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goodbelly
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>). As a general rule of thumb, it should be noted that these probiotics may not be as free of contaminates as pure cultures from brewing industry yeast labs. 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 on Milk The Funk. 05/04/2015.]</ref>.
*Drew Wham has used [http://www.goodbelly.com/plus-shot/ GoodBelly products] as a source of L. planetariumwith good results in over 12 batches. Their product contain 20 billion cells of the 229v strain of L. planetarium 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.
* [http://www.amazon.com/gp/product/B00BZ3YWXC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Swanson Probiotics L. planatarum], reported by Ed Coffey. 3 capsules were used in 750ml of a DME starter wort, plus yeast nutrients for 24 hours at 90°F. The starter was pitched into 3 gallons of Gose wort. 72 hours of Lacto only ferment at 95°F resulted in a 3.31pH. No gravity reading taken.