date:May 23, 2012
actobacillus malefermentans and Lactobacillus backii (all highly adapted to growing in beer and in association with brewing yeast).
The fourth species, Lactobacillus kisonensis, was only discovered a few years ago from a traditional fermented vegetable product in Japan.
19th century beer anyone?
Some of the bacteria were capable of producing viscous sugar polymers tentatively identified as beta-glucan, and VTT said that this sugar polymer protected bacterial cells against environmental str