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added paragraph for preventing contamaqtinion
Yeast contaminations can be difficult to avoid if they are coming from the manufacturer of the ''Lactobacillus'' culture. Look at the culture under a microscope and check for yeast cells, which will be much larger and circular in shape compared to the much smaller, rod-shaped bacteria. Reputable yeast companies will usually offer a replacement for any contaminated ''Lactobacillus'' cultures.
Contamination of the ''Lactobacillus'' strain itself in a production brewery is always a concern, especially if the ''Lactobacillus'' is not boiled. Thorough cleaning and sanitation regimes are required for preventing cross contamination. Brewers will often advise performing two cycles of near boiling water with caustic, followed by a sanitizing rinse. If metal parts can be removed from a system, they should be boiled. Soft parts such as hoses and gaskets should be reserved for sour brewing. Using a ''Lactobacillus'' strain that has been tested to be intolerant of 1-2 IBU's can also reduce the risk of cross contamination <ref name="Peyer_2017">[http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers. Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. De Schutter, Elke K. Arendt. 2017.]</ref>. Check with your QC lab or yeast lab for procedures for avoiding cross contamination.
===Dealing With Yeast Contamination===