Nordic pulp & paper research journal impact factor

WHO WE ARE:
Lou Boos
. Box 29129
Atlanta, GA 30359
Tel: 404-982-0049
Fax: 404-982-0205
louboos@ Tom Marchetti
142 South Pintail Rd.
Chagrin Falls, OH 44023
Tel: 440-708-2982
Fax: 440-708-0153
tommarchetti@ Phil Britton
1450 Sumner Oaks Ct.
Marietta, GA 30062
Tel: 770-578-0304
Fax: 770-578-0325
philbritton@ Jeff Cross
2123 Woodynoll Dr.
Portage, MI 49002
Tel: 269-321-8868
Fax: 269-321-8992
Cell: 269-599-4214
Territory: MI, WI, MN, Upper IL, OH, IN jeffcross@

When I designed my laphet experiment, I had to consider that the conditions for processing laphet in Denmark are rather different from those in Burma. Much to my sorrow, the lab context did not really allow me to ferment the laphet in bamboo vats in the ground up to a year… Also, I could not be certain if wild fermentation would start based on the LAB found naturally on the leaves, as it does with the original laphet. I needed to be sure that it is the LAB fermenting the laphet and that some other bacteria will not take over. Therefore, I decided to inoculate the leaves with various sources of LAB, creating five different versions of laphet in each batch. For the different sources of LAB, I used whey strained from syrnet mælk (A) and yogurt (B) as well as some skyrkultur (C) and fermented bee pollen (D) that I mixed with filtered tap water. In addition, I also immersed the leaves in salt brine (E) to create an environment favourable for the LAB. Because the beech leaves gave out enough liquid, I was able to immerse the leaves in their own liquid and thus create a wild fermentation, similarly to the original laphet . The currant and birch leaves were too dry for the same process.

Nordic pulp & paper research journal impact factor

nordic pulp & paper research journal impact factor

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