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====Effects on Mixed Fermentation====
''Lactobacillus'' can have an impact on ''S. cerevisiae'' metabolism and the flavor-contributing metabolites that it produces. A study by [https://onlinelibrary.wiley.com/doi/10.1002/jib.569 Dysvik et al. (2019)] compared beer pre-soured with ''L buchneri'' versus pre-soured with lactic acid versus lactic acid added post yeast fermentation and found that lactic acid by itself did not significantly change the amount of volatile esters produced by the yeast strain that was tested (Fermentis US-05). However, the beers soured with ''L. buchneri'' had significantly different volatile ester compounds alcohols compared to the beers with just lactic acid added to them. Specifically, the beer that was pre-soured with ''L. buchneri'' ended up with less 2-methyl-1-butanol (alcohol, malty notes), 2-methyl-1-propanol (fruity/winey) and phenylethyl alcohol (rose/honey). Acetic acid was also much higher in the beers soured with ''L. buchneri'' versus the beers with just lactic acid added, but the acetic acid was still below flavor threshold. Formic acid was around twice as much in the wort soured with ''L. buchneri'' versus wort with lactic acid or no lactic acid/bacteria, but the formic acid disappeared completely in all of the beers tested at bottling time and after maturation in the bottle. Although this study used a neutral ale yeast (US-05) and alcohols/esters across all samples were below flavor threshold (although combinations of different alcohols/esters under threshold can have a synergistic flavor impact), this supports anecdotal reports from brewers that adding lactic acid to beer to make a sour beer does not produce the same beer than when the souring is done with ''Lactobacillus'', as well as the anecdotes from brewers that say that pre-souring wort with ''Lactobacillus'' results in less yeast character in the final beer. It is interesting to note that both the beers with ''L buchneri'' and the beers with just lactic acid added had similarly significantly lower levels of pyruvic acid compared to the beer fermented with just yeast, as well as less haze, indicating that lactic acid alone inhibits the amount of pyruvic acid produced by the yeast as well as haze (perhaps because a lower pH reduces protein-polyphenol haze formation, or maybe the lower pH increased yeast flocculation) <ref name="Dysvik_2019">[https://onlinelibrary.wiley.com/doi/10.1002/jib.569 Pre‐fermentation with lactic acid bacteria in sour beer production. Anna Dysvik, Kristian Hovde Liland, Kristine S. Myhrer, Bjørge Westereng, Elling‐Olav Rukke, Gert de Rouck, Trude Wicklund. 2019. DOI: https://doi.org/10.1002/jib.569.]</ref>.
The study also compared two pre-soured beers with ''L buchneri'' where one was boiled and hopped after souring and the other was not boiled but instead blended with hoppy wort before fermentation (the viability of the ''L. buchneri'' was greatly reduced in the beer that was blended with hoppy wort, but not completely killed as was the case for the kettle soured beer). The beer that was blended with hoppy wort ended up having the most acetic acid (still below threshold), and the highest level of fruity tasting esters: ethyl heptanoate and ethyl octanoate, indicating that if the ''Lactobacillus'' is allowed to live then it can contribute to more complexity over time. There were no differences in any of the beers as far as ethanol production or CO<sub>2</sub> production, and terminal acid shock did not occur (probably because the beers were only 4% ABV and 3.6 pH as opposed to the 8.4% ABV and 3.17 pH of the beer tested in the [[Saccharomyces#Fermentation_Under_Low_pH_Conditions|terminal acid shock study by Rogers et al.]]). It is important to note that the overall sensory differences reported in this study between the beers soured with ''L. buchneri'' and the beers soured with lactic acid were minor from a statistical analysis point of view <ref name="Dysvik_2019" />.