{"id":31657,"date":"2021-02-07T18:17:48","date_gmt":"2021-02-07T17:17:48","guid":{"rendered":"https:\/\/fermentis.com\/centre-connaissances\/insights\/experts-biere\/safsour-lb-1-questions-et-reponses\/"},"modified":"2026-04-22T16:01:37","modified_gmt":"2026-04-22T14:01:37","slug":"safsour-lb-1-questions-answers","status":"publish","type":"page","link":"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/beer\/safsour-lb-1-questions-answers\/","title":{"rendered":"Questions et r\u00e9ponses sur SafSour\u2122 LB-1"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1984153513\">\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-2139037230\" 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%\"> Questions et r\u00e9ponses<\/strong><\/h1>\n<p><br data-source=\"\n\"><\/p>\n<p class=\"lead\">Tout ce que vous devez savoir sur SafSour LB-1\u2122<\/p>\n<p><br data-source=\"\n\"><em>Par Olivier Caille<\/em><br data-source=\"\n\n\"><\/p>\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-2139037230 {\n  width: 81%;\n}\n#text-box-2139037230 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1984153513 {\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_2132469155\">\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-1622607031\">\n\n\t<div id=\"col-1478602746\" 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><br data-source=\"\n\nChez Fermentis, nous avons r\u00e9cemment lanc\u00e9 une toute nouvelle bact\u00e9rie pour l'acidification du mo\u00fbt : SafSour LB-1\u2122. D\u00e9couvrez tout ce qu'il faut savoir sur cette solution de fermentation innovante, en lisant notre questions-r\u00e9ponses avec le Responsable R&amp;D produit, Olivier Caille.\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-1672171324\">\n\n\t<div id=\"col-601600963\" 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_137816694\">\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_137816694 {\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-156133165\" 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>Pourquoi Fermentis a d\u00e9cid\u00e9 d&#039;ajouter SafSour LB 1\u2122 \u00e0 la gamme ?<\/strong><\/h3>\n<p><br data-source=\"\n\">Auparavant, Fermentis avait lanc\u00e9 <em>Lactiplantibacillus plantarum<\/em> LP 652, une bact\u00e9rie lactique homofermentaire (LAB), sous le nom commercial de SafSour LP 652\u2122. Cette bact\u00e9rie transforme le glucose principalement en acide lactique, soit au minimum 90%. Pour compl\u00e9ter la gamme SafSour\u2122, Fermentis a sp\u00e9cifiquement s\u00e9lectionn\u00e9 <em>Levilactobacillus brevis<\/em> LB 1, une bact\u00e9rie lactique h\u00e9t\u00e9rofermentaire qui convertit le glucose principalement en acide lactique et soit en \u00e9thanol, soit en acide ac\u00e9tique, selon la teneur en oxyg\u00e8ne du mo\u00fbt non houblonn\u00e9 \u00e0 fermenter.<br data-source=\"\n\n\"><br data-source=\"\n\">En introduisant SafSour LB 1\u2122, nous permettons aux brasseurs de choisir la perception d\u2019acidit\u00e9 qu\u2019ils souhaitent d\u00e9velopper dans leur bi\u00e8re acide.<br data-source=\"\n\"><\/p>\n<h3><strong>Comment a-t-il \u00e9t\u00e9 d\u00e9velopp\u00e9 ?<\/strong><\/h3>\n<p><br data-source=\"\n\">Fermentis cherchait un moyen d\u2019atteindre un \u00e9quilibre entre les notes d\u2019acide lactique et ac\u00e9tique produites par LAB. Une bact\u00e9rie lactique h\u00e9t\u00e9rofermentaire pourrait atteindre cet objectif. Levilactobacillus brevis LB 1 a \u00e9t\u00e9 s\u00e9lectionn\u00e9 dans la collection Lesaffre sp\u00e9cifiquement \u00e0 cet effet.<br data-source=\"\n\"><\/p>\n<h3><strong>A quoi \u00e7a sert ?<\/strong><\/h3>\n<p><br data-source=\"\n\">SafSour LB 1\u2122 a \u00e9t\u00e9 lanc\u00e9 pour permettre aux brasseurs de produire de la bi\u00e8re aigre gr\u00e2ce \u00e0 un processus d&#039;aigreur en bouilloire, qui consiste en une acidification d&#039;un mo\u00fbt pr\u00e9-bouilli non houblonn\u00e9. La fermentation lactique se produit avant l&#039;ajout de houblon lors de l&#039;\u00e9tape d&#039;\u00e9bullition. Le houblon, en raison de ses propri\u00e9t\u00e9s bact\u00e9riostatiques, inhibe le d\u00e9veloppement des LAB et emp\u00eache la fermentation lactique.<br data-source=\"\n\n\">Levilactobacillus brevis LB 1\u2122 est recommand\u00e9 pour produire des bi\u00e8res acides \u00e9quilibr\u00e9es telles que la Gose, la Berliner Weisse et plusieurs autres styles de bi\u00e8res acides.<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-805628329\">\n\n\t<div id=\"col-79556697\" 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>Quels sont les principaux avantages de ce produit ?<\/strong><\/h3>\n<p><br data-source=\"\n\">Tout d\u2019abord, SafSour LB 1\u2122 favorise un \u00e9quilibre souhaitable entre les notes lactiques et ac\u00e9tiques de la bi\u00e8re acide. Le <em>Levilactobacillus brevis<\/em> LB 1 produit \u00e0 la fois de l&#039;acide lactique et de l&#039;acide ac\u00e9tique, et son \u00e9quilibre peut \u00eatre influenc\u00e9 en contr\u00f4lant la quantit\u00e9 d&#039;oxyg\u00e8ne inject\u00e9e dans le mo\u00fbt avant ou pendant la fermentation lactique. Plus la teneur en oxyg\u00e8ne du mo\u00fbt est \u00e9lev\u00e9e, plus la production d\u2019acide ac\u00e9tique est am\u00e9lior\u00e9e.