Link to an old post:

//www.curezone.org/forums/fm.asp?i=932840#i


Plus we now know that at least a few of the flavors of mycoplasma live off your sulfur and become more active the more sulfur is available. This is particularly problematic since your cell wall can't function properly without sulfur yet supplying sufficient sulfur may cause more trouble if not also keeping mycoplasma under control....

Mycoplasma fermenters patented by the US ARMY...thanks guys...