{"id":29708,"date":"2021-02-07T18:17:48","date_gmt":"2021-02-07T17:17:48","guid":{"rendered":"http:\/\/fermentis.com\/?page_id=29708"},"modified":"2022-03-01T12:33:07","modified_gmt":"2022-03-01T11:33:07","slug":"safsour-lb-1-questions-answers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/beer\/safsour-lb-1-questions-answers\/","title":{"rendered":"SafSour\u2122 LB-1 Questions &#038; Answers\u00ad"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1368939652\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n                                                \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1644606482\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text \">\n              \n              <div class=\"text-inner text-center\">\n                  \n<h1><span style=\"font-size: 80%;\"><strong>SafSour LB-1<\/strong><\/span><strong style=\"font-size: 20.736px;\">\u2122<\/strong><strong style=\"font-size: 80%;\">\u00a0Questions &amp; Answers<\/strong><\/h1>\n<p class=\"lead\">Everything you need to know about SafSour LB-1\u2122<\/p>\n<p><em>By Olivier Caille<\/em><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1644606482 {\n  width: 81%;\n}\n#text-box-1644606482 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1368939652 {\n  padding-top: 200px;\n  background-color: rgb(255,255,255);\n}\n<\/style>\n  <\/div>\n\n\n<div class=\"text-center\"><div class=\"is-divider divider clearfix\" style=\"max-width:600px;height:2px;\"><\/div><\/div>\n\n\t<section class=\"section\" id=\"section_1363943597\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-602525568\">\n\n\t<div id=\"col-1706372441\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>At Fermentis we recently launched a brand-new bacteria for wort souring: SafSour LB-1\u2122 . Find out everything you need to know about this innovative fermentation solution, by reading our question &amp; answers with the product R&amp;D Manager, Olivier Caille.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1322153609\">\n\n\t<div id=\"col-1197024680\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1049705507\">\n\t\t<a class=\"image-lightbox lightbox-gallery\" title=\"\" href=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/SafSour-LB-1-288x1080-1.jpg\">\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"273\" height=\"1024\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/SafSour-LB-1-288x1080-1-273x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/SafSour-LB-1-288x1080-1-273x1024.jpg 273w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/SafSour-LB-1-288x1080-1-213x800.jpg 213w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/SafSour-LB-1-288x1080-1.jpg 288w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\t\t\n<style>\n#image_1049705507 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2017223045\" class=\"col medium-10 small-12 large-10\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>Why did Fermentis decide to add SafSour LB 1\u2122 to the range?<\/strong><\/h3>\n<p>Previously, Fermentis had launched <em>Lactiplantibacillus plantarum<\/em> LP 652 a homofermentative Lactic Acid Bacteria (LAB), under the commercial name of SafSour LP 652\u2122. This bacterium converts glucose into lactic acid mainly, i.e. minimum 90%. To complement the SafSour\u2122 range, Fermentis has specifically selected <em>Levilactobacillus brevis<\/em> LB 1, a heterofermentative lactic acid bacterium which converts glucose primarily into lactic acid and either ethanol or acetic acid, depending on the oxygen content in the non-hopped wort to be fermented.<\/p>\n<p>By introducing SafSour LB 1\u2122, we empower brewers to choose the acidity perception they want to develop in their sour beer.<\/p>\n<h3><strong>How was it developed?<\/strong><\/h3>\n<p>Fermentis was searching for a way to achieve an equilibrium between the lactic and acetic acid notes produced by LAB. A heterofermentative lactic acid bacteria could achieve this goal. Levilactobacillus brevis LB 1 was selected from among the Lesaffre collection specifically for that purpose.<\/p>\n<h3><strong>What is is for?<\/strong><\/h3>\n<p>SafSour LB 1\u2122 has been launched to enable brewers to produce sour beer through a kettle-souring process, which consists of an acidification of a non-hopped pre-boiled wort. Lactic fermentation occurs before the addition of hops during the boiling step. Hops, due to their bacteriostatic properties, inhibit LAB development and prevent lactic fermentation.<\/p>\n<p>Levilactobacillus brevis LB 1\u2122 is recommended to produce any balanced kettle sour beers such as Gose, Berliner Weisse and several other sour beer styles.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-2107075704\">\n\n\t<div id=\"col-18664374\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>What are the key advantages of this product?<\/strong><\/h3>\n<p>First, SafSour LB 1\u2122 promotes a desirable balance between the lactic and acetic notes in sour beer. The <em>Levilactobacillus brevis<\/em> LB 1 produces both lactic and acetic acid, and its equilibrium can be influenced by controlling the oxygen quantity injected into the wort prior to or during lactic fermentation. The more oxygen content in the wort, the more acetic acid production is enhanced.