Changes

<div style="background-color: #fff0f0; border: 1px solid black; padding: 1ex; margin: 1ex; margin-right: 24em; min-width: 20em;">The genus of ''Lactobacillus'' has recently been broken up into 25 different genera. Portions of this wiki may still refer to the old nomenclature until we can make all the updates. For the purposes of this wiki, all new genera that were once considered to be ''Lactobacillus'' will remain on this wiki page for the foreseeable future. Abbreviations will remain the same; for example ''Lactiplantibacillus plantarum'', previously ''Lactobacillus plantarum'', is still abbreviated as ''L. plantarum''. Also note that yeast labs and probiotics manufacturers may not update their product brands to reflect the new scientific nomenclature. See [[Lactobacillus#Recent_Taxonomy_Changes|''Lactobacillus'' Recent Taxonomy Changes]] for more information. </div> '''''Lactobacillus''''' (often referred to by brewers as "Lacto") is a genus of Gram-positive, rod-shaped lactic acid bacteria (LAB) which produces acidity and sour flavors in the form of lactic acid and [[Lactobacillus#Sugar_Utilization_and_Secondary_Metabolites|secondary metabolites]] found in lambics, Berliner Weiss, sour brown ales, and gueuze. All ''Lactobacillus'' species are facultative anaerobes, which means they grow anaerobically but can also grow in the presence of oxygen and use oxygen to some degree <ref name="todar_lactics4"></ref>. They [https://www.researchgate.net/post/How_to_prepare_spore_forming_media_for_lactobacillus do not form spores]. There are more than 100 species, many of which are found in the human gastrointestinal track <ref name="todar_lactics4">[http://textbookofbacteriology.net/lactics_4.html ''Lactic Acid Bacteria''. Todar's Online Texbook of Bacteriology. Kenneth Todar, PhD. Pg. 4. Retrieved 07/28/2015.]</ref><ref name="Todar_nutgro4">[http://textbookofbacteriology.net/nutgro_4.html ''Nutrition and Growth of Bacteria''. Todar's Online Texbook of Bacteriology. Kenneth Todar, PhD. Retrieved 07/28/2015.]</ref>. In addition to beer, some species of ''Lactobacillus'' are also used to ferment yogurt, cheese, sauerkraut, pickles, wine, cider, kimchi, cocoa, and kefir <ref>[https://en.wikipedia.org/wiki/Lactobacillus ''Lactobacillus''. Wikipedia. Retrieved 07/28/2015.]</ref>. ''Lactobacillus'' can form a [[pellicle]] (need reference). See ''[[Pediococcus]]'', ''[[Brettanomyces]]'', ''[[Saccharomyces]]'', [[Mixed Cultures]], [[Kveik#Commercial_Availability|Kveik]], and [[Nonconventional Yeasts and Bacteria]] charts for other commercially available cultures. See the [[Wort Souring]] and [[Mixed Fermentation]] pages for brewing techniques with ''Lactobacillus''. See the [[Alternative Bacteria Sources]] section for culturing ''Lactobacillus'' from grains, yogurt, probiotics, and other sources.

The genus ''Lactobacillus'' contains a large number of relatively diverse species, and is the largest genus of the lactic acid bacteria group with over 50 species <ref>[https://web.archive.org/web/20070202132806/http://www.bacterio.cict.fr/l/lactobacillus.html List of Prokaryotic Names with Standing in Nomenclature - Genus Lactobacillus. J.P. Euzéby. Archive.org Wayback Machine; Feb 02, 2007.]</ref>, many of which have been identified as playing an important role in food fermentation or as probiotic species found in the human gut. The species ''Lactobacillus delbruekii'' consists of three subspecies: subsp. ''delbrueckii'', subsp. ''lactis'' and subsp. ''bulgaricus'', and have been used in yogurt fermentation. ''L. plantarum'' has one of the largest genomes among LAB. ''L. sanfranciscensis'' is the predominant LAB in sourdough cultures. ''Lactobacillus paracasei'' subsp. ''paracasei'', ''L. plantarum'', ''L. curvatus'', ''L. rahmosus'', and ''L. casei'' are often found in cheese maturation. ''L. johnsonii'' and ''L. reuteri'' strains have mostly been found in human and animal feces, suggesting that they are natural intestinal flora and are probiotic. Other species that have been used as probiotics include ''L. fermentum'', ''L. plantarum'', ''L acidophilis'' (the latter is also used in yogurt fermentation). ''Lactobacillus sakei'' subsp. ''sakei'' is used in the fermentation of sake <ref name="Bintsis_2018" />. Many of the previously mentioned species are purchased from yeast labs and used intentionally by brewers making sour beer (see [[Lactobacillus#Culture_Charts|Culture Charts]] below). ''L. acetotolerans'' has recently been claimed to also be found in many mixed fermentation sour beers, specifically in spontaneously fermented sour beers <ref>[https://www.sciencedirect.com/science/article/pii/S0740002020302471? Alexander Tyakht, Anna Kopeliovich, Natalia Klimenko, Daria Efimova, Nikita Dovidchenko, Vera Odintsova, Mikhail Kleimenov, Stepan Toshchakov, Alexandra Popova, Maria Khomyakova, Alexander Merkel. Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider, Food Microbiology. Volume 94, 2021, 103658.ISSN 0740-0020. https://doi.org/10.1016/j.fm.2020.103658.]</ref><ref>[https://www.biorxiv.org/content/10.1101/2021.07.21.453094v1 Mixed culture metagenomics of the microbes making sour beer. Renan Eugênio Araujo Piraine, Fábio Pereira Leivas Leite, Matthew L. Bochman. bioRxiv 2021.07.21.453094; doi: https://doi.org/10.1101/2021.07.21.453094.]</ref> (see also [https://www.facebook.com/groups/592560317438853/search/?q=acetotolerans MTF threads]). ===Recent Taxonomy Changes===Recently, whole genome sequencing led to the genetically driven proposal to divide the genus of ''Lactobacillus'' into either 2 subdivisions, or more radically into 10-14 subdivisions by one study <ref>[https://aem.asm.org/content/84/17/e00993-18 Comparative Genomics of the Genus Lactobacillus Reveals Robust Phylogroups That Provide the Basis for Reclassification. Elisa Salvetti, Hugh M. B. Harris, Giovanna E. Felis, Paul W. O'Toole. 2018. DOI: 10.1128/AEM.00993-18.]</ref><ref>[https://aem.asm.org/content/85/3/e02155-18 Towards a Genome-Based Reclassification of the Genus Lactobacillus. Stijn Wittouck, Sander Wuyts, Sarah Lebeer. 2019. DOI: 10.1128/AEM.02155-18.]</ref> and 23 divisions by another study accepted for publication by the International Journal of Systematic and Evolutionary Microbiology which tends to carry more authority in microbiological circles <ref name="Zheng_2020">[https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Jinshui Zheng et al. 2020. DOI: https://doi.org/10.1099/ijsem.0.004107.]</ref>. With the emergence of whole genome sequencing, other changes have been proposed, such as merging and splitting species of ''Lactobacillus'' <ref>[https://www.biorxiv.org/content/biorxiv/early/2019/01/31/537084.full.pdf A genome-based species taxonomy of the Lactobacillus Genus Complex. Stijn Wittouck, Sander Wuyts, Conor J Meehan, Vera van Noort, Sarah Lebeer. 2019. DOI: http://dx.doi.org/10.1101/537084.]</ref>. Renaming 200+ lactobacilli into new categories and names could also have a significant impact on the industries that use these microbes. The scale of this change has been discussed and considerations given for such industries, while the new classifications should be robust enough to withstand future scientific discoveries and should be based on genetic patterns <ref>[https://www.sciencedirect.com/science/article/pii/S0924224419303164 The potential impact of the Lactobacillus name change: the results of an expert meeting organised by the Lactic Acid Bacteria Industrial Platform (LABIP). Bruno Pot, Elisa Salvetti, Paola Mattarelli, Giovanna E. Felis. 2019. DOI: https://doi.org/10.1016/j.tifs.2019.07.006.]</ref>. Several species mergers and splits have also been identified <ref>[https://search.proquest.com/docview/2299499440?pq-origsite=gscholar A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex. Wittouck Stijn; Wuyts Sander; Meehan, Conor J; van Noort Vera; Lebeer, Sarah. 2019. DOI:10.1128/mSystems.00264-19.]</ref>.  The outcome of these analyses has been to update the genus of ''Lactobacillus'' into 25 distinct genera, including 23 new genera. They now include: ''Lactobacillus'', ''Paralactobacillus'', ''Acetilactobacillus'', ''Agrilactobacillus'', ''Amylolactobacillus'', ''Apilactobacillus'', ''Bombilactobacillus'', ''Companilactobacillus'', ''Dellaglioa'', ''Fructilactobacillus'', ''Furfurilactobacillus'', ''Holzapfelia'', ''Lacticaseibacillus'', ''Lactiplantibacillus'', ''Lapidilactobacillus'', ''Latilactobacillus'', ''Lentilactobacillus'', ''Levilactobacillus'', ''Ligilactobacillus'', ''Limosilactobacillus'', ''Liquorilactobacillus'', ''Loigolactobacilus'', ''Paucilactobacillus'', ''Schleiferilactobacillus'', and ''Secundilactobacillus''. This [http://lactotax.embl.de/wuyts/lactotax/ Taxonomy Tool] can be used to check which species have changed. it is important to note that species names did not change, only the genus names changed for most species <ref name="Zheng_2020" />. The International Scientific Association for Probiotics and Prebiotics has also [https://isappscience.org/new-names-for-important-probiotic-lactobacillus-species adopted this new nomenclature].  Examples of changes made to typical brewing strains:{| class="wikitable sortable"|-! style=width:30em | Previous Name ! style=width:30em | New Name <ref name="Zheng_2020" />|-| ''Lactobacillus casei'' || ''Lacticaseibacillus casei''|-| ''Lactobacillus paracasei'' || ''Lacticaseibacillus paracasei''|-| ''Lactobacillus rhamnosus'' || ''Lacticaseibacillus rhamnosus''|-| ''Lactobacillus plantarum'' || ''Lactiplantibacillus plantarum''|-| ''Lactobacillus brevis'' || ''Levilactobacillus brevis''|- | ''Lactobacillus fermentum'' || ''Limosilactobacillus fermentum''|-| ''Lactobacillus reuteri'' || ''Limosilactobacillus reuteri''|-| ''Lactobacillus acetotolerans'' || Unchanged|-| ''Lactobacillus acidophilus'' || Unchanged|-| ''Lactobacillus delbrueckii'' || Unchanged|-| ''Lactobacillus helveticus'' || Unchanged|-|} For more information on the taxonomic changes to the ''Lactobacillus'' genus, see:* [https://www.facebook.com/groups/MilkTheFunk/permalink/3542631249098397/ Post in MTF about splitting the genus into 23 new groups.]* [http://lactobacillus.ualberta.ca Name changes supported by the International Journal of Systematic and Evolutionary Microbiology] and [https://isappscience.org/new-names-for-important-probiotic-lactobacillus-species/ this science news article].

