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See also:
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ Post 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ Post 2] on ''Lachancea thermotolerans'' that can produce significant lactic acid without modification.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1746164415411765/ MTF thread] on a lab's application to patent pitching this yeast into wort, which prevents other yeast labs from offering any other strains of this species and also prevents brewers from using this species from other sources. A [https://www.facebook.com/groups/MilkTheFunk/permalink/1808645679163638/ follow up post on 09/01/2017] discusses Sheppard and Madden opening a business that claims patent on this yeast, and restricts competing breweries /yeast companies from using it.
* [http://sourbeerblog.com/wp-content/uploads/2017/04/Data-From-10-Non-Saccharomyces-Fermentations.pdf Matt MIller's notes on a few species of Lactic Acid Yeast.]