Pediococcus Damnosus
Hersteller
Various
Stamm
Various
Typ
Wild/Brett
Vergärungsgrad
N/A (souring agent)
Flockungsverhalten
Low
Temperatur
15-35°C (59-95°F)
Über
Pediococcus damnosus is a lactic acid bacterium used in lambic and Flanders-style sour ale production. It produces lactic acid more slowly than Lactobacillus but creates a more complex, vinous sourness. It also produces diacetyl, which is later cleaned up by Brettanomyces.