Lactobacillus Blend
メーカー
Various
菌株
Various
種類
Wild/Brett
発酵度
N/A (souring agent)
凝集性
Low
温度
32-45°C (90-113°F)
概要
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.