Reproduction Rates of LAB to Yeast (Revisit Please)
Can we revisit this chart? Dab introduced this a few years back. Assuming this is accurate, the data below is vital to sourdough flavor. Especially for those who have the equipment to accurately maintain constant temperatures.
Question 1 - I am revealing my ignorance; but what distinguishes L.SF1 from L.SF2? Does this have anything to do with acetic and lactic acids? Hetero- and Homofermentative lactobacilli?
Question 2 - The “L/Y Ratio” is apparently L. SF 1 divided by the Yeast. Why does the ratio only take into account L.SF1 and not also L.SF2. Is the ratio of L.SF2 to Yeast not important? I get Lactobacillus sanfranciscensis. What I don’t get is the two (L.SF1 & L.SF2) distinctions. I have struggled through the papers and am unable to find these answers.
I apreciate your patience as I labor to get a layman’s understanding of this. You can’t possibly dumb this down too much for me ;-))
Dan
”inquiring minds want to know”
Reproduction Rates of LAB to Yeast
Reproduction Rates of LAB and Yeast |
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| L/Y |
T(°F) | T (°C) | L. SF I | L. SF II | Yeast | Ratio |
36 | 2 | 0.019 | 0.016 | 0.005 | 3.787 |
39 | 4 | 0.026 | 0.022 | 0.008 | 3.147 |
43 | 6 | 0.035 | 0.031 | 0.013 | 2.634 |
46 | 8 | 0.047 | 0.043 | 0.021 | 2.222 |
61 | 16 | 0.144 | 0.150 | 0.114 | 1.265 |
64 | 18 | 0.187 | 0.198 | 0.163 | 1.145 |
68 | 20 | 0.239 | 0.259 | 0.225 | 1.064 |
72 | 22 | 0.301 | 0.332 | 0.295 | 1.021 |
75 | 24 | 0.374 | 0.416 | 0.365 | 1.024 |
79 | 26 | 0.453 | 0.508 | 0.414 | 1.094 |
82 | 28 | 0.535 | 0.598 | 0.417 | 1.284 |
86 | 30 | 0.609 | 0.672 | 0.346 | 1.760 |
90 | 32 | 0.658 | 0.706 | 0.202 | 3.255 |
93 | 34 | 0.657 | 0.671 | 0.050 | 13.127 |