Lactobacillus helveticus Freeze Dried Powder, 10 B CFU/g - 1 kg
It has also been considered a contaminant of beer due to its homofermentative production of lactic acid, an off-flavor in many styles of beer. In other styles of beer, however, lactic acid bacteria can contribute to the overall appearance, aroma, taste, and/or mouthfeel, and generally produce an otherwise pleasing sourness.
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Internal Reference:
PRBT-020
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