Re: Re: Fermented peanut butter soup?

[Guest guest]

Were the peanuts used raw or roasted? If they were raw, it is

possible that you could propagate some bad bugs from them (Aspergillus,

I think) although I doubt that the environment is ideal for them and

most batches of peanuts are supposed to be tested for the presence of

aflatoxins before they can be released for commercial sales. On the

other hand, if they are roasted, then there should be no problems with

them (or roast them yourself, before using them). The microbes are dead

and the aflatoxins that might exist on the peanuts are the ones that

you've already decided to risk eating.

The ferment almost certainly came from the miso which has a much

greater likelihood of being " live " than the peanuts. Especially given

the aerobic conditions and the high salt content that most miso will

contribute to such a soup (a brining environment), I think that your

friend had a lacto-bacillus or similar ferment which should be

relatively safe. Now then, taste would be an interesting issue.

Geoffrey Tolle

C. Adler wrote:

>

>

> I don't know what would have made it brew, but I think it would be

> interesting if a person could analyze the microorganisms in it.

> Peanuts are said to be universally contaminated with fungus and their

> mycotoxins. But I'm thinking that the " good bugs " from the miso

> might have had an effect on the mycotoxins...maybe even killed them

> like lactobacillus does to " bad bugs " in raw milk? Or maybe the

> fungi ended up being food for the miso bugs?

> >

> >

>

> Thanks, . Does anyone else have any thoughts about this?

>

> ~

>