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fermenting Potassium Sorbate & Fermentation

I hope that I didn't really screw up here. A couple of days ago I combined bhuts, garlic, Worcestershire sauce, A1 and some whey to kick start it. I really wasn't thinking. The A1 contains potassium sorbate. The Worcestershire to A1 ration was 2:1. Will this ferment?
 
I guess it would depend on the concentration of A1 in your concoction. The best way to find out would be to set it up and see what happens. From my experience in consumer product manufacturing, the level of preservative is determined by testing the product. Most manufacturers do not put excessive amounts of preservative in their products as it drives up the cost and may make the product harmful to use.

Let us know how it turns out!
 
I'm optimistic. I can see a couple of bubbles on the sides of the jar. I think that this is going to work and the few bubbles are the first of many.

I did a little research as well. It looks like potassium sorbate effects different strains of bacteria differently. In general, potassium sorbate retards bacterial growth/reproduction but it doesn't stop it. The degree to which it slows down the growth comes down to the concentration of the preservative. As Cerberus points out, the manufacturer of A1 probably only uses what's necessary. I've taken that concentration and significantly diluted it. Theoretically it should work. Theoretically it should take longer for the fermentation to really get under way but it should happen.
 
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