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The production of D-(-)-lactic acid in sweet wort was due to growth of Lactobacillus delbrueckii whereas L-(+)-lactic acid was produced by Bacillus coagulans. Incubation of sweet worts at 45°C favoured the production of D-(-)-lactic acid whereas L-(+)-lactic acid was produced in greatest amounts at 55°C. Low concentrations of hop iso-α-acids (4–12 ppm) inhibited the growth of both B. coagulans and L. delbrueckii at 55 °C.
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McMurrough et al. (1979) studied this question.
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