Changes

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 ==