Harvesting LAB for other uses
One of my other hobbies is sausage-making. One method I hope to try this winter is fermented sausage, similar to cotto salami or Lebanon bologna. This type of sausage uses LAB to produce a tangy flavor during the curing process.
Since I already have a ready supply of LAB in my sourdough starter, I was wondering if there is a safe/practical method to extract and concentrate the bacteria in a form which would be useable in a sausage product.
Thanks in advance for any help. Dave