Lactic Acid

Creates large numbers of variable microorganisms, which may accelerate a fermentation process. A typical starter improves control of a fermentation process and predictability of its outcome. The lactic acid starter is a relatively new process that controls microbial growth. Effects on the malting process include a lower viscosity and beta-glucan content of wort, increased malt yield, and a pronounced improvement in mash filtration and wort filterability. Starter cultures could inhibit the growth of molds and the production of mycotoxins when applied to the steeping water during malting.