13,600
edits
Changes
no edit summary
| || L. pontis ||
|}
===Sugar Utilization and Secondary Metabolites===
For a chart and in depth discussion on what types of sugars are fermentable by different species of ''Lactobaccilus'', as well as charts on secondary metabolites, see [http://phdinbeer.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/ Matt Humbard's ''Physiology of Flavors in Beer – Lactobacillus Species'' blog article].
In summary:
* Different species of ''Lactobacillus'' are capable of fermenting different types of sugars, including sugars that ''Saccharomyces'' may not be able to ferment.
* All types of ''Lactobacillus'' produce different levels of ''secondary metabolites'' (compounds that are not required for the organism to live <ref>[http://en.wikipedia.org/wiki/Secondary_metabolite Secondary Metabolite. Wikipedia. Retrieved 6/9/2015.]</ref>) in addition to the primary metabolites discussed above. These include acetaldehyde, diacetyl, fusel alcohols, and many more compounds (see [http://phdinbeer.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/ Matt's article] for more details).
==See Also==