Making hydrolysates

[BBQ King]

Has anyone tried making Lactobacillus hydrolysates. Very effective for nearly anything. You need to make a bacterial culture first, then use this to digest liver, fish or other stuff.
It's not my YT channel, just want to know if anyone has tried this before I do it myself. 

Here is the bacteria culture;

Liver hydrolysate:

Also CSL:

https://youtu.be/_e-jE1fsGUM?si=Vw6meCB7nNUcwoPY

 

[OldBoy]

Why bother mate..... guess this will be deleted 😂

[framey]

4 hours ago, OldBoy said:

Why bother mate..... guess this will be deleted 😂

Wrong forum lol

[BBQ King]

14 hours ago, OldBoy said:

Why bother mate..... guess this will be deleted 😂

why is that mate? 

 

[BBQ King]

I was speaking to some people in a fermented food group on faceache...
There is this chef there doing his own meat and sausage stuff.

He strongly adviced me not to use homemade culture but pointed me towards commercial bacteria cultures. with the homemades it is hard to get consistent results and also you risk food poisoning like salmonella and botulin. In particular when fermenting liver and fish.
This one should be perfect:
https://www.weschenfelder.co.uk/flora-italia-lc-25g-sachet.html

Recipe from the chef:

1. Mince fresh Mackerel thoroughly.
2. Add:
   • 8–10% salt
   • 3–8% molasses or glucose
3. Acidify immediately:
   • lactic acid alone, or
   • lactic + small amount citric acid
     until pH reaches ~4.0–4.2.
4. Add Flora Italia LC at recommended dosage.
5. Ferment in food-grade bucket/container at ~20–30 °C.
6. Stir daily with clean utensil.
7. When liquefied and sour-stable (typically 1–3 weeks), store cool/refrigerated.
    

Can store for a year in the fridge. 
Warning. If it later develops:

• swelling pressure,
• mold,
• strong fecal/sewage odor,
• sharp sulfur gas,
• or pH rise,

discard it.

[OldBoy]

4 hours ago, BBQ King said:

why is that mate? 

 

I might be mistaken, but think one of your original posts on here was deleted?

Anyway, I have wasted a bit of time earlier looking into hydrolsates, seems too much faffing about and can't be bothered with it. God knows what the fish one smells like!!!

Seems like there is nothing new anymore in the 'bait war' trends, will younger carpers actually do this... of course not.

As a property program said ages ago, it's all about 'location, location, location' 👍

Tight lines to all, hopefully I will get on bank when my club lake reopens after spawning is done 👍

[Paul S]

Hi all; I posted a link to this channel on the other forum and got my account restricted for it - not that I care tbh..

I've not done any hydro's myself but this channel shows clearly how to do it at home; I generally get this from AA or Luc at Feedstim, both are excellent. I have done a fair bit of Lactic fermentation over the last few years, mainly in particles and yep, done well in  the specific conditions the results make it highly worthwhile. 

[salokcinnodrog]

On 12/05/2026 at 12:49, OldBoy said:

I might be mistaken, but think one of your original posts on here was deleted?

Anyway, I have wasted a bit of time earlier looking into hydrolsates, seems too much faffing about and can't be bothered with it. God knows what the fish one smells like!!!

Seems like there is nothing new anymore in the 'bait war' trends, will younger carpers actually do this... of course not.

As a property program said ages ago, it's all about 'location, location, location' 👍

Tight lines to all, hopefully I will get on bank when my club lake reopens after spawning is done 👍

Yes it didn't link to any hydrolysates link, it was a 'rant' by someone about people copying their bait.

Now hydrolysates are actually fairly easy to use, and many people can use bait that is effectively breaking itself down without realising it.

I think it is in the Specialised hookbait thread, where I mention efflorescence, the enzymes, salts and sugars coming to the surface of baits

 

[BBQ King]

On 12/05/2026 at 13:49, OldBoy said:

I might be mistaken, but think one of your original posts on here was deleted?

Anyway, I have wasted a bit of time earlier looking into hydrolsates, seems too much faffing about and can't be bothered with it. God knows what the fish one smells like!!!

Seems like there is nothing new anymore in the 'bait war' trends, will younger carpers actually do this... of course not.

