A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Widely used for kettle sours and mixed culture primary fermentations. Optimal temperature is 110°F for kettle souring.
A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Widely used for kettle sours and mixed culture primary fermentations. Optimal temperature is 110°F for kettle souring.
