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Lactobacillus

206 bytes added, 11:46, 23 July 2015
100% Lacto updates
The amount of CO2 produced is very small in ''heterofermentative'' species. Lance Shaner of Omega Yeast Labs noted that although L. brevis is classified as ''obligatory heterofermentative'', the human eye cannot detect any CO2 production in the Omega Yeast Lactobacillus blend (OYL-605). Lance still needs to test this blend to see if it produces any CO2 at all. It is clear though that any type of ''Lactobacillus'', regardless of whether it is ''heterofermentative'' or ''homofermentative'', cannot produce a krausen. Krausens are sometimes seen with the use of commercially available ''Lactobacillus'' cultures. If a krausen develops in wort when it is the only culture that is pitched, this is indicative of cross contamination of ''Saccharomyces'' or ''Brettanomyces'' in either the wort, or the ''Lactobacillus'' culture itself <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1083842231643990/?comment_id=1084646124896934&offset=0&total_comments=26&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Discussion with Lance Shaner on MTF. 6/7/2015.]</ref>. In addition to this, ''heterolactic'' fermentation by ''Lactobacillus'' can only produce 10-20% of the ethanol that Saccharomyces can produce <ref name="PhysioLacto">[http://phdinbeer.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/ Humbard, Matt. Physiology of Flavors in Beer – Lactobacillus Species. Retrieved 6/14/2015.]</ref>, therefore a high level of attenuation cannot be achieved by ''Lactobacillus'' and is again a sign of cross contamination by yeast.
Lance Shaner's experiment on testing [[100% Lactobacillus Fermentation]] showed that '''pure cultures''' of WLP677, WLP672, Wyeast 5335, Wyeast 5223-PC, and the ''L. plantarum'' from Omega Yeast OYL-605, could not fully attenuate a 1.037 SG wort. The most attenuative ''Lacto'' culture, WLP677, was only able to attenuate down to 1.03303255 SG. It is likely that all species and strains of ''Lactobacillus'' available to brewers cannot fully attenuate wort. In addition, this study showed at most a 0.29% ABV in 100% ''Lacto'' fermentations (attributed to WLP677). See [[100% Lactobacillus Fermentation]] for more information. If a higher attenuation is achieved, cross contamination of yeast is most likely the cause.
===Sugar Utilization and Secondary Metabolites===

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