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This lactic acid bacteria is very efficient for kettle souring due to its high acidification speed. It leaves crabapple aromas and a sharp acidity within 24 hours.
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Genus and species : Lactobacillus Plantarum
Attenuation : N/A
Flocculation : N/A
Alcohol tolerance : N/A
Optimal temperature : 34 - 38 °C
MULTIPLE PURCHASE DISCOUNT
Receive up to 25% off when making multiple purchases on the same order.
Genus and species : Lactobacillus Plantarum
Attenuation : N/A
Flocculation : N/A
Alcohol tolerance : N/A
Optimal temperature : 34 - 38 °C