt with high sugar content and another with low sugar. This will be my experiment. But I'm a little confused as ...

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... make their appearance in the early Cambrian of Chengjiang, Yunnan Province in China.. The Mid Cambrian Burgess Shale fauna from British Columbia, preserves many soft-bodied fossils similar to those of the Chengjiang fauna. This indicates that these forms were widespread and persisted for many ...

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... causes, create the potential to make new genes. These mutations may create new information or alter existing information. In either case nature preserves the beneficial mutations ( i.e. the knowledge to modify or make new proteins) by the process of natural selection, while the other mutations ...

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I've sterilized jars for home preserves by sealing them with a damp piece of cheesecloth inside. Not a foolproof method, maybe, but there is increased pressured in the jar when steam forms. In any case, the chutney didn't spoil :D

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