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! Name !! Mfg# !! Taxonomy !! Note
|-
| White Labs || WLP677 || delbrueckii Delbrueckii || Hold at > 90F and < 117F for 5-7 days for greater lactic acid production
|-
| White Labs || WLP672 || brevis Brevis || More hop tolerant than other Lacto strains.
|-
| Wyeast || 5335 || brevis Buchneri || Hold at > 90F and < 117F for 5-7 days for greater lactic acid production
|}
=Wyeast=
The following is an excerpt with Jess Caudill, Brewer/Microbiologist, at Wyeast Laboratories, Inc. concerning usage of Wyeast 5335 and making a [[Berliner Weissbier]].
# Use 5335.
# If using our 5335, don’t use ANY hops. You can always blend in some IPA or hopped wort after souring takes place if you really need some bitterness or hop flavor/aroma in the beer.
# From one 5335 pack, make a 1L starter with 1.020 DME sterile wort. No O2! Incubate at 90oF if possible for 5-7 days.
# Brew your 5 gallons of wort. Again… no hops. Sterilize the wort. (No need for sour mashes). Cool to 90oF and add 1L 5335 starter. No O2. Try to maintain 90oF for 5-7 days depending on how sour you want the beer.
# After 5-7 days, cool wort to around 68. Pitch with a low pH tolerant strain such as 1007 or 2124. No O2. Ferment for around 1-2 weeks… until you hit terminal.
# Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH.