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Sources for Lactic Acid Bacteria, especially ''[[Lactobacillus]]'', are available in various forms such as unpasteurized products and probiotics. This page contains a list of sources that Milk The Funk members have experimented with, and their results. Note that the production of products such as probiotics may not be as sanitary as brewing industry yeast manufacturers, so without isolating these bacteria on agar plates, they can not be considered pure cultures. Methods contained on this page use only materials that a typical homebrewer would have on hand and are geared towards brewers without agar plating capabilities. For information on isolating pure cultures of ''Lactobacillus'' with selective media on agar plates, see the [[Lactobacillus#Selecting_for_on_Agar|''Lactobacillus'']] and [[Wild_Yeast_Isolation|wild yeast isolation]] pages.
==Yogurt Souring==
Result is clean and lactic without any sign of spoilage bacteria related off flavours (throw up, cheese, butyric acid etc.).
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| Drew Wham || GoodBelly Products (''L. plantarum'') || Their products contain 20 billion cells of the 229v ''L. planetarium '' strain per serving. In a 5 gal batch a single serving will reduce the pH to 3.2 in 48-72 hours held at 95°F. || Good results in over 12 batches.
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| Dan Graston || Swanson Probiotics || 1 capsule in 1 quart of canned starter wort (1.039, 4.44pH, not DME) at 90°F. || Starter pH barely dropped for first 24 hours because the Lacto powder just sank to the bottom and never went into suspension, which was unexpected. After rousing, the pH dropped to 3.23 over the next 36 hours. No drop in gravity. Test starter, so no beer was produced.