Hi all,
I've been reading about the bacterium, Lactococcus lactis. ( There are also subspecies, and endless engineered strains that researchers are creating.)
It produces some bacteriocins, antimicrobials such as nisin, that are active against some pathogenic bacteria, such as some strep. species.
https://books.google.com/books?id=J...nepage&q=nisin inhibits streptococcus&f=false
It also produces a protease inhibitor, elafin. Elafin has some anti-inflammatory properties.
@Elph68 , perhaps this microbe would help?
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4371826/
I ordered a Mesophilic culture from a cheese making site, but I see that they don't ship internationally.
There are sites located in other countries, though, that sell these cultures, so it shouldn't be too hard to find them.
The culture I'm trying has three subspecies : Lactococus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactic biovar diacetylactis.
This is only my second day trying this culture, so, I can't honestly say anything about it yet.
I added the culture to heavy cream, and in 18 hrs, it was ready. delicious
It can be added to milk, to make a kefir/buttermilk, etc.
These microbes are found in grasses, vegetables, etc. I read about a guy who made a kimchi from this culture, so if someone doesn't do dairy, perhaps a veg. culture would work.