As a property program said ages ago, it's all about 'location, location, location' 👍

Tight lines to all, hopefully I will get on bank when my club lake reopens after spawning is done 👍

Yes, my post disappeared and I have no idea why. It was a link to a blog that directed people to the Bait tactics youtube channel
I have experienced good results with fermented particles, will try the fish next time. an easier solution is just to use anchovy or fish sauce from the Asian shops, its basically fermented fish in salt too

 

[salokcinnodrog]

On 15/05/2026 at 09:34, BBQ King said:

Yes, my post disappeared and I have no idea why. It was a link to a blog that directed people to the Bait tactics youtube channel
I have experienced good results with fermented particles, will try the fish next time. an easier solution is just to use anchovy or fish sauce from the Asian shops, its basically fermented fish in salt too

 

I told you why it was removed:

 

On 14/05/2026 at 21:05, salokcinnodrog said:

Yes it didn't link to any hydrolysates link, it was a 'rant' by someone about people copying their bait.

 

[BBQ King]

On 16/05/2026 at 14:59, salokcinnodrog said:

I told you why it was removed:

 

 

Not that it is important, but there was links to the Bait Tactics channel and video in there 😄

[jules007]

Here is a better bait idea and less risky, less grisly take a kilo of dried hemp seed soak for 24 hours in a large tub of COLD water, bring to boil for about 5 minutes and spod out on fishing spot, the hemp releases natural oils and feeding stimulates to draw carp into location

[BBQ King]

13 hours ago, jules007 said:

Here is a better bait idea and less risky, less grisly take a kilo of dried hemp seed soak for 24 hours in a large tub of COLD water, bring to boil for about 5 minutes and spod out on fishing spot, the hemp releases natural oils and feeding stimulates to draw carp into location

I get your point, but this a bit like shouting 'I LIKE CHOCOLATE MILK' when people are discussing wines. 

[salokcinnodrog]

8 hours ago, BBQ King said:

I get your point, but this a bit like shouting 'I LIKE CHOCOLATE MILK' when people are discussing wines. 

Not necessarily. Even soaking and boiling is releasing attractors, additional fermentation of particles releases hydrolysates. 

Aging certain beef cuts, steaks, increases the utilisation of the available protein.

Hydrolysate is a posh way of saying more digestible or usable protein, and can refer to meat, seeds, beans, legumes.

Soaking and boiling hemp is doing just that. In fact while hemp is edible 'raw', it is more attractive when heated and oils are released. Even plain crushed hemp is more attractive after boiling water is poured over it.

 

[framey]

48 minutes ago, salokcinnodrog said:

 

Hydrolysate is a posh way of saying more digestible or usable protein, 

 

Or a quick way to empty your pocket.

[salokcinnodrog]

11 hours ago, BBQ King said:

I get your point, but this a bit like shouting 'I LIKE CHOCOLATE MILK' when people are discussing wines. 

You have never read the Harlan Coben's Myron Bolitar series of books. Myron Bolitar would rather drink Chocolate Yoohoo over his friend Win Lockwoods choice of wine.

 

1 hour ago, framey said:

Or a quick way to empty your pocket.

They can do, but have been used for years, and quite probably many anglers have used them without knowing that they have done so:

CSL Liquid, Liquid Yeast, Liquid Liver, various liquid fish products.

 

 

[framey]

Liquid yeast or liquid liver doesn’t sound as scientific though lol.

[salokcinnodrog]

55 minutes ago, framey said:

Liquid yeast or liquid liver doesn’t sound as scientific though lol.

Are you saying that anglers are being connived into buying products by scientific wording?😜😆

I have used Liquid Liver and Liquid Yeast for years, various companies sold forms of CSL.

[BBQ King]

13 hours ago, salokcinnodrog said:

Not necessarily. Even soaking and boiling is releasing attractors, additional fermentation of particles releases hydrolysates. 

Aging certain beef cuts, steaks, increases the utilisation of the available protein.

Hydrolysate is a posh way of saying more digestible or usable protein, and can refer to meat, seeds, beans, legumes.

Soaking and boiling hemp is doing just that. In fact while hemp is edible 'raw', it is more attractive when heated and oils are released. Even plain crushed hemp is more attractive after boiling water is poured over it.

