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None of the cultures, whether heterofermentative or homofermentative (all were heterofermentative), produced a significant gravity drop. None produced a krausen or obvious CO2 evolution. All samples were sent off to be tested for alcohol levels using the Anton Paar Alcolyzer test. All strains showed some alcohol production, indicating [[Lactobacillus#Types_of_Metabolism|heterolactic fermentation]]. The wort was fermented with foil covering the flasks, so it was not an anaerobic environment <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1114207325274147/ Conversation with Lance Shaner on MTF regarding his 100% Lacto Fermentation results. 7/21/2015.]</ref>. Note that the pH readings of this test correspond with the results of [[Lactobacillus#Commercially_available_Lactobacillus_strains_and_their_pH_change_over_time|Matt Humbard's pH tests with multiple species of ''LactoLactobacillus'']].
==Biological Explanations==
===Dr. Bryan Heit of Sui Generis Blog Biology Explanation===
"This is what I would have expected - those claims of complete attenuation always rubbed me the wrong way, and from a scientific point of view, appeared impossible. pH will (eventually) inhibit even the most acid-tolerant of bacteria. Even if the bug is capable of protecting itself from the degradative nature of acids (which many can), at some point the concentration of protons (acid "atoms") will block the bacteria's proton motive force, which is used to "pump" molecules into bacteria (and in the case of some bacteria, to generate energy). Once the proton motive force is gone, the bacteria is effectively dead.