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====Bootleg Biology "Sour Weapon"====
Regarding exposure to oxygen in general:
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"We don't propagate Sour Weapon on plates or at the liquid stage anaerobically, and definitely don't have problems with growth or souring. We have not tested pitching the culture in aerated wort, but there's certainly the chance that you could be increasing the likelihood of off flavors. Sour Weapon does still work very well when co-pitched with yeast in wort that has been aerated though. Hope that helps." - Jeff Mello of [[Bootleg Biology]] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1418878731473670/?comment_id=1419061968122013&comment_tracking=%7B%22tn%22%3A%22R%22%7D Discussion with Jeff Mello on MTF regarding Sour Weapon and oxygen. 09/27/2016.]</ref>.
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''Pediococcus'' has a reputation for being a "slow worker", meaning that it produces acidity overtime. Staff at The Rare Barrel noticed that pitching on second generations of White Labs WLP661 ''Pediococcus'' might help the ''Pediococcus'' produce acidity very quickly <ref name="SourHour29">[http://www.thebrewingnetwork.com/the-sour-hour-episode-29/ The Sour Hour Episode 29 on The Brewing Network, interview with The Rare Barrel staff. 02/19/2016.]</ref> (~19 minutes in). They speculate that oxygen exposure might inhibit acid production with the White Labs WLP661 ''P. damnosus'' strain, however this is purely speculative and anecdotal <ref name="SourHour29"></ref> (~32 minutes in).
==Metabolism==