{"id":30332,"date":"2021-06-02T15:24:06","date_gmt":"2021-06-02T13:24:06","guid":{"rendered":"http:\/\/fermentis.com\/?p=30332"},"modified":"2022-01-12T12:16:47","modified_gmt":"2022-01-12T11:16:47","slug":"safsour-lp-652-bacteria-sour-beers","status":"publish","type":"post","link":"https:\/\/fermentis.com\/en\/news\/fermentation\/safsour-lp-652-bacteria-sour-beers\/","title":{"rendered":"SafSour\u2122 LP 652 &#8211; a bacteria for your Sour beers"},"content":{"rendered":"<h2>Introduction<\/h2>\n<p>Fermentis is pleased to present the first bacteria of its range to help brewers create sour beer. This homofermentative lactic acid bacteria called SafSour\u2122 LP 652 has been specifically selected by Fermentis for its ability to acidify beer wort as well as to provide subtle fruity and citrusy notes. Sour beers have gained in popularity over the years; spreading out of Europe through the USA into the world&#8230;Spontaneous fermentation and subsequent blending, or using indigenous barrel flora, is not easily achieved and requires much expertise and involves some risks. Kettle souring is a rather easy and effective way for brewers to produce sour beers; hence this process has developed rapidly on the beer industry scene. We realized we had a void in the area of sour beers development and started the journey of developing first the bacteria required for kettle souring. Our first microorganism in this respect is the SafSour\u2122 LP 652, a homofermentative Lactobacillus plantarum producing primarily lactic acid. It is fairly fast and thermotolerant and has been designed to acidify wort down to desirable pH levels for drinkable and subtle aromatic sours; leaving the possibility to develop a wide range of profiles depending on the raw materials and subsequent primary fermentation.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1296634399\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"409\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring-1024x411.jpg\" class=\"attachment-large size-large\" alt=\"Ketlle souring process with bacteria - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring-1024x411.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring-800x321.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring-768x309.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring-1536x617.jpg 1536w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring-600x241.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/full-kettle-souring.jpg 1680w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1296634399 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p>SafSour LP 652 is ideal for kettle sour beer recipes. Kettle souring is the most popular process to acidify a wort. It consists of a non-hopped wort acidification after a sterilization and a cooling. Indeed, iso alpha acids present in hops would inhibit bacteria\u2019s growth and its metabolism if you pitch it after hop additions.<\/p>\n\t<div id=\"gap-1419847625\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1419847625 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<h2>How to use SafSour\u2122 LP 652?<\/h2>\n<p>As many of the Fermentis products, SafSour\u2122 LP 652 is certified E2U\u2122, meaning that you can pitch the bacteria directly into non-hopped wort without any prior step of rehydration. It simplifies your work and it guarantees you the same results in terms of acidification time and organoleptic profile [when compared to prior rehydration].\u00a0 Note it is essential to proceed with a non-hopped wort as Iso-alpha acids present in hops would inhibit bacterial growth and its metabolism if you pitch it after hop addition.Fermentis recommends to pitch 10 g\/hL of the bacteria in a cooled 12\u00b0P wort within a temperature range of 30 to 40\u00b0 C [86 &#8211; 104\u00b0F]. The final pH reached in these conditions will be between 3.2 and 3.6. The graph bellow shows that at a higher pitching rate, lactic fermentation will go faster and reach a lower final pH.<\/p>\n<p>Indeed, brewers may want to play with the pitching rate and or the worth density to reach a different pH or modify the lactic fermentation time<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_848243860\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"725\" height=\"533\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/12\/graph-1.png\" class=\"attachment-medium size-medium\" alt=\"Graph 1-Use of SafSour\u2122 LP 652\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/12\/graph-1.png 725w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/12\/graph-1-600x441.png 600w\" sizes=\"auto, (max-width: 725px) 100vw, 725px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_848243860 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t<div id=\"gap-1154096687\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1154096687 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<h2>Fermentis expert sensory panel<\/h2>\n<p>To characterize the organoleptic profile of beverages, Fermentis has created an expert sensory panel. The panel aims to function as an instrument able to objectively and statistically assess and characterize each beverage manufactured with Fermentis solutions and recommendations. Fermentis panel consists of 40 internal panelists from different sectors and activities within Lesaffre. The group was selected based on the analysis of their motivation, availability, consumption habits and health conditions. On a voluntary basis, since May 2017, during one hour per week, the panel performs sensory trainings and tests to differentiate and describe sensory attributes in beer. Up to date, they have been trained on 45 beer attributes and have performed a set of exercises for a panel profiling and performance.