Hey everybody, what are your thoughts on maximizing lactic acid fermentation (or other probiotics)?

I ferment fruits and vegetables in a fermentation crock. I have found fruits higher in glucose ferment better than fruits lower in glucose, and especially better than vegetables.

It seems lactic acid bacteria use glucose in the fermentation process. In terms of getting way more bang for your buck, could you simply add lots of water and pure glucose to the crock along with the fruit? What about plain sucrose? Invert sugar?? So many questions. Will be experimenting and posting back if anyone sees this.

Any thoughts?

ben