{"id":42126,"date":"2019-06-08T00:00:00","date_gmt":"2019-06-07T22:00:00","guid":{"rendered":"https:\/\/fermentis.com\/product\/saf-sour-lp-652\/"},"modified":"2026-04-14T18:15:31","modified_gmt":"2026-04-14T16:15:31","slug":"saf-sour-lp-652","status":"publish","type":"product","link":"https:\/\/fermentis.com\/es\/producto\/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%;\">Una bacteria confiable para producir cervezas sour equilibradas<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p>SafSour LP 652\u2122 ha sido seleccionada espec\u00edficamente por Fermentis por su capacidad de aportar <strong style=\"font-size: 14.4px\">notas tropicales, c\u00edtricas y afrutadas<\/strong><span style=\"font-size: 14.4px\"> cuando se utiliza en un proceso que involucra kettle souring.  SafSour LP 652<\/span><span style=\"font-size: 14.4px\">\u2122<\/span><span style=\"font-size: 14.4px\"> es una <\/span><strong style=\"font-size: 14.4px\">bacteria l\u00e1ctica homofermentativa<\/strong> que aporta una frescura agradable a la cerveza.<\/p>\n<p><strong>Ideal para recetas de cerveza producidas mediante el proceso kettle souring.<\/strong><\/p>\n<p><strong>Ingredientes<\/strong>: bacteria (Lactiplantibacillus plantarum); maltodextrina como soporte<\/p>\n\t<div id=\"gap-1726490206\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1726490206 {\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%;\">Caracter\u00edsticas sensoriales de SafSour LP 652\u2122<\/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\">aporta notas frescas tropicales, c\u00edtricas y afrutadas, y es ideal para recetas de cerveza producidas mediante el proceso kettle souring.<\/span><\/p>\n\t<div id=\"gap-459441094\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-459441094 {\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%;\">Caracter\u00edsticas t\u00e9cnicas de SafSour LP 652\u2122<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n<p><span data-mce-type=\"bookmark\" style=\"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-dosificaci\u00f3n-y-modo-de-empleo\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_dosificaci\u00f3n-y-modo-de-empleo\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_dosificaci\u00f3n-y-modo-de-empleo\"><span>Dosificaci\u00f3n y modo de empleo<\/span><\/a><\/li>\n<li id=\"tab-propiedades\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_propiedades\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_propiedades\"><span>Propiedades<\/span><\/a><\/li>\n<li id=\"tab-an\u00e1lisis-microbiano\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_an\u00e1lisis-microbiano\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_an\u00e1lisis-microbiano\"><span>An\u00e1lisis microbiano<\/span><\/a><\/li>\n<li id=\"tab-almacenamiento;-vida-\u00fatil\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_almacenamiento;-vida-\u00fatil\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_almacenamiento;-vida-\u00fatil\"><span>Almacenamiento; vida \u00fatil<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_dosificaci\u00f3n-y-modo-de-empleo\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-dosificaci\u00f3n-y-modo-de-empleo\">\n<h4><span style=\"font-size: 18pt\">Dosificaci\u00f3n \/ Temperatura<\/span><\/h4>\n<p><strong>Una dosis \u00f3ptima de 10 g\/hl genera una fermentaci\u00f3n l\u00e1ctica en 24 &#8211; 48 h.<\/strong><\/p>\n<h5>Uso<\/h5>\n<p>Se recomienda inocular directamente en el mosto no lupulado a una temperatura de 37 \u00b0C.<\/p>\n<\/div>\n<div id=\"tab_propiedades\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-propiedades\">\n<ul>\n<li>SafSour LP 652<span style=\"font-size: 14.4px\">\u2122<\/span> acidifica el mosto <strong>no lupulado<\/strong> en <strong>24 &#8211; 48 h<\/strong> a una temperatura de 37 \u00b0C (+\/- 3 \u00b0C).<\/li>\n<li>Al ser una bacteria l\u00e1ctica homofermentativa, SafSour LP 652<span style=\"font-size: 14.4px\">\u2122<\/span> produce principalmente \u00e1cido l\u00e1ctico y una baja cantidad de \u00e1cido ac\u00e9tico.