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  1. lostmicrobiologist

    Yoghurt on the nose...

    Yogurt has a "tangy" smell due to the conversion of sugars like lactose into lactic acid, lowering the pH greatly. Is it possible there has been an addition of Lactobacillus into the beer? Other "beer spoiling" bacteria (like Pediococcus) can convert sugars into lactic acid as well, so those...
  2. lostmicrobiologist

    Brettanomyces Identification

    Hi there! I'm a new QC hire for a local brewery and I have been tasked with identifying and isolating potential strains of wild yeast and bacteria from local fruits. Currently, I have cultured what I believe to be Lactobacillus, Saccharomyces, and Brettanomyces. My only issue is not being...

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