! Lab Name !! Product Name !! Taxonomy !! CO2 Producer (HetHetero/HomHomo) !! Starter Note !! Fermentation/Other Notes|-| [[Bootleg Biology]]/[[Spot Yeast]] || Sour Weapon L || ''Lactiplantibacillus plantarum'' (blended strains) || Facultatively heterofermentative || || Drops the pH of wort quickly. At 98F, trial batches dropped the pH of wort to 3.0 after just 24 hours. When pitched at 84F, pH should reach 3.5 in 24 hours. Ideal to use for acidifying wort for quick/kettle sours, and is also very effective when co-pitched with a yeast strain. As with any Lactobacillus culture, we do not recommend using in worts with <s>10 or more IBUs</s> any hops (this is the up to date recommendation from Jeff Mello of Bootleg Biology; any amount of hops will inhibit ''L. plantarum'' in general) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2800217156673147/?comment_id=2800400083321521&reply_comment_id=2804474432914086&comment_tracking=%7B%22tn%22%3A%22R%22%7D Jeff Mello. Milk The Funk Facebook thread on the lack of IBU tolerance of ''L. plantarum'' and Sour Weapon L. 07/23/2019.]</ref> as that will prevent significant souring. Isolated from traditional Norwegian Kveik <ref>[http://bootlegbiology.com/2017/06/27/new-culture-pre-sale-july-5-featuring-mtf-mega-blend-sour-weapon-l/ "New Culture Pre-Sale July 5: Featuring MTF Mega Blend & Sour Weapon L!" Bootleg Biology website. 06/27/2017. Retrieved 06/05/2017.]</ref>.|-| [[Brewing Science Institute]] || L. brevis || ''Levilactobacillus brevis'' || Heterofermentative || || Shipped during log phase, so recommended to use within 2 to 3 days of receiving. Unlike yeast, BSI sells bacteria by volume, and will sell a specific volume for the number of BBL's the brewer is souring. Store at room temperature, not cold. Optimal temperature for fermentation is 102-105°F. Bacteria is half the price of yeast. Commercial pitches only; not listed on their catalog, but is carried in stock. BSI does not have IBU tolerance data, but there has been at least one report of it being tolerant of up to 20 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2147198278641708/?comment_id=2147921045236098&reply_comment_id=2148812765146926&comment_tracking=%7B%22tn%22%3A%22R%22%7D John Rowley, Andrew Deming, and Dan Ramos. Milk The Funk Facebook group thread on BSI brevis. 06/26/2018.]</ref>.

| [[Bootleg BiologyBrewing Science Institute]] || Sour Weapon L . delbrueckii || ''Lactobacillus plantarumdelbrueckii'' (blended strains) || Facultatively heterofermentative Homofermentative || || Drops the pH of wort quickly. At 98F, trial batches dropped the pH of wort to 3.0 after just 24 hours. When pitched at 84F, pH should reach 3.5 in 24 hours. Ideal to use for acidifying wort for quick/kettle sours, and is also very effective when co-pitched with a yeast strain. As with any A Lactobacillus culture, we do not recommend using in worts with <s>10 or more IBUs</s> any hops (this is the up to date recommendation from Jeff Mello of Bootleg Biology; any amount of hops will inhibit ''L. plantarum'' in general) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2800217156673147/?comment_id=2800400083321521&reply_comment_id=2804474432914086&comment_tracking=%7B%22tn%22%3A%22R%22%7D Jeff Mello. Milk The Funk Facebook thread on the lack of IBU tolerance of ''L. plantarum'' and Sour Weapon L. 07/23/2019.]</ref> as bacteria that will prevent significant souring. Isolated from traditional Norwegian Kveik <ref>[http://bootlegbiology.com/2017/06/27/new-culture-pre-sale-july-5-featuring-mtf-mega-blend-sour-weapon-l/ "New Culture Pre-Sale July 5: Featuring MTF Mega Blend & Sour Weapon L!" Bootleg Biology website. 06/27/2017produces a clean lactic sourness. Retrieved 06/05/2017.]</ref>.

