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Contents:
Culturing Lactobacillus (Fred L Johnson)
Pomelo (help) ("Darrell G. Leavitt")
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Date: Mon, 31 May 2010 15:02:21 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Culturing Lactobacillus
Mike Eyre wants to culture a pure strain of lactobacillus for making a Berliner
Weiss and asks how to make the starter for this. Before I say more, I must
qualify all of this by saying that I've never made a starter with lactobacillus.
I've always just used a sour mash for Berliner Weiss (with mixed success), and I
think Mike's approach of making a starter is sound.
The first thing to do is to contact Wyeast Labs or White Labs and confirm with
either of them that a typical unhopped yeast starter medium (but without
aeration--see below) would be appropriate. It should be as this will be the
medium they will be growing in when they are pitched (except for the absence of
hops in the starter culture).
Note that the classic culture medium for lactobacillus under laboratory
conditions--not for brewery purposes--is not wort. Rather the amino acid source
is beef hydrolysate and the pH of the medium is typically about 6.2 (MRS
medium).
More pertinent to us brewers:
In the paper by Wee YJ, et al., "Pilot-Scale Lactic Acid Production via Batch
Culturing of Lactobacillus sp. RKY2 Using Corn Steep Liquor As a Nitrogen
Source", Food Technol. Biotechnol. 44 (2) 293298 (2006),
<http://www.ftb.com.hr/44-293.pdf>, Accessed 2010 May 31, Wee and his Korean
colleagues investigated fermentations by lactobacillus for the production of
lactic acid using inexpensive substrates, i.e., corn steep liquor and wood
hydrolysate to which glucose was added to achieve at various glucose
concentrations, plus yeast extract, diammonium phosphate and manganese sulfate.
Fermentations were performed at 36 degrees C, and pH was maintained at 6.0 in
the bioreactor by continuously adding sodium hydroxide as needed. Glucose
concentrations as low as 50 or 75 g/L in the culture appeared to produce the
maximum biomass in the smaller batches investigated (1 L and 20 L), with higher
concentrations providing no significant increase (my interpretation of the
data). Oxygen is to be eliminated if possible, as it apparently retards growth.
Whatever you do, Mike, let us know how the culture goes. Don't expect to be able
to separate the bacteria from the spent medium unless you have a centrifuge.
Fred L Johnson
Apex, North Carolina, USA
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Date: Mon, 31 May 2010 18:55:28 -0400 (EDT)
From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu>
Subject: Pomelo (help)
Ok, here is a really strange question: If you became the proud owner of a
heap of pomelo, dried, and slightly sweetened (with some sulphur dioxide,
unfortunately) what would you make?
I suppose that it could be a part of a SOUR mash, or if one were to just
add some wine yeast to a bunch of it that was put through a food
processor?
Any ideas would be appreciated.
Darrell
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End of HOMEBREW Digest #5689, 05/31/10
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