Changes

Recent studies on lactic acid fermented malt beverages also support that ''Lactobacillus'' produces only about 0.1% ABV, producing "non-alcoholic" fermented malt beverages <ref name="Dongmo" /><ref name="Peyer" />. Elde Arendt, a brewing scientist that specializes in ''Lactobacillus'' presented her work at the Belgian Brewing Conference 2015. In it she explained that LAB will only ferment 0.5°P of wort regardless of the gravity of that wort. When asked at the end of the presentation why ''Lactobacillus'' only ferments ~0.5°P (note that Shaner's experiment shows ''Lactobacillus'' fermenting ~1°P, although this may be due to a margin of error since Shaner only performed this experiment once), considering that ''Lactobacillus'' ferments maltose and there is plenty of maltose in wort, Arendt responded that she believes that the bacteria reaches max cell density in the wort with relatively little sugar requirements (~16 mins in and ~25 mins in):

Taubman et al. published a study in the MBAA Technical Quarterly that reported that a strain of ''L. brevis'', ''L. curvatus'', ''L. plantarum'', and ''Pediococcus pentosaceus'' that were found to reduce gluten in bread making had a similar functionality when fermenting wort. They found that these strains reduced gluten to undetectable levels in 5-7 weeks. However, they lost the ability to reduce gluten when co-fermented with yeast, probably due to competition from the yeast. The wort that was fermented with only one of the lactic acid bacteria strains and no yeast resulted in an unpleasant fermented beverage. The researchers also reported analyzing commercial sour beers and finding some with reduced levels of gluten, but did not offer an explanation on how to accomplish this <ref>[https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-1-0305-01.aspx ​Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods. Brett F. Taubman, Stephan Sommer, Jacob Edwards, Travis Laws, Logan Hamm, and Brenton A. Frank. 2018. DOI: https://doi.org/10.1094/TQ-55-1-0305-01.]</ref><ref>[http://masterbrewerspodcast.com/094-microbial-gluten-reduction-in-beer-using-lactic-acid-bacteria-and-standard-process-methods "094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods". Master Brewers Association Podcast. June 2018.]</ref>. The researchers hypothesized that the cause of the off-flavors in the 100% ''Lactobacillus'' fermentations were due to oxygen and hydrogen sulfide in the headspace of the fermenters, however, previous research has shown that wort fermented with only ''Lactobacillus'' does not fully attenuate which leaves ample amounts of residual sugar available for contaminants to potentially produce off-flavors (assuming they can withstand the low pH produced by the lactic acid bacteria fermentation). Performing long fermentations with only ''Lactobacillus'' are generally not recommended due to the residual sugar left by 100% ''Lactobacillus'' fermentation. For example, it is recommended to [[Wort_Souring#Souring_in_the_Boiler_.28Kettle_Sour.29|kettle sour]] within 24-48 hours in order to avoid off-flavor development. Attenuation/ethanol/final gravity measurements were not reported in this study.