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P. pentosaceus in a fermented food

Member Forum >> Microbiome and Digestive Health >> P. pentosaceus in a fermented food

sabutar

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Posted: 6/10/2024 2:05:06 PM
Edited: 6/10/2024 2:33:25 PM (2)
 
I am trying to find ways to get more P. pentosaceus into my gut biome. After doing research I see that this species is available in:
 French beans, tomatoes, cucumbers, sauerkraut, capers, cherries, cabbages.

SILLY QUESTION ALERT:
Does this infer that if I simply ferment anyone of these foods, that I can expect it to contain P. pentosaceus bacteria? 
OR
Does this infer that if I wanted to culture P. pentosaceus, that i would have to feed a starter that contains P. pentosaceus the foods mentioned above?

Still learning, my apologies if the answer seems obvious. 
Tags: Aerobic Fermentation,endotoxemia,LPS,pentosaceus,tlr4

Bob Niland

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Posted: 6/10/2024 2:33:02 PM
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sabutar

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Posted: 6/10/2024 3:36:48 PM
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Bob Niland

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Posted: 6/10/2024 5:00:10 PM
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sabutar

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Posted: 6/10/2024 7:10:20 PM
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Thank you sir
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