Pediococcus Damnosus
Fabricant
Various
Souche
Various
Type
Wild/Brett
Atténuation
N/A (souring agent)
Floculation
Low
Température
15-35°C (59-95°F)
À propos
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.