This analysis shows the pH and number of colony forming units (CFU) of coliforms, yeast, and mold per gram of sauerkraut and per mL of fermented beetroot juice (beet kvass) fermented in an Airlock Fermenter. The detection limit is 5 CFU’s per gram or mL; that is, the equipment cannot detect zero for coliforms, yeast, and mold even in samples that may have none.
Total Coliforms are a group of bacteria commonly found in animal waste, sewage, soil and vegetation. They are also found in the intestines of animals and humans. High coliform count is an indicator of contamination or presence of more harmful microorganisms. The two ferments sampled, sauerkraut and beet kvass, had the lowest level of coliforms detectable, <5 CFU/ g or mL.
While yeast is naturally present on all produce, it should not be high on lacto-fermented vegetables. High amounts may indicate presence of oxygen. These results show little to no yeast growth in the samples.
Detection of mold indicates exposure to oxygen, and is something to avoid for health. Visible mold is a sign of high mold growth, yet mold can still be present before it reaches levels high enough for visibility. Prevention of mold requires complete restriction of oxygen during lacto-fermentation by using an anaerobic jar or Airlock Fermenter. As such, mold levels in these samples are the lowest limit possible through this analysis method.
Safe pH for fermented food must be below 4.6 to prevent growth of Clostridium botulinum. This report confirms that sauerkraut and beet kvass fermented in an Airlock Fermenter have pH levels well below the minimum for food safety.
Ever wonder how much sodium is actually in fermented foods? Or have you wondered if brine is a good source of iron for iron-rich foods. Check out the mineral panels for sauerkraut juice and carrot brine, below.
Histamine is produced by some bacteria present in fermented foods. Most fermented foods and drinks are notoriously high in histamine, which makes them unsuitable for histamine-intolerant people. However, foods fermented in anaerobic vessels (no oxygen) for sufficient time can be histamine-free as shown in this analysis of sauerkraut fermented for 12 weeks in an Airlock Fermenter.