Cookbook talk:Japanese Pickled Plums (Umeboshi)

Hello: Every One...  I am a new member...

I go by the handle: FriendlyDaySportsman

I am very interested in what are All the bacteria that form naturally in UMEBOSH Japanaises Plums when fermented in natural salts...

Does any-one know the answer, the list of different bacteria that naturally form in these fermented plums? PLEASE Do Tell !!! Thanks

Thank you all !

PS: This is a small rime I found in a herbal book (i'm not sure of the author/person who wrote it)... It goes like this:

Gods were considered people that listened so close to nature, that nature would whisper it's secretes to them...

What's Chiso?
And when is red chiso "ready"?