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Shane B
06/23/10 08:29 PM  
Lactobacillus delbrueckii questions
Hello everyone! I was sent here by someone to hopefully get some answers to some questions I've had. There's been some discussion already over at HomeBrewTalk ini a thread I posted, so I'll link to that thread. This is my first time posting here, so if just linking to another forum isn't allowed I can paste my questions here. I just thought it would be easier in this way. My username over there is "shanecb".

Basically, I'm trying to understand the science behind lacto del usage, primarily being what sugars and other things it is consuming in a typical wort. At the moment the consensus seems to be glucose, with MAYBE lactose also? I'm hoping someone here can set me straight haha.

Anywho, here is the thread: http://www.homebrewtalk.com/f163/lactobacillus-delbrueckii-questions-183524/

Thank you very much in advance for any insight you have.

Al B
06/23/10 10:08 PM  
Re: Lactobacillus delbrueckii questions
First off L. delbrueckii include 3 distinct subspecies: L. delbreckii ss. delbreukii (homofermentive), L delbreuckii ss. bulgaricus and ss. lactis - the last two definately attack lactose as seen in yogurt. Whether the ss. delbrueckii is WL or WY I don't know.

Typical wort sugars; maltose, malto triose, are attacked by lacto. They flocculate slowly in starter cultures, but not completely.

Shane B
06/24/10 09:21 PM  
Re: Lactobacillus delbrueckii questions
Here is the info I got from White Labs. As said, the lactobacillus delbrueckii (in this case WLP677) is a homofermentative bacteria, with the end product being lactic acid. It will not utilize any pentoses, but will utilize a number of hexoses. These include glucose, fructose, maltose, maltotriose, raffinose, and all the way up to lactose. The guy who called me back named a couple it wouldn't use, and the only one I caught was xylo sugars.
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