RE: Lacto-Fermented Sodas
Hello,
I was wondering if anyone had any thoughts on whether a commercial yeast starter such as the type available at homebrew stores ferments a different quality drink, probiotcially speaking, than a wild ferment starter such as a homemade ginger bug or leaving the wort (sweet herb water) to collect transient and indigenous microbes? whhheeew, long winded question.
Ive been making sodas for a few months now with the guidance of Stephen Creswell's Home Made Soda Pop and Root Beer. He says to use ale yeast as a starter. I have been doing this and the result is a fine, consistent fermented drink. It is nice and sour (so i assume its lacto-fermented) and carbonated.
But I've been suspecting that a monoculture starter such as commercial ale yeast wouldn't brew as healthy a drink as a wild inoculated culture drink. I'm kind of assuming here that the strength, diversity, and place-specialized strains of microbes is what determines "healthiness" of a pro-biotic.
So pro-biotic qualities are one thing. Lactic Acid is another. I understand Lactic Acid to be great for digestive health since it regulates and balances your stomach's optimal PH. I like my soda for that reason- I'm pretty sure the sour I'm tasting is lactic acid. (And I like it because now I can finally drink a carbonated beverage and not feel like I've been dosed with sugar!)
If anyone has any thoughts about the outcome of various starter cultures, I'd like to hear.
Thanks