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''F. nucleatum'' is a Gram-negative bacteria that is commonly found in dental plaque. It is capable of fermenting glucose into butyric acid, and is tolerant of up to 6% oxygen <ref>[https://microbewiki.kenyon.edu/index.php/Fusobacterium_nucleatum Fusobacterium nucleatum. MicrobeWiki. Retrieved 6/21/2015.]</ref>. It has a optimal growth temperature at 98.6°F <ref>[https://www.atcc.org/~/ps/25586.ashx ATCC. Fusobacterium nucleatum subsp. nucleatum (ATCC ® 25586™). Retrieved 6/21/2015.]</ref>. ''F. nucleatum'' is sensitive to a pH of 5.0 and lower, and temperatures above 140°F (60°C) <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2009.04250.x/full Ribeiro-Ribas, R.N., De Carvalho, M.A.R., Vieira, C.A., Apolônio, A.C.M., Magalhães, P.P., Mendes, E.N., Oliveira, J.S., Santoro, M.M. and De Macêdo Farias, L. (2009), Purification and partial characterization of a bacteriocin produced by an oral Fusobacterium nucleatum isolate. Journal of Applied Microbiology, 107: 699–705. doi: 10.1111/j.1365-2672.2009.04250.x]</ref>. Avoid contaminating wort with saliva, and this organism shouldn't be a problem.
===LactobacillusLactic Acid Bacteria===''[[Lactobacillus]]'' produces and other LAB produce butyric acid by breaking down lipids to fats. The low level of lipids in brewer's wort limits butyric acid to insignificant levels in beer production. Butyric acid production by ''Lactobacillus'' is more significant in milk based fermented products such as yogurt and cheese <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1182597671768445/?qa_ref=qd&comment_id=1182773928417486&reply_comment_id=1183242405037305&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Conversation with Bryan Heit on MTF regarding butyric acid production by Lactobacillus. 11/23/2015.]</ref>.
===Other Microbes===