Pediococcus Damnosus
Üretici
Various
Suş
Various
Tür
Wild/Brett
Mayşe Verimi
N/A (souring agent)
Flokülasyon
Low
Sıcaklık
15-35°C (59-95°F)
Hakkında
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.