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Dry hopping can contribute to bitterness in beer through oxidized alpha acids and oxidized beta acids. Alpha acids will also dissolve into the beer, which are estimated as being 10% as bitter as iso-alpha acids. Dry hopping also has a linear impact on the pH of beer regardless of the starting IBU or pH: the pH rises by 0.14 per pound of hop pellets per barrel of beer (~0.5 ounces per gallon) <ref name="Maye_2016" /><ref name="Shellhammer, Vollmer and Sharp, CBC 2015"/>.
Although the mechanisms are not fully understood, dry hopping inhibits lactic acid bacteria. See the links below.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1284618654899679/ MTF thread on using very small amounts of subtle effects.]