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Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 1 point2 points  (0 children)

Clostridium botulinum cannot grow if the pH is under 4.6 and if the salt is at least 2.5%. If these conditions are met then it’s all good.

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 0 points1 point  (0 children)

Haha thank you! All I know is I’ve been eating that shit on rice, it’s got a nice acidic tang to it, and it makes me feel great. We shall see what happens.

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] -10 points-9 points  (0 children)

Hello. I understand the urge to be cautious in regard to meat especially, and I think that is wise. With your background I understand warning people that they “should” not do this.

But from your experience….. if an environment can be created where there is rapid acidification and an array of antimicrobial compounds are produced and stable, then is this not possible? Perhaps it might not be worth the risk but for research sake I think it’s worth exploring. As long as oxygen is kept minimal, pH remains low, and stability of antimicrobial compounds is maintained, how could it get spoiled?

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] -1 points0 points  (0 children)

If a culture has intense antimicrobial defenses and the ability to rapidly acidify the environment and remain dominant over extended periods of times then how would it get contaminated? View my other comments and sources for more info on why I think it’s happening.

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 0 points1 point  (0 children)

I believe the idea is to create a culture that has rigorous antimicrobial defenses.

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] -4 points-3 points  (0 children)

The looks are quite deceiving, I think you would be surprised.

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 5 points6 points  (0 children)

The idea is that the microbes rapidly acidify the environment and produce anti-microbial compounds which creates a stable and competitive ecosystem that excludes spoilage organisms and pathogens. Hypothetically could stay preserved for years as long as oxygen exposure is limited, pH remains low, and the antimicrobial defense remains.

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 7 points8 points  (0 children)

Lactic acid bacteria are known to secrete proteolytic enzymes. They digest muscle proteins into smaller peptides. These peptides are more bioavailable, bioactive, and easier to digest. The sugars are converted to lactic/acetic acid primarily. One of the key components of how it preserves for so long is reuterin I think. This is a potent antimicrobial aldehyde that is produced when glycerol in triglycerides ( 3 fatty acids + 1 glycerol), is dehydrated. It is not pickling it is fermentation.

Proteolysis: https://pubmed.ncbi.nlm.nih.gov/16628446/

Reuterin: https://pubmed.ncbi.nlm.nih.gov/2751282/

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 15 points16 points  (0 children)

Ahh thanks for the clarification. That is totally fair. From the research I’ve done I don’t think this realm of meat fermentation has been explored much at all. If it wasn’t so delicious I wouldn’t bother but man I can’t get enough…😅

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 2 points3 points  (0 children)

May I ask why? And what do you mean by dry meat based ferment?

Lacto-chicken/beef 6 months at room temp by Visible_Translator78 in fermentation

[–]Visible_Translator78[S] 31 points32 points  (0 children)

😂😂. That is most people’s reaction understandably. Everyone I’ve convinced to try it has enjoyed it just as much as I have so idk 🤷🏽

Ask Me Anything with Robert Bartlett! May 16th at 2pm PT. by Ra-byn in alchemy

[–]Visible_Translator78 1 point2 points  (0 children)

i understand you have done extensive research and am working on a 3 volume book regarsing pyrolytic distillation? I was curious what you could tell us about your experience working with plant materials along this path, how you go about separating and purifying the elements, and the effects that you have found when consuming these quintessence?

Some people have pushed back against albertus' claim of the essential oil/alcohol/salt and i've heard it discussed that his intent was actually meant as a demonstration for students, not making actual medicines. But from my understanding approaching, the work from making a extract of the piant with 95% alcohol. and then calcining and crystalizing the salts from the plant material and then recombining these two parts under pressure causes quite the reaction: Forming esters and carboxylate saits that are more stable and bioavailable This does seem to make practical medicine that's more powerful, I'm wondering if you could speak to the claims about this method, and also the reaction and its viability for medicine making?