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edits
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→Culture Charts
| [[Brewing Science Institute]] || L. delbrueckii || ''Lactobacillus delbrueckii'' || Homofermentative || || A Lactobacillus bacteria that produces a clean lactic sourness.
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| Chr. Hansen || Harvest LB-1 || ''Lactiplantibacillus plantarum'' || Faculatative 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 of ''Lactobacillus L. plantarum''. The culture has been selected to ensure a fast and safe acidification of cereal bases, vegetable juices and other sugar beverage bases. Can acidify wort to pH 3.2 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 [https://www.gusmerenterprises.com/catalog/brewing/brewing-processing-aids/sour-beer/harvest-lb-1/ Gusmer Brewing]. <ref>[https://www.gusmerbeer.com/wp-content/uploads/sites/8/2019/04/PI_GLOB_HarvestLB-1_718316_EN.pdf "Harvest LB-1". 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>
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| [[Community Cultures Yeast Lab]] || Lactobacillus brevis || ''Levilactobacillus brevis'' || Heterofermentative || || For traditional and kettle souring methods, produces high lactic acid. Suggested for use in wort under 5-10 IBUs. Fermentation Temperature: 75-105F.