 

 “hydrolysate” is not just a posh word for digestible protein. It usually means a material where proteins or other polymers have actually been broken down by hydrolysis.

A proper hydrolysate should have measurable breakdown. For a protein hydrolysate that usually means things like degree of hydrolysis, soluble nitrogen, free amino acids and the amount/size range of small peptides. In other words, it is not just “old”, “boiled”, “more digestible” or “a bit fermented”. There should be a controlled breakdown of the raw material. Either via enzymes, acids, fermentation or other methods. 

Uncontrolled fermentation is different. It may create attractive compounds, and it may partly hydrolyse proteins or carbohydrates, but the result will not be consistent unless the process is controlled. The final product will depend on which bacteria or enzymes dominate, the pH, salt level, temperature, oxygen exposure and how long it is left.

That is also why homemade ferments can be risky. If you don't have control, the wrong microbes might get involved and you may be growing potentially dangerous bacteria. 
In addition to botulism, you can add Salmonella, staphylococs, listeria and several others.
Some of these are mainly a risk to the person handling the bait. Others may also matter for fish health or water quality.

 

 

[Paul S]

Agree 100% that this must be a controlled process if done at home; sterilisation of all containers and utensils, using one way breathers etc, things can go wrong very easily if unknowingly allowed . Done well with care and attention, it is well worth the extra effort in my experience. Fermentation and pickling are commonplace where my wife is from, the UK is slowly (as with everything) coming round to the process..

Think of it as a way of liberating the amino acids that form to make peptides and proteins, humans do this process in an extremely low ph environment in the gut, relying on trillions of microbes to break down these proteins and to excrete hormone's that serve to repair and maintain the biological system, whereas the carp has a far simpler, and shorter GI tract that whole foods can and do pass straight through, often seen on the mat or sling. Anything to help the absorption of amino acids can only be a good thing of course. It surprises me when a known angler states carp are stupid because they eat there own poo, he clearly missed that day at school.. Cooking hemp is not quite at the same level of natural processing even though it can produce fantastic bait..!

The other thing is what the resident gut microbe balance is, which is a direct result of what we eat, the same goes for fish. Humans can have a wildly varied gut microbiome, some good some bad, often pretty poor if heavily processed food, beer, (alcohol in general) and fizzy pop etc are consumed regularly, leading to increased levels of communities of unwanted bad bacteria which will excrete the wrong substances for good health and lead to illness over time. I have a 56 page document on my own gut balance, something I was far more keen to get the results from than my A levels..  We should consider the same ideals for bait, as a long term food source especially, and avoiding any preservatives in my opinion is high on the list of priorities. None of my own baits use any preservative, natural or synthetic, including hookbaits even though (and before someone points out) they are not consumed..

[salokcinnodrog]

2 hours ago, Paul S said:

None of my own baits use any preservative, natural or synthetic, including hookbaits even though (and before someone points out) they are not consumed..

Bet you they do😉

If you put a flavour in a bait, it has the base solvent, which is in many cases a preservative. If you put in a powdered ingredient, it likely contains either an anti-caking agent, or an ingredient to slow down or prevent it going rancid, they are preservatives. 

Even basic sugar and salt are forms of preservative.

4 hours ago, BBQ King said:

hydrolysate” is not just a posh word for digestible protein. It usually means a material where proteins or other polymers have actually been broken down by hydrolysis.

Actually it is, to quote myself "Hydrolysate is a posh way of saying more digestible or usable protein".

If you copy my statement above, go to Google and then type in 'is' followed by pasting my wording above you will get the answer "Yes, basically it is", and then a scientific process review.

 

I would not have said it without knowing what I was saying, and buzzwords get put into baitmaking just like in convincing humans that isotonic, hydrolysates, are better for you than a standard diet.

However, for the average person, regular protein is digested and used just fine. Hydrolysates often come with a much higher price tag, so you are mostly paying for the speed of absorption rather than a magical increase in overall nutritional quality. 

Then you have potential side effects of hydrolysates, poor palatibility, bloating, gas, diarrhoea or constipation and funnily enough, many contain preservatives, sugar alcohols, thickening ingredients and artificial sweeteners.