<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px\">\u2122<\/span> presenta una <strong>baja tolerancia<\/strong> a los iso-alfa-\u00e1cidos (a 5 ppm, el crecimiento de SafSour LP 652<span style=\"font-size: 14.4px\">\u2122<\/span> se inhibe a la mitad; IC<sub>50<\/sub> = 5 ppm).<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px\">\u2122<\/span> alcanza un <strong>pH final de 3,2 &#8211; 3,6<\/strong>.<\/li>\n<li>SafSour LP 652<span style=\"font-size: 14.4px\">\u2122<\/span> <strong>produce notas tropicales, c\u00edtricas y afrutadas<\/strong> aportando una sensaci\u00f3n de frescura.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_an\u00e1lisis-microbiano\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-an\u00e1lisis-microbiano\">\n<ul>\n<li>C\u00e9lulas viables en el envasado: &gt; 10<sup>11<\/sup> UFC \/ g<\/li>\n<li>Bacterias totales*: &lt; 10.000 UFC\/g<\/li>\n<li>Bacterias ac\u00e9ticas: &lt; 1.000 UFC\/g<\/li>\n<li>Coliformes: &lt; 100 UFC\/g<\/li>\n<li>Levaduras &quot;salvajes&quot; no-Saccharomyces*: &lt; 1.000 UFCg<\/li>\n<li>Mohos: &lt; 1.000 UFC\/g<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_almacenamiento;-vida-\u00fatil\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-almacenamiento;-vida-\u00fatil\">\n<h4>Almacenamiento<\/h4>\n<p>El almacenamiento debe realizarse <strong>a temperatura fr\u00edas<\/strong> (&lt; 4 \u00b0C\/39,2 \u00b0F) y en <strong>condiciones secas.<\/strong><\/p>\n<h4>Caducidad<\/h4>\n<p><strong>36 meses<\/strong> a partir de la fecha de producci\u00f3n (v\u00e9ase la informaci\u00f3n impresa en el paquete).<\/p>\n<ul>\n<li><em>Aseg\u00farese de mantener el producto a 4 \u00b0C (39,2 \u00b0F) o por debajo.<\/em><\/li>\n<li><em>Recomendamos realizar pruebas de fermentaci\u00f3n antes de cualquier uso comercial.<\/em><\/li>\n<\/ul>\n<p>El transporte del producto puede realizarse a <strong>temperatura ambiente, idealmente a no m\u00e1s de 30 \u00b0C (86 \u00b0F),<\/strong> durante un per\u00edodo m\u00e1ximo de <strong>14 d\u00edas. <\/strong> Se resisten picos de hasta 40 \u00b0C (104 \u00b0F).<\/p>\n<\/div><\/div><\/div><span data-mce-type=\"bookmark\" style=\"width: 0px;overflow: hidden;line-height: 0\" class=\"mce_SELRES_end\">\ufeff<\/span><br \/>\n\t<div id=\"gap-458530729\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-458530729 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>Las levaduras secas para cerveza de Fermentis son reconocidas por su capacidad de producir una amplia variedad de estilos de cerveza. Para comparar nuestras cepas, realizamos ensayos de fermentaci\u00f3n en condiciones de laboratorio con un mosto est\u00e1ndar para todas las cepas y condiciones de temperatura est\u00e1ndar (SafLager\u2122: 12 \u00b0C durante 48 h y despu\u00e9s 14 \u00b0C \/ SafAle\u2122: 20 \u00b0C). Nos enfocamos en los siguientes par\u00e1metros: producci\u00f3n de alcohol, az\u00facares residuales, floculaci\u00f3n y cin\u00e9tica de fermentaci\u00f3n. Dado el impacto de la levadura en la calidad final de la cerveza, se recomienda respetar las instrucciones de fermentaci\u00f3n. Sugerimos realizar pruebas de fermentaci\u00f3n antes de cualquier uso comercial de nuestros productos.<\/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%;\">Contenidos relacionados<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n  \n    <div id=\"row-1686639208\" 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>\n","protected":false},"excerpt":{"rendered":"<p>Una bacteria confiable para producir cervezas sour equilibradas<\/p>\n","protected":false},"featured_media":42127,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[1837,1838,1356],"product_tag":[2493,2494,2495,2496,2497,2498],"class_list":{"0":"post-42126","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bacterias-es","7":"product_cat-safsour-es-2","8":"product_cat-beer-brewing-solutions-es","9":"product_tag-lp-652-es","10":"product_tag-lp652-es","11":"product_tag-safsour-es","12":"product_tag-safsour-lp-652-es","13":"product_tag-safsour-lp652-es","14":"product_tag-safsourlp652-es","16":"first","17":"instock","18":"shipping-taxable","19":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - 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