Pediococcus Damnosus
Производитель
Various
Штамм
Various
Тип
Wild/Brett
Степень сбраживания
N/A (souring agent)
Флоккуляция
Low
Температура
15-35°C (59-95°F)
О сайте
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.