Pure commercial cultures of Brettanomyces are available at most yeast suppliers. ''Brettanomyces''does NOT provide a universal flavor. Just like the various ''Saccharomyces'' strains most brewers are familiar with, each ''Brettanomyces'' strain can produce a vast array of different flavors, depending on the particular strain, temperature and time.
[stopped here 7/1/16 B===Lactobacillus===''Lactobacillus'' is a rod shaped bacteria that can grow with or without oxygen and produces lactic acid - most people are familiar with the sourness found in yogurt, sauerkraut , pickles, and so on. ''Lactobacillus''converts sugars to lactic acid (and sometimes CO2 and ethanol). It can produce varying complexities of sourness from the one dimensional to the more complex, depending on which type is used. ===Pediococcus===''Pediococcus'' is a bacteria that also produces lactic acid, although generally slower than ''lactobacillus''. The sourness tends to be thought of as more aggressive than ''Lactobacillus''and is often thought to produce more of a complex sourness. It also produces off flavors (diacetyl) so it needs to have something to help clean up any unwanted flavors – like ''Brettanomyces'', which converts it to other compounds with less aggressive flavors. There is some discussion that ''Pediococcus'' thought of “complexity” is merely perceived by brewers because it works longer than ''Lactobacillus''does. This “complexity” could be simply because ''Pediococcus'' can lower the pH more than ''Lactobacillus''. Hall]
==See Also==