Photo of an Imperial Yeast production facility.

Lactic Acid Bacteria Spec Sheet


A liquid suspension of bacteria used for the production of soured alcoholic beverages. 

Typical Physical and Chemical Properties

Appearance: White to tan colored slurry

pH: 3.3 - 3.5
Density: ~1.0g/ml
Total Viable Cells/L: 1 x1011 (Typical  Analysis)
Cells/mL: 1 x108 (Typical  Analysis)

Typical Microbiological Properties

  • Growth on WLN (aerobic and anaerobic)
    • Less than 1 large or variable colored colony present per 1E8 culture cells.
    • Lawn growth consistent with the original mother culture.
    • Strong media color change from blue to yellow. 

Product Usage


Directly add refrigerated culture to wort and maintain a temperature of 85-100°F.

* Desired inoculation rates may vary by the end user.

Wort Volume (Bbl) Liters Pitched Pitch Rate (cells/ml)
1 0.5 ~ 500,000
1 1.0 ~ 1,000,000
1 1.5 ~ 1,500,000
1 2.0 ~2,000,000


Yeast additions to wort may slow or inhibit bacterial acidification.


Do not add hops to wort prior to souring with lactic acid bacteria.


Do not oxygenate or aerate wort.

Storage and Shelf Life

  • Store the cultures at or as close to 33°F as possible.
  • Do not freeze.
  • The shelf life is dependent on the strain and the storage temperature.
  • Use the bacteria within 2 weeks of delivery.


  • Rigid 1,2,4, and 8L food grade HDPE containers.
  • Volume per container dependent on order size.


Kosher Pareve


Sign up and stay up to date on what's new at Imperial!