What temperature kills probiotics?

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What temperature kills probiotics?

Postby edgehabitat on Sun Dec 30, 2012 6:40 pm

Hi! I suppose this has been covered on the forum somewhere but there's so much info here!!!

At what temperature do the probiotics in sauerkraut die? I love to stir my wonderful kraut into my bowl of soup that's hot but not too hot to eat. Am I killing them???


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Re: What temperature kills probiotics?

Postby Christopher Weeks on Mon Dec 31, 2012 11:18 am

Yeah, I bet you mostly do kill them that way. This is a thing that's been bothering me about stirring live miso into hot water. What's the point of keeping it healthy if you're just going to kill it before eating. Hopefully someone else can tell us I'm wrong. :)
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Re: What temperature kills probiotics?

Postby Tim Hall on Mon Dec 31, 2012 3:23 pm

Well, as long as you're not getting it super hot for very long, you'll at least be preserving a lot of the enzymes that aid in digestion...and getting all the nutrients the bugs have released for you.

Proteolytic (protein) enzymes tend to break down at lower temperatures (~100-120F or so), but diastatic (starch) enzymes will survive to around ~140-160F. Time is also a factor. The enzymes don't all break down immediately.
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