<\/p>\n\t<div id=\"gap-203399564\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-203399564 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<h2>SafSour\u2122 LP 652 impact on non-hopped wort<\/h2>\n<p><em style=\"color: #555555;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-31928 size-thumbnail\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/graph-2-450x450.png\" alt=\"Graph 2-Impact on non-hopped wort\" width=\"450\" height=\"450\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/graph-2-450x450.png 450w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/graph-2-300x300.png 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/06\/graph-2-100x100.png 100w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/em><\/p>\n<p>A 12\u00b0P unhopped wort was acidified with a dosing rate of 10 gr\/hL and 100 gr\/hL respectively; with SafSour\u2122 LP 652. In parallel, an identical wort was not acidified in order to evaluate blindly the aromatic impact of lactic fermentation of the two acidified worts. Then descriptors were considered by the taste panel to evaluate this.<\/p>\n<p>Clearly, the figure on the left shows that kettle souring with SafSour\u2122 LP 652 is significantly impacting the organoleptic profile. As expected, it increases acidity and more generally volatile acidity, but also decreases the global maltiness of the beer flavor [cereal, honey and sweetness perception].<\/p>\n<p>In addition, the dairy as well as the fruitiness perception increases. The fruity characters described by the panelists were tropical [mango, passionfruit] and citric [lemon, grapefruit] notes. However, the differences between 10 and 100 gr\/hL dosage rates of SafSour\u2122 LP 652 were not significant. So, increasing the pitching rate will definitely reduce the final pH and the acidification time but will not have an organoleptic impact on your final beer.<\/p>\n<p>Interested in brewing a sour beer? Discover more about our SafSour\u2122 LP 652 and all other Fermentis products by visiting the website [www.fermentis.com] or by downloading the Fermentis App available on App Store and Android. It\u2019s free and full of tools!<\/p>\n<p>\u00a0<\/p>\n<p><em>Olivier Caille, Gabriela Montandon, Hugo Picard<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The first bacteria of our range to help brewers create sour beers.<\/p>\n","protected":false},"author":2,"featured_media":30333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[445,459],"tags":[503],"class_list":["post-30332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer-brewing","category-fermentation","tag-sour-beer"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>A new bacteria to brew sour beers with through Kettle Souring - Fermentis<\/title>\n<meta name=\"description\" content=\"SafSour\u2122 LP 652 is a bacteria for kettle souring, ideal to make your beer wort sour, beforer alcoholic fermentation with your usual yeast.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fermentis.com\/en\/news\/fermentation\/safsour-lp-652-bacteria-sour-beers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SafSour\u2122 LP 652 - a bacteria for your Sour beers\" \/>\n<meta property=\"og:description\" content=\"SafSour\u2122 LP 652 is a bacteria for kettle souring, ideal to make your beer wort sour, beforer alcoholic fermentation with your usual yeast.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fermentis.com\/en\/news\/fermentation\/safsour-lp-652-bacteria-sour-beers\/\" \/>\n<meta property=\"og:site_name\" content=\"Fermentis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Fermentis\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-02T13:24:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-12T11:16:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Fermentis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@fermentis\" \/>\n<meta name=\"twitter:site\" content=\"@fermentis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Fermentis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/safsour-lp-652-bacteria-sour-beers\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/news\\\/fermentation\\\/safsour-lp-652-bacteria-sour-beers\\\/\"},\"author\":{\"name\":\"Fermentis\",\"@id\":\"https:\\\/\\\/fermentis.com\\\/en\\\/#\\\/schema\\\/person\\\/406aa20912131fdeda23bc735171066a\"},\"headline\":\"SafSour\u2122 LP 652 &#8211; 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