Lactobacillus acetotolerans explained
Lactobacillus acetotolerans (Neo-Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. Discovered in rice wine vinegar, it has a very high tolerance for acetic acid.[1] It can tolerate an acetic acid concentration of over 9% and a pH as low as 3.3. It is known to produce sour flavors in beer it invades, by producing lactic acid.[2]
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Notes and References
- Entani . Etsuzo . Masai . Hiroshi . Suzuki . Ken-Ichiro . October 1986 . Lactobacillus acetotolerans, a New Species from Fermented Vinegar Broth . . International Union of Microbiological Societies . 36 . 4 . 544–549 . 10.1099/00207713-36-4-544 . 18 July 2016. free .
- News: Noel . Josh . 15 July 2016 . Goose Island offers more Bourbon County refunds . Chicago Tribune . 18 July 2016 .
