SafSour LB 1™

Available in 100g packaging.


Bacteria for beer brewery - Fermentis


SafSour LB 1™ is a heterofermentative lactic acid bacteria. It has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product. We recommend it to produce Gose, Berliner Weisse and many other balanced sour beers.

Ingredients: bacteria (Levilactobacillus brevis); maltodextrin as a carrier.


The optimum dosing rate is 10 g/hL


It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C).

  • SafSour LB 1™ acidifies non-hopped wort within 30h – 48h at a temperature of 32°C (+/- 5°C).
  • SafSour LB 1™ as heterofermentative lactic acid bacteria, produces lactic acid and acetic acid.
  • SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of the SafSour LB 1™ growth is inhibited, IC50 of 10 ppm).
  • SafSour LB 1™ reaches a final pH of 3,6 – 3,9 typically.


Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed.
Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.

Shelf life

Best if used within 36 months after production date when stored under cool temperatures (< 4°C/39.2°F). Refer to the packaging for “Use Best Before Date.” Do not use soft or damaged sachets.



  • SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.
    Biogenic amines-free.
  • Dry matter: > 90%
  • Viable cells at packaging: > 1.5×1011 cfu/g
  • Acetic acid bacteria: < 1000 cfu/g
  • Coliforms: < 100 cfu/g
  • Yeasts: < 1000 cfu/g
  • Mold: < 1000 cfu/g

Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.