{"id":28182,"date":"2019-06-08T00:00:00","date_gmt":"2019-06-07T22:00:00","guid":{"rendered":"http:\/\/fermentis.com\/product\/saf-sour-lp-652\/"},"modified":"2025-07-08T16:18:37","modified_gmt":"2025-07-08T14:18:37","slug":"saf-sour-lp-652","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/saf-sour-lp-652\/","title":{"rendered":"SafSour LP&nbsp;652\u2122"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">A highly reliable bacteria to create balanced sour beers<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>SafSour LP 652\u00a0has been specifically selected by Fermentis for its capabilities to provide <strong style=\"font-size: 14.4px;\">tropical, citrus and fruity notes<\/strong><span style=\"font-size: 14.4px;\"> when use in kettle souring. Giving a nice freshness to the beer, SafSour LP 652<\/span><span style=\"font-size: 14.4px;\">\u2122<\/span><span style=\"font-size: 14.4px;\">\u00a0is a <\/span><strong style=\"font-size: 14.4px;\">homofermentative lactic acid bacteria.<\/strong><\/p>\n<p><strong>Ideal for kettle sour beer recipes.<\/strong><\/p>\n<p><strong>Ingredients<\/strong>: bacteria (Lactiplantibacillus plantarum); maltodextrin as a carrier<\/p>\n\t<div id=\"gap-1825540481\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1825540481 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\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\" style=\"font-size:115%;\">SafSour LP 652\u2122 sensory features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p>SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span><span style=\"font-size: 14.4px;\">\u00a0provides fresh tropical, citrus and fruity notes and is ideal for kettle sour recipes.<\/span><\/p>\n\t<div id=\"gap-1966818606\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1966818606 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\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\" style=\"font-size:115%;\">SafSour LP 652\u2122 technical features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span>\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-dosage-&amp;-usage\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosage-&amp;-usage\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosage-&amp;-usage\"><span>Dosage &amp; usage<\/span><\/a><\/li>\n<li id=\"tab-properties\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_properties\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_properties\"><span>Properties<\/span><\/a><\/li>\n<li id=\"tab-microbial-analysis\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_microbial-analysis\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_microbial-analysis\"><span>Microbial analysis<\/span><\/a><\/li>\n<li id=\"tab-storage-&amp;-shelf-life\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_storage-&amp;-shelf-life\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_storage-&amp;-shelf-life\"><span>Storage &amp; shelf life<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosage-&amp;-usage\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosage-&amp;-usage\">\n<h4><span style=\"font-size: 18pt;\">Dosage \/ Temperature<\/span><\/h4>\n<p><strong>An optimum dosing rate of 10 g\/hL provides a lactic fermentation within 24h \u2013 48h.<\/strong><\/p>\n<h5>Use<\/h5>\n<p>It is recommended to pitch directly into the non-hopped wort at the temperature of 37\u00b0C.<\/p>\n<\/div>\n<div id=\"tab_properties\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-properties\">\n<ul>\n<li>SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span>\u00a0acidifies <strong>non-hopped<\/strong>\u00a0wort within\u00a0<strong>24h \u2013 36h<\/strong>\u00a0at a temperature range of 37\u00b0C (+\/- 3\u00b0C).<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span>\u00a0as homofermentative lactic bacteria produces mainly lactic acid and a low amount of acetic acid.<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span>\u00a0presents a <strong>low tolerance<\/strong> towards iso alpha acids (half of the SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span>\u00a0growth\u2019s is inhibited, IC<sub>50<\/sub>\u00a0of 5 ppm).<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span>\u00a0reaches a final <strong>pH of 3,2 \u2013 3,6<\/strong>.<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px;\">\u2122<\/span>\u00a0<strong>releases tropical, citrus and fruity notes<\/strong>\u00a0with a freshness sensation<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_microbial-analysis\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-microbial-analysis\">\n<ul>\n<li>Viable cells at packaging: &gt; 10<sup>11<\/sup>\u00a0UFC \/ g<\/li>\n<li>Total bacteria*: &lt; 10000 UFC \/ g<\/li>\n<li>Acetic bacteria: &lt; 1000 UFC \/ g<\/li>\n<li>Coliform: &lt; 100 UFC \/ g<\/li>\n<li>Wild Yeast non-Saccharomyces*: &lt; 1000 UFC \/ g<\/li>\n<li>Mold: &lt; 1000 UFC \/ g<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_storage-&amp;-shelf-life\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-storage-&amp;-shelf-life\">\n<h4>Storage<\/h4>\n<p>Storage must be done in\u00a0<strong>cool temperatures<\/strong>\u00a0(&lt; 4\u00b0C\/39,2\u00b0F) and in\u00a0<strong>dry conditions.