| [[Brewing Science Institute]] Chr. Hansen || Harvest LB-1 || ''L. brevisLactiplantibacillus plantarum'' || Lactobacillus brevis || Faculatative Heterofermentative || The culture is ready for inoculation directly in all beverage bases without previous reactivation (freeze dried) || Shipped during log phaseHarvest LB-1 is a freeze dried concentrated pure culture of ''L. plantarum''. The culture has been selected to ensure a fast and safe acidification of cereal bases, so recommended vegetable juices and other sugar beverage bases. Can acidify wort to use within pH 3.2 and should allow brewers to decrease pH from 5.5 to 3 days .5 in ~ 16 hours. Temp range of receiving70 – 100 ⁰F. Tolerates 8 IBU. Unlike yeast, BSI sells bacteria by volume, and will sell a specific volume for the number of BBL's the brewer is souringCommercial only sizes available through [https://www.gusmerenterprises.com/catalog/brewing/brewing-processing-aids/sour-beer/harvest-lb-1/ Gusmer Brewing]. Store at room temperature, not cold<ref>[https://www.gusmerbeer.com/wp-content/uploads/sites/8/2019/04/PI_GLOB_HarvestLB-1_718316_EN. Optimal temperature for fermentation is 102pdf "Harvest LB-105°F1". Bacteria is half the price of yeastChr. Hansen. Commercial pitches only; not listed on their catalog, but is carried in stockRetrieved 12/19/2019. BSI does not have IBU tolerance data, but there has been at least one report of it being tolerant of up to 20 IBU ]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/21471982786417083140287979332728/?comment_id=21479210452360983140612629300263&reply_comment_id=2148812765146926&comment_tracking=%7B%22tn%22%3A%22R%22%7D John Rowley, Andrew Deming, and Dan Ramos3140685999292926 Chris Webster. Sales at Gusmer. Milk The Funk Facebook group thread on BSI brevisChr Hanson L. plantarum. 0612/2619/20182019.]</ref>.

| [[Brewing Science InstituteCommunity Cultures Yeast Lab]] || Lactobacillus brevis || ''L. delbrueckiiLevilactobacillus brevis'' || Lactobacillus delbrueckii || Homofermentative Heterofermentative || || A Lactobacillus bacteria that For traditional and kettle souring methods, produces a clean high lactic sournessacid. Suggested for use in wort under 5-10 IBUs. Fermentation Temperature: 75-105F.

| Chr. Hansen [[Community Cultures Yeast Lab]] || Harvest LB-1 Lactobacillus Plantarum || ''L. Lactiplantibacillus plantarum'' || Faculatative Heterofermentative Facultatively heterofermentative || The culture is ready for inoculation directly in all beverage bases without previous reactivation (freeze dried) || Harvest LB-1 is a freeze dried concentrated pure culture Produces high levels of ''Lactobacillus plantarum''. The culture has been selected to ensure a fast and safe acidification of cereal bases, vegetable juices lactic acid for kettle souring and other sugar beverage basessour mash beers. Can acidify Suggested for use in wort to pH 3.under 1-2 and should allow brewers to decrease pH from 5.5 to 3.5 in ~ 16 hours. Temp range of 70 – 100 ⁰F. Tolerates 8 IBU. Commercial only sizes available through [http://gusmerbeer.com Gusmer Brewing]IBUs. <ref>[httpsFermentation Temperature://www.gusmerbeer.com/wp-content/uploads/sites/8/2019/04/PI_GLOB_HarvestLB-1_718316_EN.pdf "Harvest LB90-1"100F. Chr. Hansen. Retrieved 12/19/2019.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3140287979332728/?comment_id=3140612629300263&reply_comment_id=3140685999292926 Chris Webster. Sales at Gusmer. Milk The Funk Facebook thread on Chr Hanson L. plantarum. 12/19/2019.]</ref>

| [[Craft Cultures]] || CCYL510 || ''L. Lactobacillus delbrueckii'' || Homofermentative || || Lactic acid bacteria producing moderate acidity and sour flavors found in Lambics, Berliner Weiss, and Sour Ales. Commercial pitches only.

| [[Craft Cultures]] || CCYL512 || ''L. Levilactobacillus brevis'' || Heterofermentative || || Typically produces more lactic acid than Lactobacillus delbrueckii. Commercial pitches only.

| [[East Coast Yeast]] || ECY32 || ''L. Levilactobacillus brevis'' || Heterofermentative || || Originally isolated from kefir. Bright acidity and hop-tolerant (up to 30 IBU). Fermentation temperature 60 - 80F <ref name="ecy_website">[http://www.eastcoastyeast.com/wild-stuff.html "Wild Yeast / Brettanomyces / Lactic Bacteria". East Coast Yeast website. Retrieved 04/27/2018.]</ref>. |-| [[Escarpment Laboratories]] || Lactobacillus Blend || ''Levilactobacillus brevis'' and ''Lactiplantibacillus plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is designed to be usable at a wide range of temperatures, and is especially suited for kettle souring/Wort Souring. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 32-42°C.|-| [[Escarpment Laboratories]] || Lactobacillus Blend 2.0 || ''Lacticaseibacillus rhamnosus'' and ''Lactiplantibacillus plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend is a product of our ongoing research into optimizing Lactobacillus strain selection. It is a blend of our main L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.|-| [[Escarpment Laboratories]] || Lactobacillus Secondary Souring Blend || ''Levilactobacillus brevis'' and ''Lacticaseibacillus paracasei'' || Heterofermentative/Faculatative Heterofermentative || || This blend of 2 hop resistant Lactobacillus strains (''L. brevis'' and ''L. paracasei'') is intended for use in long-term souring. We recommend 15 IBU or less in the first generation.

| [[Escarpment Laboratories]] || Lactobacillus Blend Brevis || ''L. Levilactobacillus brevis'' and ''L. plantarum'' || Heterofermentative/Faculatative Heterofermentative || || This blend strain is designed to be usable at a wide range of temperaturesmoderately hop-tolerant, and is especially suited as such it can also be used for long-term souring of <10IBU beers. It also performs well in kettle souring/Wort Souringwort souring where fast and clean lactic acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 3235-42°C45°C.

| [[Escarpment Laboratories]] || Lactobacillus Blend 2.0 Delbrueckii|| ''L. rhamnosus'' and ''L. plantarumLactobacillus Delbrueckii'' || Heterofermentative/Faculatative Heterofermentative Homofermentative || || This blend is a product of our ongoing research into optimizing Lactobacillus A single strain selection. It is a blend of our main ''L. plantarum strain with a strain of Lactobacillus rhamnosus. This blend has a wide temperature range ( 30ºC to 45ºC) and enhances fruit flavours in the finished beer, with tasters noting red fruit and guava aromas. It is intended delbrueckii'' often used for kettle/quick souring but can also be used in 0 IBU wort.

| [[Escarpment Laboratories]] || Lactobacillus brevis Plantarum || ''L. brevisLactiplantibacillus plantarum'' || Heterofermentative Facultatively heterofermentative || || This A single strain is moderately hop-tolerant, and as such it can also be used for long-term souring of <10IBU beersL. It also plantarum that performs well in kettle souring/wort souring sour worting where fast and clean lactic acidity is desired. We recommend pre-acidifying wort to 4.5 with lactic acid, then pitching the Lactobacillus blend in a CO2-purged kettle or fermentor at 35-45°C.

