Hot answers tagged lactobacillus
Ginger juice alone does not have enough sugar to be fermentable. However, ginger beer is a popular, slightly alcoholic beverage made from ginger root, sugar, water and citric acid. Take a look at this question and answer.
A bit tricky to tell, but it could be early stages of a lactobacillus or pediococcus contamination. The flaky white patches are typical of lactobacillus, while short segments of ropes you see are typical of pediococcus, although I would swing towards lactobacillus on this one. Lactobacillus contamination: Pediococcus contamination: Either way, it's ...
A ginger bug is simply a lactic acid culture started from raw ginger root (with skin still on) and sugar mixed together in dechlorinated water. When you "add the ginger bug" to your drink recipe, you're adding the liquid from this culture after straining out the chopped ginger bits. After the ginger bug has been allowed to mature to a slightly fizzy state (...
There's a good article about the ginger beer plant (which I think is your ginger bug) on this website. http://www.themadfermentationist.com/2008/07/ginger-beer-plant-101.html.
This previous question may help you a bit: Is brewers' Lactobacillus heterofermentative or homofermentative? This is taken for Wikipedia According to metabolism, Lactobacillus species can be divided into three groups: Obligately homofermentative (Group I) including: L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius Facultatively ...
Addressing your homefermentative comment, how do you know this Yakult pitch is a single strain of microbes? It could have some other strains to a smaller % and they are giving you your off smell. There isn't much regulation in the purity of yogurt cultures. Its more of a what is the largest population pitched to make the product. It doesn't mean there ...
Wort It will be good, if you will have a good way to stir. In 30 liters I found temperature differences of more than 20°C to be possible, and ones around 5-10°C to be pretty common. So make sure some kind of automatic stir is there, or heat really, really slowly. Safety Be sure to use system that, if probe is short circuited or missing, switches off ...
Although we use acidulated malt kettle sour, we too always get an off putting smell during kettle souring boil does rid most or atleast some of the smell, but fermentation does the best job of getting rid of the smell assuming we have the same nose... Does it smell similar to nuts and old yogurt? If so you have a good start and not to worry it will be fine. ...
Have others soured using Yakult? From what I can tell it's a specific strain of Lactobacillus (casei Shirota). Specifically designed as a probiotic to aid digestion. Kinda makes sense it would smell septic. I would say boil it and see how it turns out. I've had many great beers where fermentation smelled terrible.
I have made ginger beer from regular old yeast before so there is nothing inherent about ginger that makes it unsuitable for yeast fermentation. Yeast technically speaking is a fungus not bacteria so how things that have anti bacterial qualities interact with fungi I'm not sure.
Lactobacillus delbrueckii does very little to effect the appearance of your beer. In terms of flocculation (dropping out of suspension in the beer, leaving a clear appearance), I would compare it to a medium/high flocculation Saccharomyces Cerevisiae strain. With proper aging and use of fining agents if desired, it will not impart a significant haze on ...
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