On Wed, 29 Dec 2004 21:34:14 -0700, Samartha
> wrote:

>At 10:51 AM 12/29/2004, Kenneth wrote:
>
>>First, though the yeasts do, indeed, come "with fresh grain"
>>it is my understanding that the lactobacilli do not.
>
>Not necessarily - see below, quite a surprising variety in a starter.
>
> From that sourdough critters vs. flour critters paper:
>
>"The sourdough included in the research is a semi wet commercial sourdough
>starter which is widely used in bakeries in Germany. It demonstrably
>distinguishes itself by a wide spectrum of homo- and heterofermentative
>LB's amongst which are predominantly L. acidophilus, L. plantarum, L. casei
>ssp. peudoplantarum, L. farciminis, L. fermentum, L. brevis and L. brevis
>ssp. lindneri (same as LB SF)."
>
>Those LB's and where they were isolated from (from another source):
>
>L. acidophilus - intestines (humans and animals, mouth and vagina (humans)
>L. plantarum - milk products, silage, sauerkraut, fermented vegetables,
>cow dung, sewage, intestines, mouth and feces of humans
>L. casei ssp. peudoplantarum - milk, cheese, milk products, sourdough, cow
>dung, intestines, mouth and feces of humans
>L. farciminis - fermented dried sausages, sourdough
>L. fermentum - yeast, milk products, sourdough, fermented plant material,
>silage, dung, sewage, mouth and feces of humans
>L. brevis - milk, cheese, sauerkraut, sourdough, silage, cow
>dung, intestines and feces of humans and rats
>L. brevis ssp. lindneri (same as LB SF) - wheat and rye sourdoughs only
>
>If you take the varied confirmed origins into consideration and consider
>that agricultural plant fertilization with animal feces is done on grain
>fields, there may be some chances that LB's find their way through the flour.
>
>Samartha
>
>
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>===
>remove "-nospam" when replying, and it's in my email address

Hi Samartha,

That really is surprising...

Sincere thanks, and the best for the New Year,

--
Kenneth

If you email... Please remove the "SPAMLESS."