safe bacteria?

JCarson jeremy.carson at
Thu Dec 23 01:38:59 EST 1999

On 20 Dec 1999 22:10:06 -0600, "Xylous" <XylousNOSPAM at> wrote:
As a culture process as least as old as beer and wine making and
carried out to-day in many kitchens, it shouldn't be too taxing!
>>Bearing in the mind the safety concerns given by others already, you
>>should consider the prokaryote Lactobacillus acidophilus, the
>>bacterium used in making yoghurt.
>Wouldn't this one be a little hard for a newbie to culture?

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