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Other bacterias, including species and strains of Streptococcus (more so) Lactobacillus (less so) can produce various amounts of isovaleric acid from leucine, as well as other compounds from other carboxylic acids <ref>[http://aem.asm.org/content/70/7/3855.full Helinck, Le Bars, Moreau, and Yvon. Ability of thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids.]</ref>. This may be the reason that sour mashes often have a rancid cheese off flavor (although this may also be at least partially due to [[Butyric Acid]] production during [[Sour Mashing]]).
Isovaleric acid can also be produced by the oxidation of hops <ref>[http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1970.tb03256.x/pdf Green, C. P. The Volatile Water-Soluble Fraction Of Hop Oil. Aug 24, 1909.</ref><ref>[https://books.google.com/books?id=oWQdjnVo2B0C&pg=PA498&lpg=PA498&dq=oxidation+of+hop+resins+3-Methylbutanoic+acid&source=bl&ots=wmM8jX-qJY&sig=_wFzzuUA40eg0vMNc-7vfU6tneA&hl=en&sa=X&ei=XX2PVJHDI4bcoATjoYK4BA&ved=0CEcQ6AEwBQ#v=onepage&q=oxidation%20of%20hop%20resins%203-Methylbutanoic%20acid&f=false Oliver, Garret. The Oxford Companion to Beer. 2001. Pg 498.]</ref>.
==References==
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