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This lactic acid bacteria producing acidity and sour flavors found in lambics, Berliner Weiss, sour brown ales, and gueuze. See [[Pediococcus]], [[Brettanomyces]], [[Saccharomyces]], and [[Mixed Cultures]] charts for other commercially available cultures.

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=Manufacturer Tips=

The following is a statement by Lance Shaner, owner of Omega Yeast Labs:

''Lance Shaner: Full disclosure: I own Omega Yeast Labs. Pitching at 120F is a bad idea with this blend. The bug doing most of the work in this blend is Lactobacillus plantarum. The best temp for plantarum is 80-90F. It does not work over 100F. Also, we regularly make a 1 liter starter with the Lacto blend for faster souring. Simply pitch the contents of the pouch into 1 liter of sterile 1.040 wort and let sit for 24 hours at 70-80F before pitching (no need to stir). Adi Hastings mentioned the imperial stout we just kettle soured. We previously brewed a Berliner using the same method. At 17 hours, pH was at 3.42 and temp was 75F (original pitch temp was 85F). At 40 hours, pH was 3.24, at which time we boiled. Lower pH in the Berliner compared to the stout at 17 hours likely has to do with different buffering capacities in different worts.''

The following is an excerpt with Jess Caudill, Brewer/Microbiologist, at Wyeast Laboratories, Inc. concerning usage of Wyeast 5335 and making a [[Berliner Weissbier]].

# Package beer. If bottle conditioning, use 4021 as a bottling strains. Very tolerant to low pH.

''A great lactic acid bacterial strain that will add a pleasant tangy sourness. RVA 600 is a pure culture of Lactobacillus rhamnosus GG which is found in many commercial probiotic products which have been shown in clinical studies to have many beneficial effects. These are homofermentative (only produces lactic acid, no carbon dioxide or ethanol) and are hop-sensitive. For more pronounces souring add before you add your yeast. You can sour to taste then add a yeast strain to outcompete the bacteria. Again, hop sensitive so easy on them…or dry hop the heck out of it! You may also want to experiment with blending sour low hop beer with an ale strain beer. ''<ref>From RVA Yeast Lab's [http://www.rvayeastlabs.com/bacteria.html Website]</ref>

''... the amount of bacteria in our homebrew units should eliminate the use of a starter. Pitching on the warm side will speed up the souring but RVA 600, a pure culture of Lactobacillus rhamnosus GG, the first commercially available probiotic propagated for use in brewing, does just fine at room temp. We had originally developed RVA 600 as a mix but fell in love with the pure strain.''<ref>Discussion on Milk The Funk Facebook group with Malachy McKenna</ref>

The L2 strain grows best at 86°F-100°F (30°C-37.7°C), and does not work well over 100°F. Keep IBU's low to none. L1 will likely be discontinued due to high amounts of acetic acid production <ref name="SYL Lacto">[https://www.facebook.com/groups/MilkTheFunk/permalink/1025481977480016/?comment_id=1027394547288759&offset=0&total_comments=12 Conversation with David Thorton on MTF Facebook Group. 2/27/2015.]</ref>.

''"It is intended for secondary, so you only need to do a starter if you are doing a primary fermentation with it. DME would be the best substrate... Since its a Lacto species, you don't really want to aerate it. A slow stir-plate would be good, to keep it moving, but not much more than that."'' - Sarah Neel, White Labs, Sales and Customer Service (quoted with permission).

''"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 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 spin it on the benchtop!"'' - Nick Impellitteri from [[The Yeast Bay]] on general Lactobacillus cell growth <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1031115430250004/?comment_id=1031228363572044&offset=0&total_comments=24 Conversation with Nick Impellitteri on Milk The Funk Facebook group. 3/5/2015.]</ref>.

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