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==[[White Labs]] on WLP661==
"That one does well in 70-85 deg F. You can do a starter, but you shouldn't have to if you are doing a 5 gallon batch. It does take a while to sour, so just be patient and let it do it's thing." Sarah Neel, Sales and Customer Service, White Labs
=Metabolism=
==Growth and Environment==
One study showed that by starting growth in a medium (De Man Rogosa and Sharpe [<nowiki />MRS] broth [<nowiki />Oxoid]) that began with a pH of 6.7, and allowing the pH to drop to 4.14 naturally from fermentation, that better growth was observed. The addition of bacteriological peptone, MnSO4, and Tween 80 also increased activity <ref>[http://www.ncbi.nlm.nih.gov/pubmed/11851822 Nel HA, Bauer R, Vandamme EJ, Dicks LM. Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa. Dec 2001.]</ref>.
''P. damnosus'' is sensitive to environments that contain NaCl, and will not grow with concentrations of 4% NaCl. This species requires an anaerobic environment for growth <ref name="EoFM">[https://books.google.com/books?id=1b1CAgAAQBAJ&pg=RA1-PA657&dq=Encyclopedia+of+Food+Microbiology&hl=en&sa=X&ei=hX0AVcDhD5HUoATojYDgCQ&ved=0CCwQ6AEwAA#v=onepage&q=damnosus&f=false Batt, Carl A. Encyclopedia of Food Microbiology. Academic Press. Sept 28, 1999.]</ref>.
=References=
<references/>
[[Category:Bacteria]]