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Other factors can determine if a ''facultative heterofermentative'' species uses ''homolactic'' or ''heterolactic'' fermentation. For example, L. plantarum, which is a ''facultatively heterofermentative'' species, is ''homolactic'' without the presence of oxygen. In the presence of oxygen, however, it performs ''heterolactic'' fermentation, and produces acetic acid <ref>[https://microbewiki.kenyon.edu/index.php/Lactobacillus_plantarum_and_its_biological_implications Lactobacillus plantarum and its biological implications. Microbe Wiki. Retrieved 6/7/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1083842231643990/?comment_id=1084922688202611&offset=0&total_comments=28&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner about L. plantarum on MTF. 6/7/2015.]</ref>.
{| class="wikitable sortable"
| L. rhamnosus <ref>[http://cajgh.pitt.edu/ojs/index.php/cajgh/article/view/113 Complete Genome Sequence of the Probiotic Lactic Acid Bacterium Lactobacillus Rhamnosus. Samat Kozhakhmetov, Almagul Kushugulova, Adil Supiyev, Indira Tynybayeva, Ulykbek Kairov, Saule Saduakhasova, Gulnara Shakhabayeva, Kenzhebulat Bapishev, Talgat Nurgozhin, Zhaxybay Zhumadilov. 2013.]</ref> || L. pontis ||
|}
====100% Lactobacillus Fermentation====
The amount of CO2 produced is very small in ''heterofermentative'' species. Lance Shaner of Omega Yeast Labs noted that although L. brevis is classified as ''obligatory heterofermentative'', the human eye cannot detect any CO2 production in the Omega Yeast Lactobacillus blend (OYL-605). Lance still needs to test this blend to see if it produces any CO2 at all. It is clear though that any type of ''Lactobacillus'', regardless of whether it is ''heterofermentative'' or ''homofermentative'', cannot produce a krausen. Krausens are sometimes seen with the use of commercially available ''Lactobacillus'' cultures. If a krausen develops in wort when it is the only culture that is pitched, this is indicative of cross contamination of ''Saccharomyces'' or ''Brettanomyces'' in either the wort, or the ''Lactobacillus'' culture itself <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1083842231643990/?comment_id=1084646124896934&offset=0&total_comments=26&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Discussion with Lance Shaner on MTF. 6/7/2015.]</ref>. In addition to this, ''heterolactic'' fermentation by ''Lactobacillus'' can only produce 10-20% of the ethanol that Saccharomyces can produce <ref name="PhysioLacto">[http://phdinbeer.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/ Humbard, Matt. Physiology of Flavors in Beer – Lactobacillus Species. Retrieved 6/14/2015.]</ref>, therefore a high level of attenuation cannot be achieved by ''Lactobacillus'' and is again a sign of cross contamination by yeast.
Lance Shaner's experiment on testing [[100% Lactobacillus Fermentation]] showed that '''pure cultures''' of WLP677, WLP672, Wyeast 5335, Wyeast 5223-PC, and the ''L. plantarum'' from Omega Yeast OYL-605, could not fully attenuate a 1.037 SG wort. The most attenuative ''Lacto'' culture, WLP677, was only able to attenuate down to 1.033. It is likely that all species and strains of ''Lactobacillus'' available to brewers cannot fully attenuate wort. See [[100% Lactobacillus Fermentation]] for more information.
===Sugar Utilization and Secondary Metabolites===