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Should the sour mash display prominent character of these spoilage organisms, such as rancid/vomit/fecal aromas or moldy patches, it may be advisable to not use the sour mash. If the sour mash is not acidic enough it is possible for human pathogens to be present in the mash (over 4.4 pH), and it may not be advisable to taste the mash, especially if noticeable spoilage aroma is detected. [[Sour Worting|Sour worting]] is generally not as susceptible to these spoilage organisms.
==Microbiologyand Biochemistry==The buffering capacity of the mash is higher than wort due to the grain material. This has a positive affect on the growth of lactic acid bacteria. Peyer et al. (2017) found a slight increase in cell growth of ''Lactobacillus'' when incubated in a soured mash versus when souring in wort . However, due to a much higher concentration of sugar content and buffering capacity of the sour mash versus plain wort, less lactic acid was actually produced <ref name="peyer_2017">[http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. Schutter, Elke K. Arendt. 2017.]</ref>.
==See Also==