Precaution
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July 01, 2007 |
Precaution... Please Read
Not very common, but if any unusual contamination due to mold-growth is found growing on the surface of the mother-culture, one should discard the vinegar and start or obtain a new culture. Some species of fungi or molds, especially of the Aspergillus family, have been known to propagate on MOV (Mother of Vinegar) cultures. These molds usually have green coloured spores, while some strains may produce black spores.
Never culture vinegar with a contaminated MOV. Instead, inoculate the fresh media with about 10% of a previous non contaminated brew. In other words, an active-brew [non-pasteurized] may also be classified as a mother-culture and used as such. A new MOV colony will begin to propagate within a few weeks when culturing vinegar. But PLEASE, do not attempt this process by inoculating fresh ingredients with a previously contaminated brew! It's best to inoculate with a previously saved brew, which had no evidence of mold propagating on the MOV itself.
Never culture vinegar near a compost or rubbish bin. If a compost bin is near by, mold spores may contaminate the mother-culture. This is especially in the case where acid-fruits, potatoes or their skins are spoiling.
A clean cloth should be placed over the mouth of any brewing vessel. I recommend using a tightly woven piece of pre-washed, then hot- ironed cotton or linen cloth, doubled over to form two layers in thickens. This is placed over the mouth of the vessel, secured in place with an elastic rubber band.
TIP IN PREVENTING MOLD-GROWTH ON SURFACE OF SCOBY OR MOV
I've never found any evidence of mold-growth propagating on the surface of any of my MOVs. I culture Vinegar in close vicinity to where I prepare, and ripen my kefir-cheeses. Some of these cheese are prepared by incorporating such molds as Pennecillum roguenforti and Pennecillum candidum [used to inoculate varieties of blue vein, brie or camembert pure kefir cheeses, and are quite safe]. I've observed that gently rocking the vinegar once daily, is an effective preventative measure, to ensure that mold does not propagate on the surface of a MOV. This is due to the fact that rocking forces some of the or vinegar to wash over the surface of the MOV. Performing this once daily, maintains the surface of a MOV wet at all time, which is the main factor in the prevention of mold-growth.
A MOV that may become submerged due to a heavy rocking action, will force the brew to form a new MOV within a few days. This action also provides soluble oxygen for the specific aerobic bacteria [oxygen lovers], Gluconacetobacter xylinum, which synthesize cellulose from glucose in the presence of oxygen. Cellulose is what the opaque pellicals of MOV are composed of.
VINEGAR LINKS
The Vinegar Institute explaining uses and tips for vinegar, you may well be amazed by the versatility of vinegar!Labels: Apple cider vinegar |
posted by Maggie @ 7:37 am   |
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