| Fermentis [[Escarpment Laboratories]] || SafSour™ LP 652 The Kveik Ring: Lactobacillus paracasei || ''L. plantarumLacticaseibacillus paracasei'' || Faculatative Heterofermentative Facultatively heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 gIsolated from [https://www.garshol.priv.no/download/farmhouse/hL provides a lactic fermentation within 24h – 36h kveik.html#kv5 Terje Raftevold's Hornindal Kveik]. Works well in nonkettle/quick souring. Temp: 30-40ºC // Acid Profile: Light to moderate (final pH 3.4-hopped wort 3.6) // If co-pitching with yeast, give the Lacto a 24 hour head start. Potentially a one time offer for May 2021 <ref>[https://fermentiswww.facebook.com/enescarpmentlabs/fermentation-solutionsposts/you-create-beer/safsour-lp-652 SafSour™ LP 652. Fermentis website4007824289310386:0 Escarpment Labs Facebook Page. Retrieved 0305/1406/20202021.]</ref>.

| [[Fermmentos Labs]] (Brazil) Fermentis || FB7 Pure Sour SafSour™ LP 652 || ''L. Lactiplantibacillus plantarum'' and ''L. brevis'' || Facultatively heterofermentative /Faculatative Heterofermentative || No starter recommended for dried format || Designed for kettle souring. Optimal temperatures An optimum dosing rate of 2010 g/hL provides a lactic fermentation within 24h – 36h in non-25°C hopped wort <ref name="fermmentos_catalog_2017">[https://fermmentolabsfermentis.com.br/wpen/fermentation-contentsolutions/uploadsyou-create-beer/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTFsafsour-lp-652 SafSour™ LP 652.pdf Fermmentos Labs Catalog Fermentis website. Retrieved 1203/2114/20172020.]</ref>. See also Fermentis presentation [https://www.youtube.com/watch?v=ThuTjHnnYqk here] for impacts on temperature, starting gravity, aerobic/anaerobic fermentation, and sensory impact of different strains of ''S. cerevisiae'' when kettle souring.

| [[Fermmentos Labs]] (Brazil) Fermentis || FB12 Lactos SafSour™ LP 1 || ''L. delbruekii'' and ''L. rhamnosusLevilactobacillus brevis'' || Homofermentative Heterofermentative || No starter recommended for dried format || Designed for kettle souringAn optimum dosing rate of 10 g/hL provides a lactic fermentation. Optimal temperatures It is recommended to pitch directly into the non-hopped wort at the temperature of 2532°C (+/-30°C 5°C) <ref name>[https://fermentis.com/en/product/safsour-lb-1/ SafSour™ LP 1. Fermentis website. Retrieved 10/20/2021.]</ref>. See also Fermentis presentation [https://www.youtube.com/watch?v="fermmentos_catalog_2017" ThuTjHnnYqk here] for impacts on temperature, starting gravity, aerobic/>anaerobic fermentation, and sensory impact of different strains of ''S. cerevisiae'' when kettle souring.

| [[Inland Island Brewing & Consulting|Inland Island Yeast LaboratoriesFermmentos Labs]] (Brazil - CLOSED) || INISBC-991 FB7 Pure Sour || ''Lactiplantibacillus plantarum'' and ''L. brevis'' || Facultatively heterofermentative /Heterofermentative || || Produces more lactic acid at higher Designed for kettle souring. Optimal temperatures and in low hop worts. 70of 20-95 F Temperature Range|- | 25°C <ref name="fermmentos_catalog_2017">[[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBChttps://fermmentolabs.com.br/wp-992 || ''Lcontent/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF. delbruekii'' || Homofermentative || || Produces more lactic acid at higher temperatures and in low hop wortspdf Fermmentos Labs Catalog. 70-95 F Temperature RangeRetrieved 12/21/2017.]</ref>.

| [[Inland Island Brewing & Consulting|Inland Island Yeast LaboratoriesFermmentos Labs]] (Brazil - CLOSED) || INISBC-932 FB12 Lactos || ''L. fermentumLactobacillus delbruekii'' and ''Lacticaseibacillus rhamnosus'' || Heterofermentative Homofermentative || || Designed for kettle souring. Optimal temperatures of 25-30°C <ref name="fermmentos_catalog_2017" />.

| [[GigaYeast]] (CLOSED) || GB110 || ''L. Lactobacillus delbrueckii''? <ref>[https://www.facebook.com/GigaYeast/posts/565914926872849?comment_id=567669393364069&offset=0&total_comments=1&notif_t=feed_comment From Gigayeast, Inc. on Facebook, 12/3/2014: "Appears to be L. delbrueckii."]</ref> || Heterofermentative || For a 5 gallon batch of beer use 2 liters at 1.040 with high quality yeast nutrient. Keep as close to 86°F (30°C) as possible for 3-4 days with frequent rousing (no stir plate) <ref>Personal Communication with Jim Thompson.</ref>. || Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. Contains ~200 billion cells per homebrew pitch <ref name="sbb2.0"></ref>.

| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-991 || ''Levilactobacillus brevis'' || Heterofermentative || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range|- | [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-992 || ''Lactobacillus delbruekii'' || Homofermentative || || Produces more lactic acid at higher temperatures and in low hop worts. 70-95 F Temperature Range|-| [[Inland Island Brewing & Consulting|Inland Island Yeast Laboratories]] || INISBC-932 || ''Limosilactobacillus fermentum'' || Heterofermentative || || |-| [[Jasper Yeast]] || JY-LPLANT || ''Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Ideal for kettle souring. Optimum temperature is 100°F-110°F. L. plantarum is hop sensitive, we advise not to use any hops until souring is satisfactory. <ref name="Jasper_Lacto">[https://jasperyeast.com/bacteria "Available Bacteria". Jasper Yeast Website.]</ref> |-| [[Jasper Yeast]] || JY-LBREV || ''Levilactobacillus brevis'' || heterofermentative || || Ideal for kettle souring. works well at 95°F-105°F. <ref name="Jasper_Lacto"/> |-| [[Jasper Yeast]] || Lactobacillus blend || ''Lactiplantibacillus plantarum'' and ''Levilactobacillus brevis'' || Facultatively heterofermentative/heterofermentative || || Ideal for kettle souring. Optimum temperature is 95°F-110°F. L. plantarum is hop sensitive, we advise not to use any hops until souring is satisfactory. <ref name="Jasper_Lacto"/>|-| [[Jasper Yeast]] || JY-LACID || ''Lactiplantibacillus acidophilus''|| Homofermentative || || Optimum temperature is 95°F-105°F. <ref name="Jasper_Lacto"/>|-| Lallemand || WildBrew Sour Pitch || ''L. Lactiplantibacillus plantarum'' <ref>[https://www.facebook.com/Lallemandyeasts/photos/a.941604692537326.1073741829.939455986085530/1656901501007638/?type=3&comment_id=1657229347641520&reply_comment_id=1657231934307928&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Post on the Lallemand Facebook page. 09/22/2017. Retrieved 09/22/2017.]</ref> || Facultatively heterofermentative || || See [https://www.facebook.com/groups/MilkTheFunk/permalink/1790290834332456/ this information from Scott Lucas on MTF]. This culture comes in a dry (desiccated) format. Although the [http://www.lallemandbrewing.com/product-details/wildbrew-sour-pitch manufacturer's website] claims this strain is tolerant of 4 IBU, we recommend that brewers treat this strain like any other strain of ''L. plantarum'' and do not expose it to any hops until the desired acidity has been produced (for example, see [[Wort Souring]]). Recommended temperature: 95-100°F (35-38°C) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1882643148430557/?comment_id=1883360638358808&reply_comment_id=2017197581641779&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Caroline Smith (rep from Lallemand). Milk The Funk Facebook group regarding Lallemand WildBrew Sour Pitch. 03/09/2018.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1988756664485871/?comment_id=1990170714344466&reply_comment_id=2017220451639492&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Caroline Smith (rep from Lallemond). Milk The Funk Facebook group regarding Lallemand WildBrew Sour Pitch and IBU tolerance. 03/09/2018.]</ref>.

