The salt is probably from the process of hydrolysation. You can use hydrochloric acid to break apart the amino acids, then neutralise it with sodium hydroxide, leaving salt. The dutch one I linked has 20% salt. I think I am going to go with them, if I can. I suspect I will end up with enough to last me 30 years, and with a shelf life significantly less than that, but I think it will be an interesting addition to my cooking.For the salt, I actually really don't know. Seems weird.w.
Yes, standard plate count should be the same as CFU. I don't know what the normal cutoff are, but 10^4 is considered in microbiological work low, whereas 10^8 or 9 can be considered high. Your colon reaches 10^12 cfu/ml.
Coliforme doesn't mean poo. It means a group of bacteria looking similar to E.coli. While many people know E.coli as a gut bacterium, it's not really that (you have it in the gut, but not a major component), it's essentially weed, growing everywhere, and is a common contaminant. Therefore often checked separately.
I'd like to check what the sigma aldrich uses in their microbiological products, but their website is just...can't even call that functional.
thanks for the info, that is really informative.