13,591
edits
Changes
added Chr hansen culture
|-
| [[Brewing Science Institute]] || ''L. delbrueckii'' || Lactobacillus delbrueckii || Homofermentative || || A Lactobacillus bacteria that produces a clean lactic sourness.
|-
| Chr. Hansen || Harvest LB-1 || ''L. plantarum'' || Faculatative Heterofermentative || The culture is ready for inoculation directly in all beverage bases without previous reactivation (freeze dried) || Harvest LB-1 is a freeze dried concentrated pure culture of ''Lactobacillus plantarum''. The culture has been selected to ensure a fast and safe acidification of cereal bases, vegetable juices and other sugar beverage bases. Can acidify wort to pH 3.2 and should allow brewers to decrease pH from 5.5 to 3.5 in ~ 16 hours. Temp range of 70 – 100 ⁰F. Tolerates 8 IBU. <ref>[https://www.gusmerbeer.com/wp-content/uploads/sites/8/2019/04/PI_GLOB_HarvestLB-1_718316_EN.pdf "Harvest LB-1". Chr. Hansen. Retrieved 12/19/2019.]</ref>
|-
| [[Craft Cultures]] || CCYL510 || ''L. delbrueckii'' || Homofermentative || || Lactic acid bacteria producing moderate acidity and sour flavors found in Lambics, Berliner Weiss, and Sour Ales. Commercial pitches only.