Lactobacillus Blend
Fabricante
Various
Cepa
Various
Tipo
Wild/Brett
Atenuación
N/A (souring agent)
Floculación
Low
Temperatura
32-45°C (90-113°F)
Acerca de
Lactobacillus is a souring bacterium used in kettle souring and mixed fermentation. It produces lactic acid without significant off-flavors, creating the clean tartness that defines Berliner Weisse, Gose, and sour pale ales. Multiple species (L. brevis, L. plantarum, L. delbrueckii) are used.