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| [[Mainiacal Yeast]] || MYPD1 || ''P. damnosus'' || Isolated from a bottle of belgian lambic. Produces diacetyl and EPS, so use in conjunction with ''Brettanomyces''. Ferment at 70-90°F <ref name="Amaral_Mainiacal" />. '''Commercial pitches only'''.
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| [[Omega Yeast Labs]] || OYL-606 || ''P. damnosus'' || This modestly hop tolerant Pedio strain produces a clean lactic tang over time. The strain can produce diacetyl so it is often paired with one or more Brett strains (to consume the diacetyl). While more hop tolerant than the Lacto Blend (OYL-605), IBUs over 5-10 IBU may inhibit souring. Souring time can vary depending on IBU level <ref>[https://omegayeast.com/yeast/bacterial-cultures/pediococcus Pediococcus OYL-606. Omega Yeast Labs website. Retrieved 06/11/2019.]</ref>. EPS production is unknown and has not been observed or reported <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2719576444737219/?comment_id=2719963548031842&comment_tracking=%7B%22tn%22%3A%22R%22%7D Adi Hastings. Milk The Funk Facebook group on OYL Pediococcus EPS production. 06/11/2019.]</ref>. Commercial pitches only.
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| [[RVA Yeast Labs]] || RVA 601 || ''P. damnosus'' || Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95°F.