FS 0067
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Beer Faults Series: Sour Flavor - Lactic Acid Bacteria
Product Description
Lactic acid bacteria are responsible for most microbiological contamination in beer due to their ability to survive in challenging environments and on hard‑to‑clean surfaces. These organisms produce lactic acid, which can create unwanted sour flavors when their presence is not intended.
Product Details
Pages / Length: 2
Publication Date: 02/2026
- In Stock