| Lallemand || WildBrew Helveticus || ''L. Lactobacillus helveticus'' || Homofermentative || || Temp range: 38°C - 45°C (100°F - 113°F). Hop tolerance: In lab tests, growth was inhibited at 4ppm iso-alpha acid, but they recommend no hops during kettle souring. The pH range is 3.0-3.5 (within 36 hours). Dosage: 10g/hL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3016721145022746/?comment_id=3016866791674848&reply_comment_id=3017521094942751 Joan Montasell from Lallemand Brewing. Milk The Funk Facebook thread on Lallemand WildBrew Helveticus. 11/01/2019.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/3016721145022746/ MTF thread on availability and personal experiences using it.]

| [[Mainiacal Yeast]] (CLOSED) || MYLP1 || ''L. Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Isolated from flowers at King Richards Faire in Massachusetts. It produces a clean lactic sour and prefers it a little cooler however does sour more quickly at its higher temps. Recommended fermentation temperature is 70-90°F <ref name="Amaral_Mainiacal">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>. '''Commercial pitches only'''.

| [[Mainiacal Yeast]] (CLOSED) || MYLP2 || ''L. Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Isolated from grains going through the steeping process at Blue ox Malthouse. It produces a clean lactic sour and is a viable option for kettle souring, co-pitching, or post fermentation. Recommended fermentation temperature is 70-105°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.

| [[Mainiacal Yeast]] (CLOSED) || MYLD1 || ''L. Lactobacillus delbruekii'' || Homofermentative || || Isolated from a spontaneous beer, this strain likes it warm but not to hot. It does not sour as quickly and will require some longer aging times to reach terminal pH. It produces a clean acidity with a hint of farmhouse like straw. Recommended fermentation temperature is 65-90°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.

| [[Mainiacal Yeast]] (CLOSED) || MYLB2 || ''L. Levilactobacillus brevis'' || Heterofermentative || || Produces a clean lactic acidity, but generally doesn't produce as much lactic acid as some other variants. It's best used co-pitched with other microbes and allowed to age. Expect this strain to be a bit lighter on the souring side leaving a tart refreshing beer. Recommended fermentation temperature is 60-85°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.

| [[Omega Yeast Labs]] || OYL-605 || ''L. Levilactobacillus brevis'', <span style="text-decoration: line-through;">''delbrueckii''</span>, and ''plantarum'' blend || Hetero/Hetero <ref name="mtf_wiki_shaner"></ref> || 1 liter starter for a 5 gallon batch of beer at room temperature for 24-48 hours. No stir plate unless kept anaerobic. || Quick souring. Pitch into 65°F-95°F <ref name="adi_oyl605"></ref>. Holding temperature is not required. No longer contains delbruekii <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1065268213501392/?comment_id=1065669443461269&offset=0&total_comments=18&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Raymond Wagner of Oso Brewing Co on Milk The Funk. 4/30/2015.]</ref>. Don't use any hops if possible. 2 IBU is a good target if hops must be used <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1092523807442499/?comment_id=1092571350771078&offset=0&total_comments=6&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Lance Shaner on MTF in regards to IBU tolerance of OYL-605. 6/15/2015.]</ref>. Contains ~150 billion cells per homebrew pitch <ref name="sbb2.0">[http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/ Lactobacillus 2.0 – Advanced Techniques for Fast Souring Beer. Sour Beer Blog. Matt Miller. 11/18/2015. Retrieved 11/19/2015.]</ref>. This product is vegan <ref>Adi Hastings. Private correspondance with Dan Pixley.

| [[RVA Yeast LabsPropagate Lab]] || RVA 600 MIP-911 || ''LLevilactobacillus brevis'' || Heterofermentative || || Acidifies unhopped wort in 48 hours at 100°F <ref>[http://www.propagatelab.com/mip911-lactobrevis Propagate Lab. MIP-911. Retrieved 06/20/2020. rhamnosus]</ref>.|-| [[Propagate Lab]] || MIP-912 || ''Lactobacillus delbruekii'' GG || Homofermentative || No starter necessary per RVA || Homofermentative Lacto strain found Acidifies over an extended period of time; used in barrel aging <ref>[http://www.propagatelab.com/mip912-lactodelbureckii Propagate Lab. MIP-912. Retrieved 06/20/2020.]</ref>.|-| [[Propagate Lab]] || MIP-913 || ''Lacticaseibacillus casei'' || Facultative Heterofermentative || || |-| [[Propagate Lab]] || MIP-914 || ''Lactiplantibacillus plantarum'' || Facultative Heterofermentative || || Acidifies unhopped wort in probiotics; sensitive to hops; does well 48 hours at room temperature100°F <ref>[http://www.propagatelab.com/mip-914lactoplantarum Propagate Lab. MIP-914. Retrieved 06/20/2020.]</ref>.

| [[SouthYeast RVA Yeast Labs]] || Lactobacillus 1 RVA 600 || Unknown ''Lacticaseibacillus rhamnosus'' || Heterofermentative Homofermentative || No starter necessary per RVA || Source: Spontaneously infected beer (South Carolina)Homofermentative Lacto strain found in probiotics; sensitive to hops; does well at room temperature. Best suits Light sours, gose, farmhouse saison (medium/high acidity).

| [[SouthYeast Labs]] (CLOSED) || Lactobacillus 2 1 || Unknown || Homofermentatative Heterofermentative || || Source: Prickly pear fruit Spontaneously infected beer (South Carolina). Best suits strong Light sours, and lambic gose, farmhouse saison (medium/high acidity).

| [[The Yeast BaySouthYeast Labs]] (CLOSED) || Lactobacillus Blend 2 || ''L. plantarum'', and 2 strains of ''L. brevis'' Unknown || Heterofermentative Homofermentatative || || The Lactobacillus Blend includes three strainsSource: ''Lactobacillus plantarum'', ''Lactobacillus brevis'' and a second strain of ''Lactobacillus brevis'' isolated from a unique brewer of American sour beers that returned a sequencing result of "uncultured Lactobacillus"Prickly pear fruit (South Carolina). Quickly produces acidity across a wide range of temperatures. It can be used on its own for kettle souring prior to pitching yeast to create acidity quicklyBest suits strong sours, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity. The Yeast Bay recommends holding the IBU on the low end lambic (< 2-3) if you'd like to use this blend to create high acidity in a shorter time frame. Higher IBUs may result in very slow or no souring (testing is still ongoing to determine IBU at which lactic acid production is inhibited). Temperature: 70-90°F. Cell count: 50-80 million cells/mL (1.75-2.8 billion cells for 35 mL homebrew vials) <ref name="WL_cellcounts"></ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1280135442014667/?comment_id=1280341068660771&reply_comment_id=1280498695311675&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Nick Impellitteri on MTF regarding TYB Lactobacillus Blend cell counts. 04/08/2016.]</ref>. Recommended temperature range for fastest acid production for kettle souring is 85-90°F, although if kept in the 70's it should produce good acidification in 48-72 hours. A major drop off of in acid production is seen above 90°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1616265398401668/?comment_id=1617001948328013&comment_tracking=%7B%22tn%22%3A%22R%22%7D Impellitteri, Nick. Milk The Funk Facebook group. 03/17/2017.]</ref>.

