Lactobacillus Blend
제조사
Various
균주
Various
종류
Wild/Brett
발효도
N/A (souring agent)
응집성
Low
온도
32-45°C (90-113°F)
소개
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.