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Alcohols exhibit rapid broad-spectrum antimicrobial activity against vegetative bacteria, fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. You are not fermenting with vinegar or alcohol, you are pickling and preserving though, but you need to ...


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The answer to this depends on the brine in question. Both vinegar and a lactic brine solution are obviously acidic, but vinegar is sold at different concentrations. If you have a lot of leftover lactic brine, you don't know its concentration. So you'd have to take your best guess at that aspect. The main thing however, is taste. Vinegars are generally made ...


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The factors that decide what starts the party as you say are the starter and the environment. The yeast and bacteria are already present. If one of them is in the majority, then they'll get a head start without any intervention. It's just survival of the fittest. But for the most part, fermenters intervene. We add starter cultures for one, and we control the ...


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