| [[The Yeast Bay]] || TYB282 Lactobacillus Blend || ''Lactiplantibacillus plantarum'', and 2 strains of ''Levilactobacillus brevis'' || Heterofermentative || || The Lactobacillus Blend includes three strains: ''Lactobacillus plantarum'', ''Lactobacillus brevis'' and a second strain of ''Lactobacillus brevis'' isolated from an accidentally soured blonde ale from a Mexican craft brewery. Quickly produces acidity across a wide range of temperatures. It can be used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time. It will produce a pronounced and rounded acidity. The Yeast Bay recommends holding the IBU on the low end (< 2-3) if you'd like to use this blend to create acidity in a shorter time frame. Higher IBUs may result in souring, but the strain of ''L. brevis'' isolated from the Mexican craft brewery is hop tolerant up to about 15-20 IBU. Temperature: 70-90°F. Cell count: 50-80 million cells/mL (1.75-2.8 billion cells for 35 mL homebrew vials) <ref name="WL_cellcounts"></ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1280135442014667/?comment_id=1280341068660771&reply_comment_id=1280498695311675&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Nick Impellitteri on MTF regarding TYB Lactobacillus Blend cell counts. 04/08/2016.]</ref>. Recommended temperature range for fastest acid production for kettle souring is 85-90°F, although if kept in the 70's it should produce good acidification in 48-72 hours. A major drop off of in acid production is seen above 90°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1616265398401668/?comment_id=1617001948328013&comment_tracking=%7B%22tn%22%3A%22R%22%7D Impellitteri, Nick. Milk The Funk Facebook group. 03/17/2017.]</ref>.|-| [[The Yeast Bay]] || TYB282 || ''Lactiplantibacillus brevis'' || Heterofermentative || || TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced by a Mexican craft brewery.

| [[White Labs]] || WLP677 || ''L. Lactobacillus delbrueckii'' (might be misidentified <ref>[http://masterbrewerspodcast.com/085-lactic-acid-bacteria-case-study Tim Lozen. Master Brewers Association podcast interview on lactic acid bacteria case study. 04/23/2018.]</ref>) || Heterofermentative <ref name="mtf_wiki_shaner">[http://www.milkthefunk.com/wiki/100%25_Lactobacillus_Fermentation Milk The Funk Wiki. 100% Lactobacillus Fermentation Test by Lance Shaner.]</ref><ref name="tmf_cultures">[http://www.themadfermentationist.com/p/commercial-cultures.html ''Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions''. The Mad Fermentationist Blog. Michael Tonsmeire. Retrieved 3/4/2015.]</ref> || no stir plate, room temp ||Incubate at > 90°F and < 117°F for 5-7 days for greater lactic acid production. Cell count: 50-80 million cells/mL (1.75-2.8 billion cells in a 35 mL homebrew vial) <ref name="WL_cellcounts">Private correspondence with White Labs Customer Service and Dan Pixley. 10/29/2015.</ref>. Not a good strain for kettle souring, but can produce a "soft" acidity over a longer period of time <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1212455192116026/?comment_id=1212475888780623&reply_comment_id=1212476575447221&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Andrew Addkison on MTF. 01/12/2016.]</ref>. White Labs claims that it is tolerant to up to 20 IBU, although growth starts to become inhibited at 15 IBU <ref name="WL_datasheet" /><ref>[http://www.themadfermentationist.com/p/commercial-cultures.html "Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions; Commercial Yeast Laboratories." The Mad Fermentationist blog. Michael Tonsmeire. Retrieved 12/12/2016.]</ref>. Generally heat tolerant, but sours faster between 100-110°F <ref name="WL_datasheet">[http://www.whitelabs.com/sites/default/files/R%26D%20Wild%20Yeast%20and%20Bacteria%20Experiments_2.pdf "R&D Wild Yeast and Bacteria Experiments". White Labs data sheet. Retrieved 05/16/2017.]</ref>

| [[White Labs]] || WLP672 || ''L. Levilactobacillus brevis'' || Heterofermentative <ref name="mtf_wiki_shaner"></ref><ref name="nick">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029638267064387/?comment_id=1030638553631025&offset=0&total_comments=24 Conversation with Nick Impellitteri from The Yeast Bay on the MTF Facebook Group. 3/4/2015.]</ref> || No stir plate, room temp|| Produced by [[The Yeast Bay]]. More hop tolerant than other Lacto strains, however TYB advises to use wort with less than 10 IBU. White Labs data sheet shows that growth is inhibited to 82% at 5 IBU, and 60% at 10 IBU <ref name="WL_datasheet" />. Temperature range: 70-95°F (greatly inhibited at 110°F) <ref name="WL_datasheet" />. <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/wlp672-lactobacillus-brevis The Yeast Bay website. Retrieved 3/2/2015.]</ref> Cell count: 50-80 million cells/mL (1.75-2.8 billion cells for 35 mL homebrew vials) <ref name="WL_cellcounts"></ref>. This strain can take several days to acidify unhopped wort, and as such is not recommended by MTF for kettle sours. This strain benefits from magnesium nutrient additions, and is slightly inhibited by zinc nutrient additions <ref>[https://www.mdpi.com/2218-273X/10/12/1599 Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Aneta Ciosek, Katarzyna Fulara, Olga Hrabia, Paweł Satora, and Aleksander Poreda. 2020. DOI: https://doi.org/10.3390/biom10121599.]</ref>.

| [[Wyeast]] || 5335 || ''L. Lentilactobacillus buchneri'' || Heterofermentative <ref name="mtf_wiki_shaner"></ref> || 1 liter starter for a 5 gallon batch of beer, 1.020 DME sterile wort, no stir plate, no O2, starter at 90°F if possible 5-7 days || Incubate at 90°F for 5-7 days for greater lactic acid production. Cell count: 1.0 x 10⁸ (100 million) cells/mL (10 billion cells in a 100 mL homebrew pouch) <ref name="wyeast_cellcounts">[https://drive.google.com/folderview?id=0B8CshC9nxYHdZmE4MmoyLXA2WVk&usp=sharing Wyeast Specifications 2015 Retail Products. 2015.]</ref>.

| [[Wyeast]] || 5223-PC || ''L. Levilactobacillus brevis'' || Heterofermentative <ref name="mtf_wiki_shaner"></ref><ref name="nick"></ref> || no stir plate, room temp is fine || Heterofermentative (produces lactic acid, ethanol and CO2), more hop tolerant. Does well at room temperature. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point). Jamie Daly indicated on MTF that he got almost no sourness after 24 hours at 100°F (37.8°C). He lowered the temperature to 90°F-95°F (32.2°C-35°C) for 36 hours, and the pH of the wort went down to 3.29. Thus, Jamie recommends 90°F-95°F (32.2°C-35°C) for 60 hours for better souring; avoid warmer temperatures. He also aerated his starter of L. brevis (2L starter of 1.020 DME) and set it on a stir plate at 95°F <ref name="brevis_aeration">[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC547135/ Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts. J. R. Stamer and B. O. Stoyla. Appl Microbiol. Sep 1967; 15(5): 1025–1030.]</ref>. The beer wort was not aerated, and the fermenter was flushed with CO2. These methods need verification. Cell count: 1.0 x 10⁸ (100 million) cells/mL (10 billion cells in a 100 mL homebrew pouch) <ref name="wyeast_cellcounts"></ref>.

