Hey all,
Having read a lot about fermentation with regards to carbohydrate-based baits, I always came across the amylase-thing, which obviously aims at increasing the monosaccharides-levels. However, the lactic acid fermentation which turns present monosaccharides into lactic acids is somehow rather rarely discussed...
That's for me seems quite suprising, as there is common scientific evidence, that organic acids (such as lactic acids) can be detected by the carps‘ chemreceptional senses, whereas - at least from what I am aware of - there is a quite controversial discussion amongst experts as to whether monosacharides are really detectable by chemosensory reception?
Any thoughts on this?
Best regards
Simon
Having read a lot about fermentation with regards to carbohydrate-based baits, I always came across the amylase-thing, which obviously aims at increasing the monosaccharides-levels. However, the lactic acid fermentation which turns present monosaccharides into lactic acids is somehow rather rarely discussed...
That's for me seems quite suprising, as there is common scientific evidence, that organic acids (such as lactic acids) can be detected by the carps‘ chemreceptional senses, whereas - at least from what I am aware of - there is a quite controversial discussion amongst experts as to whether monosacharides are really detectable by chemosensory reception?
Any thoughts on this?
Best regards
Simon
In reply to Post #1
good job I saw the words bait then carp I thought 1 of us was in the wrong place.. I hope other understand it !!
good job I saw the words bait then carp I thought 1 of us was in the wrong place.. I hope other understand it !!
In reply to Post #1
Sorry I'm out
Sorry I'm out