Bacteria
We grow three species of lactic acid bacteria, namely L. plantarum, L. brevis and L. acidophilus. Blends of these organisms to enable a more robust souring potential over a larger temperature range is definitely possible.
Bacteria
JY-Lacid - Lactobacillus acidophilus
Of the four Lactobacillus species that we grow, L. acidophilus has the highest optimum temperature. It is homofermentative and produces natural inhibitors that can inhibit spoilage organisms. Strongly probiotic.
JY-Lbrev - Lactobacillus brevis
L. brevis is not as hop sensitive as L. plantarum, but it is heterofermentative (producing CO2 and ethanol/acetate besides lactate.). A very reliable bacterium for the production of pleasant sour wort. The optimum temperature is a little lower than L. plantarum. A combination of both L. brevis and L. plantarum (and L. acidophilus and L. delbrueckii) gives the brewer more activity at a broader temperature range resulting in more reliable souring. L. brevis is a probiotic organism. Also known as Levilactobacillus brevis.
JY-Lplant - Lactobacillus plantarum
A popular bacterium for souring wort. L. plantarum is hop-sensitive, making it a safe organism for breweries. It cannot easily grow at IBUs that are above 10. Its homofermentative, and a well known probiotic organism. Also known as Lactiplantibacillus plantarum.