Pediococcus Damnosus
Fabricante
Various
Cepa
Various
Tipo
Wild/Brett
Atenuação
N/A (souring agent)
Floculação
Low
Temperatura
15-35°C (59-95°F)
Sobre
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.