| [[Wyeast]] || 4335 || ''L. Lactobcillus delbruekii'' || Heterofermentative || || There are [https://www.google.com/search?safe=off&rlz=1C1CHBF_enUS741US743&ei=BAuPW-WyL8OAk-4PuoGryA8&q=wyeast+4335&oq=wyeast+4335&gs_l=psy-ab.3..0i30.16026.16026..16511...0.0..0.83.83.1......0....1..gws-wiz.......0i71.9JdIoR14NT8 various references on the internet during the mid to late 2000's] to a product called "Wyeast 4335 ''Lactobacillus delbruekii''", however, this product is no longer offered by Wyeast. When asked about this product, the Wyeast customer support reported that the "4335" product was renamed to "5335" fifteen years ago, and the "5335" and "4335" products are the same culture. It is unclear why "4335" was labeled as ''L. delbruekii'', but it is likely that it was originally misidentified <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2265479906813544/?comment_id=2267884689906399&comment_tracking=%7B%22tn%22%3A%22R%22%7D Chris Cates private correspondance with Wyeast customer service representative. Milk The Funk Facebook thread on the origin and disappearance of WY4335 ''L. delbruekii''. 09/04/2018.]</ref>.

The recipe for this starter wort is: '''1.040 SG (10°P) Dried Malt Extract wort with 10% apple juice + 1.5-2 grams of chalk (CaCO3) per liter + yeast nutrients''' (originally, Aeschlimann recommend recommended 20 grams of chalk, but we now recommend a much smaller amount of chalk; see below for details). This starter wort might be as effective without the 10% apple juice addition, but this has not been tested as far as we know. Regarding the use of chalk, it is the preferred buffer because it does not react is relatively nonreactive with CO2 (unlike CO₂ compared to something like baking soda), so it won't be consumed by exposure to air or due to CO2 CO₂ production by the Lacto''Lactobacillus''. It also has a pKa (maximum buffering capacity) of around 4.6, which is ideal for ''Lactobacillus'' growth. The fact that it easily precipitates out also makes it ideal to use as a buffer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180630378631841/?comment_id=1181674265194119&reply_comment_id=1181743348520544&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Bryan of Sui Generis Blog regarding the use of chalk as a buffer in Lacto starters. 11/20/2015.]</ref>. Jeff Mello from [[Bootleg Biology]], Nick Impellitteri from [[The Yeast Bay]], and Bryan from [https://suigenerisbrewing.blogspot.com/ Sui Generis blog] suggest that using the smaller amount of 1.5-2 grams of CaCO3 per liter is preferable because that amount is easier to precipitate out of the starter and avoid pitching into the beer (the growth differences from using less chalk has not been tested though) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1369904163037794/?comment_id=1370329352995275&reply_comment_id=1372184639476413&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Jeff Mello on MTF regarding using less chalk in LAB starters. 08/10/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1619935741367967/?comment_id=1619986154696259&reply_comment_id=1619991214695753&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Impellitteri, Nick. Milk The Funk Facebook group. 03/19/2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1457469187614624/?comment_id=1457541770940699&reply_comment_id=1457620514266158&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bryan from Sui Generis. MTF Thread on using 1.5g/L of chalk for Lactobacillus starters. 11/02/2016.]</ref>. To create a 1 liter starter for 20 liters of wort, follow these directions:

* Microbiologist Dr. Matt Humbard uses a modified version of the above recipe: combine 10% apple juice (no preservative) with 1.010 SG wort and a tablespoon of calcium carbonate for every gallon. Grow for 2 days at ~90°F, and then cool to refrigeration temperature and store it cold until ready to use (pitching cold is fine). To maintain the culture long term, every ~4 weeks stir the culture and take 10-15% of the liquid culture and add it to a new batch of starter media, and grow the new starter for 2 days as previously instructed. As long as yeast does not contaminate the process, the lactic acid bacteria can be maintained this way indefinitely <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3154764734551719/?comment_id=3154792411215618&reply_comment_id=3154838211211038 Dr. Matt Humbard. Milk The Funk Facebook post on maintaining a lactic acid bacteria culture. 12/25/2019.]</ref>.  * Nick Impellitteri from [[The Yeast Bay]] shared his formulation for a 1 liter formulation: 25 g Dextrose, 10 g Fermaid O, 2.5 g CaCO3, 100 mL apple juice (no preservatives), 20 mL tomato juice (no preservatives), 1 mL tween 80; QS with DI water to 1L; pH ~6.2-6.3 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3360639773964213/?comment_id=3360874993940691 Nick Impellitteri. Milk The Funk Facebook group post on his Lactobacillus growth media formulation. 03/20/2020.]</ref>.

* For media for growing from stocks, see [[Laboratory_Techniques#Lactobacillus.2FPediococcus|Laboratory Techniques]].

<blockquote>"I typically grow it by itself anaerobically in [http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media]. Seems to work very well and results in good growth. I've personally had the best success with MRS media (only for growing from frozen stocks; MRS is not food grade and the fermentation byproduct should be decanted or pelleted; MRS should not be used for large scale propagation) and in an anaerobic environment, though I know some ''Lactobacillus'' strains grow aerobically just fine. The problem with growing lactic acid bacteria is the acid they produce will eventually inhibit their own growth. MRS contains a buffer to help combat the drop in pH as a result of LAB metabolism, which keeps the pH around 6-6.5 (I think) for optimal growth. I usually grow them at 35 C, but sometimes incubator space is at a premium (like right now) and I just [use a stir plate with an airlock]" <ref>[https://drive.google.com/open?id=1UzqB-Bq4K_4q0rHzYXntJwiIp6XInuWBZLKueYJW8dE Conversation with Nick Impellitteri on Milk The Funk Facebook group. 3/5/2015.]</ref>. - Nick Impellitteri from [[The Yeast Bay]] on general Lactobacillus cell growth </blockquote>

Most ''Lactobacillus'' species have a thermal death rate of ~145°F 151°F (63°C66°C)after 5 minutes <ref>[https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1957.tb02903.x SOME INVESTIGATIONSON LACTOBACILLUS INFECTION. By R.T.Dean,M.Sc.(Carllon and United Breweries,Ltd.,Melbourne,Australia). Received 11th October,1956.]</ref>. Freezing without glycerol will kill most cells, but it is possible for a very small number of cold-resistant mutant cells to survive <ref>[http://fermentationnation.net/2015/11/episode-26-quality-assurance-w-jessica-davis-of-the-bruery/ Fermentation nation Podcast interview with Jessica Davis, QA for The Bruery.]</ref> (~1:19:00 in). In very rare occasions, some strains have been identified as being extremely thermotolerant. For example, [https://patents.google.com/patent/US20180042256A1/en this patent] claims that a strain of ''Lactobacillus delbrueckii'' subsp. ''lactis'' can acidify milk within 2.5 hours when held at temperatures between 45-65°C (113-149°F). In another example, [https://sfamjournals.onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.1999.00607.x Jordan and Cogan (1999)] described the heat tolerance of three strains of ''Lactobacillus'' isolated from cheese (two strains of ''L. plantarum'' and one strain of ''L. paracasei''). When temperatures were finally able to kill the strains, they observed a non-linear death curve with either very little death for the first 15 minuets, or a tailing of the curve. For the ''L. paracasei'' strain, the culture was able to survive temperatures between 50 and 55°C for two hours. At 60°C, there was no significant cell death for 15 minutes, but after 15 minutes the culture began to slowly die, and then more quickly die after an hour of heat exposure. At 65°C, the ''L. paracasei'' strain had a fairly steep death curve for the first 10 minutes, and then a tailing curve showing a small number of cells surviving up to 25 minutes. Even at 72°C, which is typical for pasteurization in the milk industry, the death rate for this strain was slow enough to survive 15 second pasteurization methods. The two strains of ''L. plantarum'' were less heat tolerant, with death starting to occur at around 50-56°C <ref>[https://pubmed.ncbi.nlm.nih.gov/10499302/ Jordan KN, Cogan TM. Heat resistance of Lactobacillus spp. isolated from Cheddar cheese. Lett Appl Microbiol. 1999 Aug;29(2):136-40. doi: 10.1046/j.1365-2672.1999.00607.x. PMID: 10499302.]</ref>. Assuming the heat penetrates all surfaces, exposure to water heated to 72-80°C for 1 minute should be more than adequate for eliminating heat tolerant strains of ''Lactobacillus'', as well as any other beer contaminate species, from the brewing environment. See also:* [[Quality_Assurance#Pasteurization|Pasteurization]]* [[Barrel#Sanitizing|Barrel Sanitizing]]

