{"id":42884,"date":"2021-02-07T18:17:48","date_gmt":"2021-02-07T17:17:48","guid":{"rendered":"https:\/\/fermentis.com\/knowledge-center\/expert-insights\/beer\/safsour-lb-1-questions-answers\/"},"modified":"2026-04-01T18:13:24","modified_gmt":"2026-04-01T16:13:24","slug":"safsour-lb-1-questions-answers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/beer\/safsour-lb-1-questions-answers\/","title":{"rendered":"SafSour LB-1\u2122 Preguntas y respuestas"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-96280253\">\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-1666266812\" 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<br data-source=\"\n\"><\/p>\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%\"> Preguntas y respuestas<\/strong><\/h1>\n<p><br data-source=\"\n\"><\/p>\n<p class=\"lead\">Todo lo que debe saber sobre SafSour LB-1\u2122<\/p>\n<p><br data-source=\"\n\"><em>Por Olivier Caille<\/em><br data-source=\"\n\n\"><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1666266812 {\n  width: 81%;\n}\n#text-box-1666266812 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-96280253 {\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_1228335690\">\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-1814206551\">\n\n\t<div id=\"col-787060049\" 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>&lt;br data-source=&quot;<\/p>\n<p>&quot;En Fermentis hemos lanzado recientemente una nueva bacteria para kettle souring: SafSour LB-1\u2122 . Descubra todo lo que necesita saber sobre esta innovadora soluci\u00f3n de fermentaci\u00f3n, leyendo nuestras preguntas y respuestas con el gerente de producto de I+D, Olivier Caille.<br data-source=\"\n\n\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-773334012\">\n\n\t<div id=\"col-1778482631\" 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_474349305\">\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_474349305 {\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-977076477\" 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<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfPor qu\u00e9 Fermentis decidi\u00f3 a\u00f1adir SafSour LB 1\u2122 a su gama?<\/strong><\/h3>\n<p><br data-source=\"\n\">Anteriormente, Fermentis hab\u00eda lanzado <em>Lactiplantibacillus plantarum<\/em> LP 652\u2122, una bacteria \u00e1cido-l\u00e1ctica homofermentativa (LAB), con el nombre comercial de SafSour LP 652\u2122. Esta bacteria convierte principalmente la glucosa en \u00e1cido l\u00e1ctico, es decir, un m\u00ednimo del 90%. Para completar la gama SafSour\u2122, Fermentis ha seleccionado espec\u00edficamente <em>Levilactobacillus brevis<\/em> LB 1\u2122, una bacteria l\u00e1ctica heterofermentativa que transforma la glucosa principalmente en \u00e1cido l\u00e1ctico y etanol o \u00e1cido ac\u00e9tico, dependiendo del contenido de ox\u00edgeno presente en el mosto no lupulado a fermentar.<br data-source=\"\n\n\"><br data-source=\"\n\">Con la introducci\u00f3n de SafSour LB 1\u2122, permitimos a los cerveceros lograr la percepci\u00f3n de acidez que desean desarrollar en su cervezas sour.<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfC\u00f3mo se desarroll\u00f3?<\/strong><\/h3>\n<p><br data-source=\"\n\">Fermentis buscaba una manera de lograr un equilibrio entre los \u00e1cidos l\u00e1ctico y ac\u00e9tico producidos por las LAB. Una bacteria l\u00e1ctica heterofermentativa podr\u00eda lograr este objetivo. Levilactobacillus brevis LB 1 fue seleccionada a partir de la colecci\u00f3n Lesaffre espec\u00edficamente para este fin.<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfPara qu\u00e9 sirve?<\/strong><\/h3>\n<p><br data-source=\"\n\">SafSour LB 1\u2122 se ha lanzado para permitir a los cerveceros producir cerveza \u00e1cida mediante un proceso kettle-souring, que consiste en una acidificaci\u00f3n de un mosto pre-hervido sin lupular. La fermentaci\u00f3n l\u00e1ctica se produce antes de la adici\u00f3n del l\u00fapulo que se realiza en la fase de cocci\u00f3n. El l\u00fapulo, por sus propiedades bacteriost\u00e1ticas, inhibe el desarrollo de las LAB e impide la fermentaci\u00f3n l\u00e1ctica.<br data-source=\"\n\n\">Levilactobacillus brevis LB 1 es recomendada para producir cervezas equilibradas con kettle sour, como Gose, Berliner Weisse y varios otros estilos de cervezas sour.<br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-703469163\">\n\n\t<div id=\"col-554647295\" 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<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfCu\u00e1les son las principales ventajas de este producto?<\/strong><\/h3>\n<p><br data-source=\"\n\">En primer lugar, SafSour LB 1\u2122 favorece la producci\u00f3n de notas l\u00e1cticas y ac\u00e9ticas bien equilibradas en cervezas sour. El <em>Levilactobacillus brevis<\/em> LB 1 produce tanto \u00e1cido l\u00e1ctico como ac\u00e9tico, y su equilibrio puede verse influido por el control de la cantidad de ox\u00edgeno inyectada en el mosto antes o durante la fermentaci\u00f3n l\u00e1ctica. Cuanto m\u00e1s ox\u00edgeno contenga el mosto, mayor ser\u00e1 la producci\u00f3n de \u00e1cido ac\u00e9tico.