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''(Note: this definition is partly determined by the structure of this wiki. All of the commercial cultures are separated by genus rather than species on this wiki. Technically, any culture that contains more than one species could be called a "mixed culture". However, for the purposes of organizing the charts of commercially available microorganisms by genus, for now the above is the definition of a "mixed culture".)''

A 1 liter 1.030-1.040 SG unhopped starter (use DME or wort) for a 5 gallon batch of beer is recommended. Use a stir plate for 1-2 days. Keep the starter below 70°F <ref>[https://www.facebook.com/BootlegBiology/posts/400841396773252?comment_id=401027066754685&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bootleg Biology Facebook Page. 09/01/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1170043666357179/?comment_id=1170052373022975&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Jeff Mello regarding starter temperature for BBXSS-0715 on MTF. 10/27/2015.]</ref>.

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| BBXMAD1 – The Mad Fermentationist Saison Blend || || || 68-80 || '''Availability: Limited'''. Source: A unique blend of cultures curated by [http://www.themadfermentationist.com/2017/02/bootleg-biology-mad-fermentationist.html The Mad Fermentationist, Michael Tonsmeire]. Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture! Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture. At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities. This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally <ref>[http://bootlegbiology.com/product/the-mad-fermentationist-saison-blend/ "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1667652549929619/ There has been at least one report on MTF of this blend] producing considerable tartness at 22 calculated IBU.

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Most of this lab's mixed cultures are listed on [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional yeasts and bacteria]].

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| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || ''Brettanomyces'', ''Saccharomyces'', and the bacterial strains ''Lactobacillus'' and ''Pediococcus''.

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| WLP631 Appalachian Tart || 75-85 || Med || 80-95 || A blend of several unnamed strains of kveik and an unnamed ''Lactobacillus'' species <ref>[https://www.whitelabs.com/yeast-bank/wlp631-appalachian-tart "WLP631 Appalachian Tart". White Labs website. Retrieved 01/14/2021.]</ref>.

Brian Martyniak showed that ''Brettanomyces'' growth can be inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, oxygen appears to help ''Brettanomyces'' out-compete ''S. cerevisiae'' when ''S. cerevisiae'' is present in small quantities. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe" /><ref name="martyniak">[https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ MTF post by Brian Martyniak on ''Brettanomyces'' growth in competition with ''Saccharomyces'' under aerobic and anaerobic conditions. 07/29/2016.]</ref>. Hübbe showed a similar result by showing that both ''B. bruxellensis'' and ''B. anomalus'' grew essentially the same amount by themselves or with ''Lactobacillus'', but growth for both ''Brettanomyces'' species was greatly inhibited when co-fermented with ''S. cerevisiae''. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer might be able to favor ''Saccharomyces'' by limiting oxygen, or favor ''Brettanomyces'' by introducing oxygen during growth. Data from Thomas Hübbe and Mark Trent support that the initial pitching rate doesn't have a great effect on the final cell count in pure ''Brettanomyces'' starters or beer, indicating that ''Brettanomyces'' is fairly forgiving in regards to small initial cell counts <ref name="Hubbe" /><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>.

* See also [[Mixed Fermentation]].

==Storage==

Generally, store mixed cultures at a steady, cold temperature. It is best to use a mixed culture before the package's expiration date, but if the mixed culture is stored past it's expiration date, a starter might help increase viability of some or all of the microbes. For storing a mixed culture in the form of a yeast cake or sour beer, see [[Mixed_Fermentation#Storing_a_Yeast_Cake_or_Sample|Storing a yeast cake or sample]] for more information.

==See Also==