<\/p>\n<p>Secondly, <em>Levilactobacillus brevis<\/em> LB 1 reveals a neutral aromatic profile, respecting the aromatic signature of the yeast doing the main alcoholic fermentation, following kettle souring, in the final product.<\/p>\n<p>.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1839383122\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" >More information<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\t\n  \n    <div class=\"row large-columns-1 medium-columns- small-columns- row-small row-full-width has-shadow row-box-shadow-1-hover\" >\n  <\/div>\n<a class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Visit the product page here<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1335897900\">\n\n\t<div id=\"col-1664995901\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h3><strong>5. This is the second sour beer bacteria of the range. How is it different from LB 652\u2122?<\/strong><\/h3>\n<p>The main difference is that <em>Lactiplantibacillus plantarum<\/em> LP 652 is a homofermentative bacteria, whereas <em>Levilactobacillus brevis<\/em> LB 1\u2122 is a heterofermentative bacteria. That means that SafSour LP 652\u2122 produces primarily lactic acid (Min 90%), while SafSour LB 1\u2122 produces both lactic and acetic acids during lactic fermentation. This difference will bring flavor and aromatic perception differences in sour beers.<\/p>\n<p>Secondly, <em>Lactiplantibacillus plantarum<\/em> LP 652 produces citrus, tropical and peach notes during lactic fermentation, whereas <em>Levilactobacillus brevis<\/em> LB 1 is more aromatically neutral.<\/p>\n<p>And finally, <em>Lactiplantibacillus plantarum<\/em> LP 652 consumes ferulic acid and p-coumaric contained in the wort. This will reduce spicy aromatic notes and enhance fruity notes produced by POF+ yeasts during alcoholic fermentation.<\/p>\n<h3><strong>Will there be more bacteria in the Fermentis range in the future?<\/strong><\/h3>\n<p>Bacteria constitute a very large and diverse source of microorganisms that can play an important role in beer diversification. It is an exciting area of exploration and innovation. Fermentis will certainly be a leading innovator in this category.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1363943597 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_84269591\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1652193557\">\n\n\t<div id=\"col-1429535820\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"box has-hover   has-hover box-text-bottom\" >\n\n\t\t<div class=\"box-image\" style=\"border-radius:100%;width:60%;\">\n\t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:100%;\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"450\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/olivier-caille.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/olivier-caille.jpg 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/olivier-caille-300x300.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/02\/olivier-caille-100x100.jpg 100w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/>\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"box-text text-center\" >\n\t\t\t<div class=\"box-text-inner\">\n\t\t\t\t\n<h4>Olivier Caille<\/h4>\n<p>R&amp;D Manager &#8211; Yeast derivatives<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1429535820 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1554901361\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-751726036\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-751726036 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Olivier Caille is our R&amp;D technical manager for yeast derivatives<\/strong><\/p>\n<p>With an industrial engineer degree in brewing Science and fermentation technologies at Meurice Institute, and a master in Molecular Biology &amp; Biotechnology at Universit\u00e9 Libre de Bruxelles, Olivier comes with a vast experience. A PhD thesis in Geneva, post-doctoral fellowship at Harvard Medical School and experience in CNRS &amp; ProCELL are some of his diverse accolades before joining Fermentis.<\/p>\n<p>.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_84269591 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(230, 230, 230);\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_1777469086\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row row-small\"  id=\"row-1979557366\">\n\n\t<div id=\"col-408365409\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div id=\"gap-1633043223\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1633043223 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Back to expert insights<\/span>\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i><\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_1777469086 {\n  padding-top: 5px;\n  padding-bottom: 5px;\n  background-color: rgb(255, 255, 255);\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":32999,"parent":27893,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-29708","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - 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