13,590
edits
Changes
update to 100% lactobacillus fermetnation section
<youtube width="300" height="200">9a-ZpF2LDm8</youtube>
An in-house experiment by Bell's Brewery which was presented at the MBAA Conference 2017 by Timothy Lozen reported slightly higher amoutns of ABV from a few species of ''Lactobacillus''. Out of 7 different species of ''Lactobacillus'' that were tested, ''L. bucherni'' (White Labs) produced the most alcohol at 0.64% ABV. ''L. rossiae'' (White Labs) and ''L. brevis'' (Bell's Brewery) produced around 0.4% ABV. ''L. delbruekii'' subsp. ''bulgaricus'' (ATCC #11842) produced around 0.5% ABV. The other strains, which were ''L. delbruekii'' subsp. ''lactis'' (ATCC #12315), ''L. casei'' (White Labs), and ''L. plantarum'' (Goodbelly) produced 0.1% or lower ABV <ref name="lozen_2017" />.
* See also [[100% Lactobacillus Fermentation]].