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Lysozyme / killing bacteria / making as stable food, is a numbers game. There is a calculated risk with every can or plastic retort pouch you buy. ,,, AND every wine.You mention lactic acid bacteria. (not Oneococcus/ MLF) Have you had a historical problem with them? In the old days, ie pre 1950 lysozyme wasn’t a choice and folks could make wine.Infection is a numbers game. I would be concerned if you did sloppy technique as making kombucha with the same equipment. Enzymes are expected to react twice as fast with a 10C increase in temperature. Yes it will still react at lower temps. Takes longer. ,,, Note the university research folks may be saying 99.9% clean is good enough when they say two weeks.
Lysozyme / killing bacteria / making as stable food, is a numbers game. There is a calculated risk with every can or plastic retort pouch you buy. ,,, AND every wine.
You mention lactic acid bacteria. (not Oneococcus/ MLF) Have you had a historical problem with them? In the old days, ie pre 1950 lysozyme wasn’t a choice and folks could make wine.
Infection is a numbers game. I would be concerned if you did sloppy technique as making kombucha with the same equipment. Enzymes are expected to react twice as fast with a 10C increase in temperature. Yes it will still react at lower temps. Takes longer. ,,, Note the university research folks may be saying 99.9% clean is good enough when they say two weeks.
