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Also found was an increase in [https://en.wikipedia.org/wiki/Diacetyl diacetyl] and [https://en.wikipedia.org/wiki/Acetoin acetoin] in the beers that were co-fermented with ''L. amylovorus'' and US-05 versus the beers that were kettle soured or mash soured. Both of these compounds are responsible for the buttery taste in beer. Normally, after primary fermentation the yeast reduces daicetyl to acetoin, which is then converted to butanediol, however during a co-fermentation with ''Lactobacillus'', this conversion was inhibited in this study <ref name="Peyer_2017" />.
Sensorily speaking, the kettle soured beer tasted "more pure" with less off-flavors, and a plum-like aroma. The sour mash and kettle sour beers had a lingering sour aftertaste, while the beer co-fermented with ''L. amylovorus'' and US-05 was described as having an astringent aftertaste. This astringent aftertaste was speculated by the authors to be caused by LAB cell autlysis, which might have also contributed to a more complex flavor profile in the co-fermented beer <ref name="Peyer_2017" />.
== Commercially available Lactobacillus strains and their pH change over time ==