13,591
edits
Changes
→Commercial Pediococcus Cultures
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| [[East Coast Yeast]] || ECY33 || ''P. parvulus'' || Isolated from lambic which was refermented with grapes, this strain of ''Pediococcus'' produces lactic acid, diacetyl, and may cause ropiness in beer. Always add ''Brettanomyces'' where ''Pediococcus'' is used <ref name="ecy_website">[http://www.eastcoastyeast.com/wild-stuff.html "Wild Yeast / Brettanomyces / Lactic Bacteria". East Coast Yeast website. Retrieved 04/27/2018.]</ref>.
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| [[Escarpment Laboratories]] || Pediococcus Blend || Two ''Pediococcus'' strains (''P. damnosus'' and ''P. pentosaceus'') || This blend of 2 hop-resistant Pediococcus strains (P. damnosus and P. pentosaceus) is intended for use in long-term souring. Neither strain has been observed to produce exopolysaccharides (EPS). We recommend 15 IBU or less in the first generation.
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| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-998 || ''P. damnosus'' || Gram positive cocci that produces lactic acid. Also produces diacetyl and several proteins that may cause a "rope" to form in the beer. Rope will disappear with time. Oxygen and hop sensitive. 75-90°F Temperature Range. '''No longer available.'''