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→Culture Charts
| [[Community Cultures Yeast Lab]] || Lactobacillus Plantarum || ''Lactiplantibacillus plantarum'' || Facultatively heterofermentative || || Produces high levels of lactic acid for kettle souring and sour mash beers. Suggested for use in wort under 1-2 IBUs. Fermentation Temperature: 90-100F.
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| [[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.
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| [[Craft Cultures]] || CCYL512 || ''Levilactobacillus brevis'' || Heterofermentative || || Typically produces more lactic acid than Lactobacillus delbrueckii. Commercial pitches only.