Cross-contamination
Posted: Mon Feb 20, 2017 2:58 pmHi everybody
Is there a risk of cross-contamination to ferment at the same time in the same incubator (at about 30 Celsius I think) : shoyu koji, light rice koji, red rice koji and tempeh ?
It would be very convenient in term of logistics for me
Thanks
Julien
Is there a risk of cross-contamination to ferment at the same time in the same incubator (at about 30 Celsius I think) : shoyu koji, light rice koji, red rice koji and tempeh ?
It would be very convenient in term of logistics for me
Thanks
Julien