<br data-source=\"\n\n\">En segundo lugar, <em>Levilactobacillus brevis<\/em> LB 1 manifiesta un perfil arom\u00e1tico neutro, respetando, en el producto final, el perfil arom\u00e1tico de la levadura utilizada en la fermentaci\u00f3n alcoh\u00f3lica principal tras el kettle souring.<br data-source=\"\n\n\">.<br data-source=\"\n\"><br data-source=\"\n\n\"><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2004989393\" 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\" >M\u00e1s informaci\u00f3n<\/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>Visitar la p\u00e1gina del producto aqu\u00ed<\/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-1233404853\">\n\n\t<div id=\"col-952884130\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<br data-source=\"\n\"><\/p>\n<h3><strong>5. \u00c9sta es la segunda bacteria para cervezas \u00e1cidas de nuestra gama. \u00bfEn qu\u00e9 se diferencia de la LB 652\u2122?<\/strong><\/h3>\n<p><br data-source=\"\n\">La principal diferencia es que <em>Lactiplantibacillus plantarum<\/em> LP 652 es una bacteria homofermentativa, mientras que <em>Levilactobacillus brevis<\/em> LB 1 es una bacteria heterofermentativa. Esto significa que SafSour LP 652\u2122 produce principalmente \u00e1cido l\u00e1ctico (M\u00edn 90%), mientras que SafSour LB 1\u2122 produce tanto \u00e1cido l\u00e1ctico como ac\u00e9tico durante la fermentaci\u00f3n l\u00e1ctica. Esta diferencia aportar\u00e1 diferencias de sabor y percepci\u00f3n arom\u00e1tica en las cervezas \u00e1cidas.<br data-source=\"\n\n\">En segundo lugar, <em>el Lactiplantibacillus plantarum<\/em> LP 652 produce notas c\u00edtricas, tropicales y de melocot\u00f3n durante la fermentaci\u00f3n l\u00e1ctica, mientras que <em>el Levilactobacillus brevis<\/em> LB 1 es arom\u00e1ticamente m\u00e1s neutro.<br data-source=\"\n\n\">Por \u00faltimo, <em>el Lactiplantibacillus plantarum<\/em> LP 652 consume el \u00e1cido fer\u00falico y el p-cum\u00e1rico contenidos en el mosto. Esto reduce las notas arom\u00e1ticas especiadas y potencia las notas afrutadas producidas por las levaduras POF+ durante la fermentaci\u00f3n alcoh\u00f3lica.<br data-source=\"\n\"><\/p>\n<h3><strong>\u00bfHabr\u00e1 m\u00e1s bacterias en la gama Fermentis en el futuro?<\/strong><\/h3>\n<p><br data-source=\"\n\">Las bacterias constituyen una fuente muy amplia y diversa de microorganismos que pueden desempe\u00f1ar un papel importante en la diversificaci\u00f3n de la cerveza. Es un campo apasionante de exploraci\u00f3n e innovaci\u00f3n. Fermentis ser\u00e1 sin duda un l\u00edder innovador en esta categor\u00eda.<br data-source=\"\n\n\"><\/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_1228335690 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_630868859\">\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-1332590002\">\n\n\t<div id=\"col-372655540\" 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<br data-source=\"\n\"><\/p>\n<h4>Olivier Caille<\/h4>\n<p><br data-source=\"\n\">Gerente de I+D &#8211; Derivados de levadura<br data-source=\"\n\n\"><\/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-372655540 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1781546085\" 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-855170304\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-855170304 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><strong>Olivier Caille es nuestro gerente t\u00e9cnico de I+D para derivados de levadura.<\/strong><br data-source=\"\n\n\">Olivier cuenta con una amplia experiencia. Es ingeniero industrial con especializaci\u00f3n en ciencia cervecera y tecnolog\u00edas de la fermentaci\u00f3n del Instituto Meurice y m\u00e1ster en biolog\u00eda molecular y biotecnolog\u00eda de la Universidad Libre de Bruselas. Algunos de sus diversos logros antes de unirse a Fermentis son su tesis doctoral en Ginebra, una beca posdoctoral en la Facultad de Medicina de Harvard y experiencia en el CNRS y ProCELL.<br data-source=\"\n\n\">.<\/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_630868859 {\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_1566850505\">\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-1951763494\">\n\n\t<div id=\"col-272404096\" 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-1207894693\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1207894693 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/es\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Volver a la opini\u00f3n de los expertos<\/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_1566850505 {\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":42183,"parent":42727,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42884","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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