''Lactobacillus'' can have an impact on ''S. cerevisiae'' metabolism and the flavor-contributing metabolites that it produces. A study by [https://onlinelibrary.wiley.com/doi/10.1002/jib.569 Dysvik et al. (2019)] compared beer pre-soured with ''L buchneri'' versus pre-soured with lactic acid versus lactic acid added post yeast fermentation and found that lactic acid by itself did not significantly change the amount of volatile flavor compounds produced by the yeast strain that was tested (Fermentis US-05). However, the beers soured with ''L. buchneri'' had significantly different volatile alcohols compared to the beers with just lactic acid added to them. Specifically, the beer that was pre-soured with ''L. buchneri'' ended up with less 2-methyl-1-butanol (alcohol, malty notes), 2-methyl-1-propanol (fruity/winey) and phenylethyl alcohol (rose/honey). The esters ethyl heptanoate and ethyl octanoate where highest when the ''L. buchneri'' pre-soured the wort but was left alive rather than boiled and killed. Acetic acid was also much higher in the beers soured with ''L. buchneri'' versus the beers with just lactic acid added, but the acetic acid was still below flavor threshold. Formic acid was around twice as much in the wort soured with ''L. buchneri'' versus wort with lactic acid or no lactic acid/bacteria, but the formic acid disappeared completely in all of the beers tested at bottling time and after maturation in the bottle. Although this study used a neutral ale yeast (US-05) and alcohols/esters across all samples were below flavor threshold (although combinations of different alcohols/esters under threshold can have a synergistic flavor impact), this supports anecdotal reports from brewers that adding lactic acid to beer to make a sour beer does not produce the same beer than when the souring is done with ''Lactobacillus'', as well as the anecdotes from brewers that say that pre-souring wort with ''Lactobacillus'' results in less yeast character in the final beer. It is interesting to note that both the beers with ''L buchneri'' and the beers with just lactic acid added had similarly significantly lower levels of pyruvic acid compared to the beer fermented with just yeast, as well as less haze, indicating that lactic acid alone inhibits the amount of pyruvic acid produced by the yeast as well as haze (perhaps because a lower pH reduces protein-polyphenol haze formation, or maybe the lower pH increased yeast flocculation) <ref name="Dysvik_2019">[https://onlinelibrary.wiley.com/doi/10.1002/jib.569 Pre‐fermentation with lactic acid bacteria in sour beer production. Anna Dysvik, Kristian Hovde Liland, Kristine S. Myhrer, Bjørge Westereng, Elling‐Olav Rukke, Gert de Rouck, Trude Wicklund. 2019. DOI: https://doi.org/10.1002/jib.569.]</ref>.

All data provided by [http://phdinbeer.com/2015/08/05/beer-microbiology-lactobacillus-ph-expeirment/ Matt Humbard]. Similar results were reported by Lance Shaner's [[Lactobacillus_Fermentation|100% Lactobacillus Fermentation]] experiment. See also the associated [https://byo.com/article/brewing-with-lactobacillus/ write up in BYO Magazine].

| L. acidophilus || L. brevis || L. casei <ref name="Toh_2013">[https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0075073 Genomic Adaptation of the Lactobacillus casei Group. Toh et al. 2013.]</ref>

| L. leichmannii <ref name="fao"></ref> || L. confusus <ref name="fao"></ref> || L. paracasei <ref name="Toh_2013" />

A small number of strains of ''Lactobacillus'' can also break down polysaccharides and starches. They are referred to as "amylolytic LAB". They generally belong to the species ''Lb. manihotivorans'', ''L. fermentum'', ''L. amylovorus'', ''L. amylophilus'', ''L. plantarum'' or ''L. amylolyticus''. This seems to be associated with a gene called "amyA", which encodes for extracellular alpha-amylase activity, as well as alpha-glucosidase, neopullulanase, amylopectin phosphorylase, and maltose phosphorylase. This activity is limited by high amounts of glucose, maltose, or sucrose <ref name="peyer_review"></ref>. Some species can also produce beta-glucosidase capable of breaking down monoglycosides (see [[Glycosides]]), or beta-galactosidase which breaks down lactose and other [https://en.wikipedia.org/wiki/Galactoside galactocides], but not diglycosides. The activity of both alpha and beta-glucosidase enzymes are stable at low pH ranges of 3-4, are generally encouraged by increasing percentages of alcohol all the way up to 12% v/v, and are optimal at 35-45°C (depending on strain) <ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2005.02707.x/full Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. A. Grimaldi, E. Bartowsky, V. Jiranek. 2005. DOI: 10.1111/j.1365-2672.2005.02707.x.]</ref><ref>[http://www.foodandnutritionjournal.org/volume8number3/effect-of-nutritional-factors-on-growth-behaviour-proteolytic-%CE%B2-glucosidase-and-%CE%B2-galactosidase-activities-of-lactobacillus-cultures-during-soy-drink-fermentation/ Effect of Nutritional Factors on Growth Behaviour, Proteolytic, β-Glucosidase and β-Galactosidase Activities of Lactobacillus Cultures during Soy-Drink Fermentation. Sujit Das, Birendra Kumar Mishra, and Subrota Hati. 2020.]</ref>.

Lance Shaner's experiment on testing [[Lactobacillus_Fermentation|100% Lactobacillus Fermentation]] showed that '''pure cultures''' of WLP677, WLP672, Wyeast 5335, Wyeast 5223-PC, and the ''L. plantarum'' from Omega Yeast OYL-605, could not fully attenuate a 1.037 SG wort. The most attenuative ''Lactobacillus'' culture, WLP677, was only able to attenuate down to 1.03255 SG. It is likely that all species and strains of ''Lactobacillus'' available to brewers cannot fully attenuate wort. In addition, this study showed at most a 0.29% ABV in 100% ''Lactobacillus'' fermentations (attributed to WLP677). See [[Lactobacillus_Fermentation|100% Lactobacillus Fermentation]] for more information. If a higher attenuation is achieved, cross contamination of yeast is most likely the cause. Thomas Hübbe's masters thesis also supports that ''Lactobacillus'' attenuates less than 10% of the sugars in wort <ref name="Hubbe"></ref>.

* See also [[Lactobacillus_Fermentation|100% Lactobacillus Fermentation]].

(To do) See also:* [http://www.milkthefunk[Alternative Bacteria Sources]].com/wiki/Mead#Alternative_Fermentation_Techniques Skepticism regarding some of the science of probiotics.]