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Some commercial probiotics have been successfully used to produce Lactobacillus cultures (many brands have also failed at providing usable bacteria according to some homebrewers <ref>[http://www.reddit.com/r/Homebrewing/comments/32tny4/probiotic_lacto_for_souring/cqej952 Conversation on Reddit. April 2015.]</ref>). As a general rule of thumb, it should be noted that these probiotics may not be as free of contaminates as pure cultures from brewing industry yeast labs. The following probiotics are examples of brands, methods, and results that MTF members have had <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1075891152439098/ Conversation on MTF about using Probiotics. 5/22/2015.]</ref>. Dried forms of Lactobacillus should be stored refrigerated because viability has been seen to decrease as much as 80x when stored at room temperatures <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067614393266774/ Conversation with Bryan Heit on Milk The Funk. 05/04/2015.]</ref>.
See [http://suigenerisbrewing.blogspot.ca/2015/07/choosing-right-probiotics-for-souring.html Bryan Heit's article on which Probiotics to avoid based on the genera of microbes they contain]. Probiotics should have their contents listed plainly on their packaging.
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