Once they had determined the seed culture was the right option, they tried to make a variety of fermented foods. Much to their delight, the bacteria worked perfectly. The end products were formed and had many of the expected aesthetic properties in terms of viscosity, taste, and the always important mouthfeel. Most importantly, they were safe. In all of the samples made, the levels of pathogens were either lower than the needed concentration to cause infection or were simply not detected.