Microbiology and Biochemistry: Difference between revisions
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-- Lactic acid | -- Lactic acid | ||
Interestingly, lactic acid bacteria have been implicated in racemizing amino acids in beer, causing Lambic (and other beers which make use of lactic acid bacteria such as Berliner Wiesse) to have a high percentage of right-handed amino acid stereoisomers relative to both their starting materials and other beers <ref name=Erbe >T. Erbe and H. Brückner, [http://www.sciencedirect.com/science/article/pii/S0021967300002557|Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture], 2000</ref>. | |||
The Brettanomyces stage | The Brettanomyces stage | ||