During this period of  canal mania , huge sums were invested in canal building, and although many schemes came to nothing, the canal system rapidly expanded to nearly 4,000 miles (over 6,400 kilometres) in length. Many rival canal companies were formed and competition was rampant.
Cabbage contains enough lactic acid bacteria in order to ferment and produce sauerkraut with salt alone. In order to obtain product of the highest quality all those bacteria strains must ferment in a certain sequence. This happens naturally as long as sauerkraut is fermented around 65Â° F (18Â° C).igher temperatures produce sauerkraut in 7-10 days but of the lesser quality. This creates such a fast fermentation that some types of lactic acid bacteria don't grow at all and less reaction take place inside what results in a less complex flavor. 1  Below 45.5Â° F (7.5Â° C) fermentation time is up to 6 months.
Lactic acid bacteria (LAB) are responsible for many fermented foods such as sauerkraut, pickles and yogurt. They have also been isolated from wines at various states of vinification.In wines they are responsible for malolactic fermentation (MLF) which can be beneficial in some cases and undesirable in others.ource of Lactic Acid Bacteria. The bacteria can be found on the surface of grapes and grape leaves. During the harvest, the bacteria gain entry into the winery with the grapes. Their population on the surface of the fruit is generally low and it depends on the level of maturity and the condition of the fruit.