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===General Advice===
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'''Nick Impellitteri from [[The Yeast Bay]] on general Lactobacillus cell growth''':
''"I typically grow it by itself anaerobically in [http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media]. Seems to work very well and results in good growth. I've personally had the best success with MRS media and in an anaerobic environment, though I know some lactobacillus strains grow aerobically just fine. The problem with growing lactic acid bacteria is the acid they produce will eventually inhibit their own growth. MRS contains a buffer to help combat the drop in pH as a result of LAB metabolism, which keeps the pH around 6-6.5 (I think) for optimal growth. I usually grow them at 35 C, but sometimes incubator space is at a premium (like right now) and I just spin it on the benchtop!"'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1031115430250004/?comment_id=1031228363572044&offset=0&total_comments=24 Conversation with Nick Impellitteri on Milk The Funk Facebook group. 3/5/2015.]</ref>.
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'''Bryan Heit of [http://suigenerisbrewing.blogspot.com/ Sui Generis Brewing blog] on Lactobacillus and Hop Tolerance''':
''"There is a fair bit of research into hop tolerance out there; its not a simple topic as a number of factors come into play to produce hop tolerance. To make things even more complicated, hop tolerance is an inducable trait in many lacto species - meaning that a seemingly susceptible strain can become resistant by culturing in ever-increasing doses, and a seemingly resistant strain can become susceptible after a generation or four in a hop-free media. ''