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一种高度可靠的细菌菌种，可以酿造出平衡的酸啤酒
SafSour LP 652 因其能够提供热带水果、柑橘和水果风味而被 Fermentis 特别选中 在煮沸锅酸化中使用时。为啤酒带来清新口感，SafSour LP 652 ™ 是 同型发酵乳酸菌。
非常适合煮沸锅酸化酸啤酒配方。
成分：乳酸杆菌（Lactiplantibacillus plantarum）；麦芽糊精作为载体
SafSour LP 652™ 感官特征
萨夫苏尔 LP 652 ™ 提供新鲜的热带水果、柑橘和水果香气，是煮沸锅酸化配方的理想选择。
SafSour LP 652™ 技术特点
剂量/温度
最佳添加率为 10 克/百升，可在 24 小时至 48 小时内完成乳酸发酵。
使用
建议直接投入温度为 37°C 的无酒花麦汁中。
- SafSour LP 652 ™在 37°C (+/- 3°C) 的温度范围内24h – 36h内使无酒花麦芽汁酸化。
- SafSour LP 652 ™作为同型发酵乳酸菌，主要产生乳酸和少量乙酸。
- SafSour LP 652 ™对异构体阿尔法酸的耐受性较低（一半的 SafSour LP 652 ™生长受到抑制，IC 50为 5 ppm）。
- SafSour LP 652™ 的最终pH 值为 3.2 – 3.6。
- SafSour LP 652 ™释放热带水果、柑橘和水果香气，带来清新感觉
- 包装时的活细胞：> 1011UFC /克
- 总细菌数*：< 10000 UFC /克
- 醋酸菌：<1000UFC/克
- 大肠菌群：<100UFC/克
- 野生酵母（非酿酒酵母）*：< 1000 UFC /克
- 霉菌：<1000UFC/克
Storage
Storage must be done in cool temperatures (< 4°C/39,2°F) and in dry conditions.
Shelf life
36 months from production date (see printed information on the sachet).
- Be sure to keep the product at 4°C (39,2°F) or below.
- We strongly advice users to make fermentation trials before any commercial usage
Product transportation can be carried out at ambient temperature ideally not more than 30°C (86°F) for prolonged periods of time, i.e maximum 14 days. Peaks of up to 40°C (104°F) are allowed.
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™: 12°C for 48h then 14°C / SafAle™: 20°C). 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.
