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===General Advice===
====Starters====
As a supplement to the starter notes given in the [[Lactobacillus#Manufacturer_Tips|Manufacturer Tips]] section, this section includes general advice for ''Lactobacillus'' starters for homebrewers and brewers without access to MRS media. See [[Lactobacillus#External_Resources|External Resources]] for additional starter guides.
Make a 1 liter starter of '''10°P DME, 10% apple juice + 20 grams of chalk (CaCO3) + yeast nutrients''' for growth results that are close to MRS media <ref>[[https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Evaluate starter media to propagate Lactobacillus sp., Eureka Brewing Blog, by Samuel Aeschlimann.]</ref>. Best practice is that starters should not be aerated, although there may be an exception to this for ''L. brevis'' <ref name="brevis_aeration"></ref>. The starter should be held at the temperature best suited for the culture as shown in the [[Lactobacillus#Culture_Charts|Culture Charts]]. Also reference the [[Lactobacillus#Culture_Charts|Culture Charts]] for how long the starter should be incubated for before pitching. In general, the starter should be ~0.5-1 liter per ~20 liters of wort (0.75-1 US gallons per US barrel). The entire starter should be pitched into the wort since cold crashing ''Lactobacillus'' can have an adverse effect <ref>[http://suigenerisbrewing.blogspot.ca/2015/05/lacto-starters.html Heit, Bryan. Lacto Starters. Sui Generis Blog. Retrieved 6/15/2015.]</ref>.
====Cell Growth====
''"I typically grow it by itself anaerobically in [http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media]. Seems to work very well and results in good growth. I've personally had the best success with MRS media and in an anaerobic environment, though I know some lactobacillus strains grow aerobically just fine. The problem with growing lactic acid bacteria is the acid they produce will eventually inhibit their own growth. MRS contains a buffer to help combat the drop in pH as a result of LAB metabolism, which keeps the pH around 6-6.5 (I think) for optimal growth. I usually grow them at 35 C, but sometimes incubator space is at a premium (like right now) and I just spin it on the benchtop!"'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1031115430250004/?comment_id=1031228363572044&offset=0&total_comments=24 Conversation with Nick Impellitteri on Milk The Funk Facebook group. 3/5/2015.]</ref>. ~ Nick Impellitteri from [[The Yeast Bay]] on general Lactobacillus cell growth