Changes

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>). Probiotics that are classified as "dietary suppliments", as opposed to "drugs", may not be as free of contaminates as pure cultures from brewing industry yeast labs <ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3294522/ Regulatory Oversight and Safety of Probiotic Use. Veena Venugopalan, Kimberly A. Shriner, and Annie Wong-Beringer. Nov 2010.]</ref>. 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 of Sui Generis Blog on Milk The Funk. 05/04/2015.]</ref>.

See [http://suigenerisbrewing.blogspot.ca/2015/07/choosing-right-probiotics-for-souring.html Bryan Heit's this Sui Generis Blog article on which Probiotics to avoid based on the genera of microbes they contain]. Probiotics should have their contents listed plainly on their packaging.

* [http://suigenerisbrewing.blogspot.com/2015/07/choosing-right-probiotics-for-souring.html?showComment=1436393697256#c4069683632494260525 Choosing the Right Probiotics for Souring Beer, by Bryan Heit of Sui Generis Blog - tips on Probiotics to avoid based on their contents.]