andrewmaixner
Well-Known Member
I'm not exactly sure of all the specific reasons for the difference in taste, but it has been widely noted that lactic acid produced by Lactobacillus tastes different from the lactic acid produced by Pediococcus (and they both taste different from food-grade lactic acid). It probably does have to do with certain byproducts that are made by the individual bacteria that influence how the lactic acid tastes.
For example, Lactobacillus produces softer and "rounder" tasting lactic acid, while Pediococcus produces sharper and more "aggressive" tasting lactic acid. I suppose I would describe food-grade lactic acid as "one-dimensional."
I understand what you mean, and that's why I culture wild lacto starters from 2row malt for my lacto beers. But saying that that lactic acid tastes different, is like saying that the ethanol produced by different yeast tastes different. The base chemical is always identical, it's the undefined byproducts that vary.