Using White Labs Lactobacillus Bacteria (WLP677)

[Turbota]

From reading much of the info provided here (and in the Fermenting Peppers 101 thread), I was just wondering if it might be a lot simpler just to purchase a vial of White Labs Lactobacillus (WLP677). It does not say how many ounces are in the vial, but I would think that even 1 small vial would be enough to start a lot more than the 4 cups of mash I am going to initially make. 
 
Has anyone here tried this method before?
 
This company is selling 1 vial for $6.99 with free delivery  
 
http://www.love2brew.com/White-Labs-Lactobacillus-Bacteria-WLP677-p/ly677.htm
 

 
 

 

[wheebz]

and you have to remember, just because the pH is low, doesnt mean its finished fermentation
 
i dont know how fermenting hot sauces works, if the entire reason is just to obtain that pH for preservative properties, but if its for other reasons, you have to be wary of those too

 

[Turbota]

 
i dont know how fermenting hot sauces works, if the entire reason is just to obtain that pH for preservative properties, but if its for other reasons, you have to be wary of those too

 
I am by no means ant expert on making fermented hot sauce (ala tabasco), but there has to be a reason people like to go about all the trouble in making 'fermented' hot sauce. The only reason I can think is that fermented hot sauce just tastes better than non-fermented hot sauce.
 
and ... if the fermenting process was done just to decrease the pH (increase the acidity), it would be much easier just to make a bunch of hot sauce without fermentation, and then just make the pH lower by adding a bunch of vinegar.
 
Again, fermented hot sauce just must taste better, or no one would go through all the time and trouble to ferment this stuff.
 
just my uneducated opinion

 

[RocketMan]

I make both types of sauce and there is a difference between the flavor profile of a fermented sauce and that of a non fermented sauce. If you were to take and make 2 sauces using the same ingredients They would not taste alike at all. The non fermented sauce would taste very sharp and vinegary while the Fermented sauce would have a more depth of character and mellowness to it. There is a place for both types of sauce and to understand it you might need to make the same sauce both ways and see the difference.

 

[Turbota]

Thanks RocketMan ..