>>12342570F. It looks like here though
- L. sanfranciscencis
Like other lactobacilli, it's Gram positive and microaerophilic, so definitely not an obligate anaerobe like Acetobacter. And lactobacilli are already in kraut, so this isnt much of a jump.
- L. fermentum
So these researchers tried it with corn mash,
https://doi.org/10.1046/j.1365-2672.2003.01852.xseeding with L. fermentum and comparing it with S. cerevisiae fermenters
>Acetic acid was highest in fermentations with L. fermentum reaching levels that were double that in spontaneous fermentations. Table 1 shows lactate concentration after 24, 48, and 72 hour periods to be basically the same between aerobic S. cerevisiae fermentation and L. fermentum.
