General Category > Yeast and Fermentation

Lactobacillus and sugar water = gloop?

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ccfoo242:
My son's biology project was to compare attenuation of brewers yeast and lacto using wort, apple juice, and sugar water. We prepared samples of nearly identical starting gravities if each and fermented in one-gallon growlers. The results were mostly as expected except for the sugar water. We used table sugar and filtered rap water and boiled for 10 minutes just like we did the wort.

But the one fermented with lacto (wlp677) came out with the consistency of hand sanitizer. Like a thin clear jelly. Also it smelled like nail polish remover.

Any ideas why it came out like this?




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Jimmy K:
Nail polish remover might be ethyl acetate which I think you normally get from bacterial action on acetic acid and ethanol. That doesn't fully answer the question though. Hmm. Sugar water probably has a high pH compared to worry and juice. Lacto may not have been active due to pH and something else took off. There are organisms that cause "ropiness" in cider.

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majorvices:
Ropiness is the first thing that came to mind to me, too. Can't remember which organism causes that. Pedio?

Otoh Lactic acid is pretty thick and slimy.

morticaixavier:

--- Quote from: majorvices on January 09, 2014, 03:36:31 PM ---Ropiness is the first thing that came to mind to me, too. Can't remember which organism causes that. Pedio?

Otoh Lactic acid is pretty thick and slimy.

--- End quote ---

yes pedio. maybe others. But yeah, lactic bacteria produce a gel from milk, it's called yogurt. There are a lot more proteins in milk though. (like... some)

weird. can you test the pH? is the entire volume like that or is there different strata/textures?

ccfoo242:
Starting ph was 7.19, ending was 4.07. I thought about the strata thing. Will have to pour it all out to see. We didn't know about the ph tolerance before starting. I've emailed white labs to get their thoughts also.




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