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The amount of CO2 produced is very small in heterofermentative species. Lance Shaner 's experiment on testing [[100% Lactobacillus Fermentation]] showed that '''pure cultures''' of Omega Yeast Labs noted that although WLP677, WLP672, Wyeast 5335, Wyeast 5223-PC, and the ''L. brevisplantarum'' is classified as obligatory heterofermentative, the human eye cannot detect any CO2 production in the from Omega Yeast Lactobacillus blend (OYL-605), could not fully attenuate a 1. Lance still needs to test this blend to see if it produces any CO2 at all037 SG wort. It is clear though that any type of The most attenuative ''LactobacillusLacto''culture, regardless of whether it is heterofermentative or homofermentativeWLP677, cannot produce a krausenwas only able to attenuate down to 1. Krausens are sometimes seen with the use of commercially available ''Lactobacillus'' cultures03255 SG. If a krausen develops in wort when it It is the only culture likely that is pitched, this is indicative of cross contamination all species and strains of ''SaccharomycesLactobacillus'' or ''Brettanomyces'' in either the available to brewers cannot fully attenuate 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, heterolactistudy showed at most a 0.29% ABV in 100% ' fermentation by 'Lacto'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, Mattfermentations (attributed to WLP677). Physiology of Flavors in Beer – See [[100% Lactobacillus SpeciesFermentation]] for more information. Retrieved 6/14/2015.]</ref>, therefore If a high level of higher attenuation cannot be is achieved by ''Lactobacillus'' and is again a sign of , cross contamination by of yeastis most likely the cause.
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| 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 ||
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====100% Lactobacillus Fermentation====
The amount of CO2 produced is very small in heterofermentative species. Lance Shaner's experiment on testing [[100% Lactobacillus Fermentation]] showed of Omega Yeast Labs noted that although '''pure culturesL. brevis''' of WLP677is classified as obligatory heterofermentative, WLP672, Wyeast 5335, Wyeast 5223-PC, and the ''L. plantarum'' from human eye cannot detect any CO2 production in the Omega Yeast Lactobacillus blend (OYL-605, could not fully attenuate a 1).037 SG wort Lance still needs to test this blend to see if it produces any CO2 at all. The most attenuative It is clear though that any type of ''LactoLactobacillus'' culture, WLP677regardless of whether it is heterofermentative or homofermentative, was only able to attenuate down to 1cannot produce a krausen.03255 SG Krausens are sometimes seen with the use of commercially available ''Lactobacillus'' cultures. It If a krausen develops in wort when it is likely the only culture that all species and strains is pitched, this is indicative of cross contamination of ''Saccharomyces'' or ''Brettanomyces'' in either the wort, or the ''Lactobacillus'' available to brewers cannot fully attenuate wortculture 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 additionto this, this study showed at most a 0.29% ABV in 100% heterolacti' fermentation by ''LactoLactobacillus'' fermentations (attributed to WLP677)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. See [[100% Physiology of Flavors in Beer – Lactobacillus Fermentation]] for more informationSpecies. If Retrieved 6/14/2015.]</ref>, therefore a higher high level of attenuation cannot be achieved by ''Lactobacillus'' and is achieved, again a sign of cross contamination of by yeast is most likely the cause.
===Sugar Utilization and Secondary Metabolites===