For sauerkraut:

http://www.splammo.net/foodapplmicro/applkraut.html

The results are at the bottom of the page.

Unrelated but I like to compare numbers:

Kefir cfu/mL:
Lactococci : 1,000,000,000 10^9
Leuconostocs : 100,000,000 10^8
Lactobacilli : 5,000,000 5x10^6
Acetobacter : 100,000 10^5
Yeast : 1,000,000 10^6

From Dom's website. I don't know how these increase or decrease over time.


About EM, I don't have any specific data, but I though it was how it always went, i.e bacterial population increases, then it eventually reach a death/reproduction balance, then it declines as the Sugar content gets too low.

Also, I'm pretty sure that the more products the bacterias make, the slower they (and their enzymes) become (as the acids and other products increase). Thus, 100% fermentation of the sugars is impossible...

[Message removed by a Forum Moderator]

Direct sun exposure, or in a dark box exposed to the sun (some say no direct sun, some say it increases the phototrophic bacterias number).

Maybe putting it in how water is an isolated box (such as a big enough lunch box).

It's getting hot here, I'll have to find another way than using the radiators.

Keep in note that even at room temp, the fermentation produces some heat.