<br data-source=\"\n\n\">Deuxi\u00e8mement, <em>Levilactobacillus brevis<\/em> LB 1 r\u00e9v\u00e8le un profil aromatique neutre, respectant la signature aromatique de la levure effectuant la fermentation alcoolique principale, suite \u00e0 l&#039;aigreur en cuve, dans le produit final.<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-747065565\" 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\" >Plus d&#039;informations<\/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>Visitez la page produit ici<\/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-1036776488\">\n\n\t<div id=\"col-839252094\" 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. Il s\u2019agit de la deuxi\u00e8me bact\u00e9rie de bi\u00e8re acide de la gamme. En quoi est-il diff\u00e9rent du LB 652\u2122 ?<\/strong><\/h3>\n<p><br data-source=\"\n\">La principale diff\u00e9rence est que <em>Lactiplantibacillus plantarum<\/em> LP 652 est une bact\u00e9rie homofermentaire, tandis que <em>Levilactobacillus brevis<\/em> LB 1\u2122 est une bact\u00e9rie h\u00e9t\u00e9rofermentaire. Cela signifie que SafSour LP 652\u2122 produit principalement de l&#039;acide lactique (min 90%), tandis que SafSour LB 1\u2122 produit \u00e0 la fois des acides lactique et ac\u00e9tique pendant la fermentation lactique. Cette diff\u00e9rence apportera des diff\u00e9rences de saveur et de perception aromatique dans les bi\u00e8res acides.<br data-source=\"\n\n\">Deuxi\u00e8mement, <em>Lactiplantibacillus plantarum<\/em> LP 652 produit des notes d\u2019agrumes, tropicales et de p\u00eache lors de la fermentation lactique, tandis que <em>Levilactobacillus brevis<\/em> LB 1 est plus neutre aromatiquement.<br data-source=\"\n\n\">Et enfin, <em>Lactiplantibacillus plantarum<\/em> LP 652 consomme l\u2019acide f\u00e9rulique et p-coumarique contenus dans le mo\u00fbt. Cela r\u00e9duira les notes aromatiques \u00e9pic\u00e9es et rehaussera les notes fruit\u00e9es produites par les levures POF+ lors de la fermentation alcoolique.<br data-source=\"\n\"><\/p>\n<h3><strong>Y aura-t-il davantage de bact\u00e9ries dans la gamme Fermentis \u00e0 l&#039;avenir ?<\/strong><\/h3>\n<p><br data-source=\"\n\">Les bact\u00e9ries constituent une source tr\u00e8s large et diversifi\u00e9e de micro-organismes qui peuvent jouer un r\u00f4le important dans la diversification de la bi\u00e8re. C\u2019est un domaine passionnant d\u2019exploration et d\u2019innovation. Fermentis sera certainement un innovateur de premier plan dans cette cat\u00e9gorie.<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_2132469155 {\n  padding-top: 20px;\n  padding-bottom: 20px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_203670976\">\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-41697156\">\n\n\t<div id=\"col-233784101\" 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\">Responsable R&amp;D &#8211; D\u00e9riv\u00e9s de levure<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-233784101 > .col-inner {\n  padding: 30px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-2085166120\" 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-2091782639\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-2091782639 {\n  padding-top: &quot;40px&quot;;\n}\n<\/style>\n\t<\/div>\n\t<br data-source=\"\n\n\"><strong>Olivier Caille est notre responsable technique R&amp;D pour les d\u00e9riv\u00e9s de levure<\/strong><br data-source=\"\n\n\">Titulaire d&#039;un dipl\u00f4me d&#039;ing\u00e9nieur industriel en sciences brassicoles et technologies de fermentation \u00e0 l&#039;Institut Meurice, et d&#039;un master en biologie mol\u00e9culaire et biotechnologie \u00e0 l&#039;Universit\u00e9 Libre de Bruxelles, Olivier dispose d&#039;une vaste exp\u00e9rience. Une th\u00e8se de doctorat \u00e0 Gen\u00e8ve, un post-doctorat \u00e0 la Harvard Medical School et une exp\u00e9rience au CNRS et \u00e0 ProCELL sont quelques-unes de ses diverses distinctions avant de rejoindre Fermentis.<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_203670976 {\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_1071684997\">\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-927990823\">\n\n\t<div id=\"col-1046730605\" 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-1081593994\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1081593994 {\n  padding-top: 40px;\n}\n<\/style>\n\t<\/div>\n\t\n<a href=\"https:\/\/fermentis.com\/fr\/knowledge-center\/expert-insights\/\" class=\"button primary is-outline\" >\n\t\t<span>Retour aux avis d&#039;experts<\/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_1071684997 {\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":33000,"parent":27950,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-31657","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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