Bacteria Strains

Used to produce acidity and additional complexity in beer, food, and kombucha.


MIP-911 Lactobacillus brevis

Lactobacillus brevis is commonly used to produce kettle sours at a high temperature. Will acidify wort to a pH of 3.1-3.5 in 48 hours at a temperature of 100 F. Brevis produces a more round flavor than plantarum. Consistently Propagate's top selling bacteria.

Suggested Temperature

95-105 F


MIP-912 Lactobacillus delbrueckii

Lactobacillus delbrueckii is commonly used to sour barrels. It will, over an extended period of time, acidify beer to a pH of 3.1-3.5 at room temperature.

Suggested Temperature

75-85 F


MIP-913 Lactobacillus casei

Similar to MIP-911, but excellent at digesting milk sugars.

Suggested Temperature

75-95 F


MIP-914 Lactobacillus plantarum

Lactobacillus plantarum is commonly used to produce kettle sours. It has a more subtle flavor than casei and does not produce CO2 as lactobacillus brevis would. It will acidify wort to a pH of 3.1 - 3.5 in a 48 hour time period at 100 F.

Suggested Temperature

90-100 F


MIP-920 Pediococcus damnosous

Pedio will sour a finished beer over time to a pH of 3.5 - 3.1. It works well at room temperature and is hop tolerant. It may produce a "slime" on top of the beer that will clear with time.

Suggested Temperature

60-90 F

Propagate Lab™, LLC

15700 W 6th Ave.

Golden, Colorado 80401

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Propagate Lab provides premium quality yeast, bacteria, and consultation for food. We are a licensed wholesale food manufacturer using only the highest quality ingredients. Propagate Lab does not cover the wholesale or retail cost of a final product or any ingredients, costs, services, labor expenses, etc. where its products are concerned.

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