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clostridium saccharobutyricum bacteria

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Re: clostridium saccharobutyricum bacteria

Postby stillwagon » Sun Sep 29, 2013 1:10 pm

I am sure there is a way to keep the bacteria in perpetuity, I am just not equipped to do so. The cultures are cheap enough to buy them as needed. Then I worry less about mutation or foreign infections.
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Re: clostridium saccharobutyricum bacteria

Postby Kapea » Sun Sep 29, 2013 6:00 pm

So, I'm guessing that the cost is less than $400/batch? Pure strains are good.

Sometimes microbes make positive adaptations to their local environment when allowed to evolve over multiple repitching generations. This would probably not be a problem with the regulatory authorities. Breweries repitch as a mater of course.
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Re: clostridium saccharobutyricum bacteria

Postby stillwagon » Mon Sep 30, 2013 11:24 am

I will probably keep my own strain once I have the equipment to monitor it properly. Most of the bigger guys have some lab equipment for observation and propagation, etc. I am slowly building up my equipment in that regard. I bough a small incubator, and adapted an old commercial cooler into a larger one. I am working with a leading fermenting specialist to nail down the protocol. I didn't realize I would be spending this much time on microbiology...
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Re: clostridium saccharobutyricum bacteria

Postby Kapea » Tue Oct 01, 2013 3:17 am

That's the fun part (aside from the drinking) IMHO.
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Re: clostridium saccharobutyricum bacteria

Postby RandyMarshCT » Mon Dec 08, 2014 3:57 pm

I know this is an old topic (yeah, I'm that guy right now) but... has anyone on the hobby level purchased this bacteria and had success with it? I'm starting a dunder pit from scratch again shortly and I'd really like to get it "right". In the past I've used backset, but I really want to get a true dunder pit going for this year's rums. It's been almost 2 years since my last rum run. I've been re-reading all the dunder threads and I can't decide if I should order some cane cuttings or try and inoculate some backset with this commercial bacteria. December in New England isn't a very good time to try and capture my local flora, from what I understand. I'm heading to Barbados on Saturday and will be sniffing around at a couple distilleries.

Is this the only way to get a pure form of this bacteria? Should I save my money and throw a bunch of fruit and yogurt in a bucket with some backset?

It's too bad you can't just buy a tube at the homebrew shop like yeast.
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