Anyone know if this microbe will produce lactic acid without the presence of malic acid? Did a preliminary search and found nothing. |
Thanks, Caleb! I hoped that you would respond. What was your source for this, if you don’t mind? |
http://onlinelibrary.wiley.com/store/10.1111/j.1365-2672.2005.02628.x/asset/j.1365-2672.2005.02628.x.pdf?v=1&t=ic4u75yy&s=1b965b46fb904f6aa7639223fbf0f39d09a8c048 |
Looks like some strains can utilize trehelose which, is neat. Despite having the gene encoding the enzyme that breaks maltose (into a presumably usable glucose), that same manuscript did not show maltose utilization. Could be due to lack of a maltose transporter perhaps. |
So, to update, I just made a starter with this strain last night. Will pitch it into a non-hopped wort (just incase it is inhibited by IBUs or hop compounds as I can’t find any info on that) made with pils and wheat. I’m going to give it about a day’s head start and then pitch the wyeast Canadian-Belgian strain (Unibroue) along with some Brett beer dregs. I’ll get back to you guys in a couple months with results, as I’ll probably only let this beer go 8 weeks before bottling. This thread should still be on the first page by then, ehh? ;) |
Will you check the pH of the starter? Did you add any glucose to the starter? |
Originally posted by CLevar Probably not as I don’t own a pH meter. I guess I could get one from someone if I really wanted to do so. Originally posted by CLevar Nope. Why do you ask? |
Originally posted by HornyDevil If the strain of bacteria that you have can’t use maltose (and it seems like this is the case for this bacteria) is worry a bit that the amount of usable carbon in the starter isn’t enough to really get your cell count up. It doesn’t really matter, as, if given enough time, the cells you pitch will make lactic acid (provided wort has all the factors required for the growth of this organism), but I like to have things happen a bit faster and adding lots of cells can accomplish this. Adding glucose to Lacto. starters has allowed me to get fairly high CFU, and I consider that a good thing. Other additions such as tryptone, yeast extract, etc can also help with cell density, but depending on the v/v pitch I worry about adding too much "umami" character. Sorry for the rambling answer |
Originally posted by CLevar No reason to apologize. The information is very useful. |
Just pitched the Canadian-Belgian strain last night, as the beer was just starting to form a krausen/biofilm. More to come on this project in the coming weeks. |
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