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Anonymous

fidgeting with liquid culture
    #1345095 - 03/01/03 03:28 PM (14 years, 5 months ago)

does anyone know if potassium sorbate is a major fungicide ?

if folks were to use a sugar source with this additive will their liquid culture be successful/vigorous

does karo contain any perservative/fungicide additives?


(eeeew fungicide what a nasty term)


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Offlinethe spiral
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Re: fidgeting with liquid culture [Re: ]
    #1345481 - 03/01/03 07:09 PM (14 years, 5 months ago)

have you heard of Google?

Ran a search on potassium sorbate. The first link gave me this info:

Quote:

We add potassium sorbate for two reasons: (1) to natural inhibit microbes, particularly mold, and (2) increase the potassium level in our products.

Sorbic acid is one such adjuvant, used in its salt form as potassium sorbate.

This fungicide acid, capable of inhibiting yeasts, is not able to interrupt very active fermentation but can stop it when fermentation is almost finished and the yeast population is low. Potassium sorbate does not work on bacteria and must therefore be combined with sulphur dioxide, otherwise the bacteria will degrade the sorbic acid and thereby cause undesirable molecules to be formed that smell like geraniums.






I dont know that you'd call it a *major* fungicide but it doesn't look like it'll make your fungus happy.


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"A celibate clergy is an especially good idea, because it tends to suppress any hereditary propensity toward fanaticism." - Carl Sagan


Edited by the spiral (03/01/03 07:10 PM)


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Anonymous

Re: fidgeting with liquid culture [Re: the spiral]
    #1345542 - 03/01/03 07:33 PM (14 years, 5 months ago)

ive ran across this

anyhow potassium sorbate is prolly used at a different quantity in soybean production than in perhaps a liquid like corn syrup or sumthin of the sorts

do you think this would not let spores germinate?
would it stop mycelium ?


but who know ....

ominous silence

maybee a person with a label intact? karos sites kinda vague with constituents  :wink: 


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Anonymous

Re: fidgeting with liquid culture [Re: ]
    #1345548 - 03/01/03 07:34 PM (14 years, 5 months ago)

btw whuts google?


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Invisibledeanofmean
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Registered: 12/07/02
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Re: fidgeting with liquid culture [Re: ]
    #1345668 - 03/01/03 08:24 PM (14 years, 5 months ago)

Karo  ingredients:light corn syrup, high fructose corn syrup, salt, vanilla .
i use a 1:10 ratio, add a pinch of yeast, strain it through a coffee filter . you will like the results . :smirk: it doesn't caramelize as fast as honey .


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OfflinesinoptiK
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Re: fidgeting with liquid culture [Re: deanofmean]
    #1346134 - 03/02/03 06:21 AM (14 years, 5 months ago)

it won't carmelize unless you pc it longer than 20 minutes. The karo tek is really the easiest and most effective route to go.


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Anonymous

Re: fidgeting with liquid culture [Re: sinoptiK]
    #1346511 - 03/02/03 11:17 AM (14 years, 5 months ago)

I was talking to a guy the other day on the bus that has had no problems with camalization even when presure cooking for times in excess of an hour.

I'm nobody.


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