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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.
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Lactic Acid
Used as a starter culture during the malting process to improve the quality of the malt
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