<\/strong><\/p>\n<h4>Shelf life<\/h4>\n<p><strong>36 months<\/strong>\u00a0from production date (see printed information on the sachet).<\/p>\n<ul>\n<li><em>Be sure to keep the product at 4\u00b0C (39,2\u00b0F) or below.<\/em><\/li>\n<li><em>We strongly advice users to make fermentation trials before any commercial usage<\/em><\/li>\n<\/ul>\n<p>Product transportation can be carried out at <strong>ambient temperature ideally not more than 30\u00b0C (86\u00b0F)<\/strong> for prolonged periods of time, i.e maximum <strong>14 days.<\/strong> Peaks of up to 40\u00b0C (104\u00b0F) are allowed.<\/p>\n<\/div><\/div><\/div><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_end\">\ufeff<\/span><br \/>\n\t<div id=\"gap-1807760974\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1807760974 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>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\u2122: 12\u00b0C for 48h then 14\u00b0C \/ SafAle\u2122: 20\u00b0C). 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.<\/em><br \/>\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">Related content<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n  \n    <div id=\"row-1175669073\" class=\"row large-columns-3 medium-columns- small-columns-1 has-shadow row-box-shadow-2 row-masonry\" data-packery-options='{\"itemSelector\": \".col\", \"gutter\": 0, \"presentageWidth\" : true}'>\n\n  <div class=\"col post-item\" >\n\t\t\t<div class=\"col-inner\">\n\t\t\t\t<div class=\"box box-text-bottom box-blog-post has-hover\">\n            \t\t\t\t\t<div class=\"box-image\" >\n  \t\t\t\t\t\t<div class=\"image-cover\" style=\"padding-top:180px;\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/news\/fermentation\/safsour-lp-652-bacteria-sour-beers\/\" class=\"plain\" aria-label=\"SafSour\u2122 LP 652 &#8211; a bacteria for your Sour beers\">\n\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers-800x533.jpg\" class=\"attachment-medium size-medium wp-post-image\" alt=\"SafSour\u2122 LP 652 &#8211; a bacteria for your Sour beers\" title=\"SafSour\u2122 LP 652 &#8211; a bacteria for your Sour beers\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers-800x533.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers-1024x683.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers-768x512.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers-600x400.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/07\/sour-beers.jpg 1080w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t<\/a>\n  \t\t\t\t\t\t\t  \t\t\t\t\t\t\t  \t\t\t\t\t\t<\/div>\n  \t\t\t\t\t\t  \t\t\t\t\t<\/div>\n          \t\t\t\t\t<div class=\"box-text text-center\" >\n\t\t\t\t\t<div class=\"box-text-inner blog-post-inner\">\n\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t<h5 class=\"post-title is-large \">\n\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/news\/fermentation\/safsour-lp-652-bacteria-sour-beers\/\" class=\"plain\">SafSour\u2122 LP 652 &#8211; a bacteria for your Sour beers<\/a>\n\t\t\t\t\t<\/h5>\n\t\t\t\t\t\t\t\t\t\t<div class=\"is-divider\"><\/div>\n\t\t\t\t\t\t\t\t\t\t<p class=\"from_the_blog_excerpt \">\n\t\t\t\t\t\tThe first bacteria of our range to help brewers create sour beers.\t\t\t\t\t<\/p>\n\t\t\t\t\t                    \n\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"badge absolute top post-date badge-outline\">\n\t\t\t\t\t\t\t<div class=\"badge-inner\">\n\t\t\t\t\t\t\t\t<span class=\"post-date-day\">02<\/span><br>\n\t\t\t\t\t\t\t\t<span class=\"post-date-month is-xsmall\">Jun<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A highly reliable bacteria to create balanced sour beers<\/p>\n","protected":false},"featured_media":29071,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[175,59,176],"product_tag":[738,739,740,742,743,741],"class_list":{"0":"post-28182","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bacteria","7":"product_cat-beer-brewing-solutions","8":"product_cat-safsour","9":"product_tag-lp-652","10":"product_tag-lp652","11":"product_tag-safsour","12":"product_tag-safsour-lp-652","13":"product_tag-safsour-lp652","14":"product_tag-safsourlp652","16":"first","17":"instock","18":"shipping-taxable","19":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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