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Matthew Bochman and Jeff Young. Experiment.com. 2017. Retrieved 06/15/2017.]</ref>.
After 24 hours of continued 110°F inoculation in the wort, all but 2 samples were almost completely dominated by ''Weisella cibaria'' (98-99% across all samples). The 2016 Weyermann Barke also had a small population of ''Lactococcus lactis'' (5%). The 2016 Breiss Merit 57 was significantly different than the other grain samples, and was the only sample with a very large population of several species of ''Lactobacillus'' (38% ''Lactobacillus reuteri'', 23% ''Weissla cibaria'', 15% ''Lactobacillus delbruekii'', 12% ''Pedioccocus pentosaceus'', 8% ''Lactobacillus fermentum'', and 3% ''Lactobacillus helveticus''). This data indicates that ''Lactobacillus'' is generally not present on all malted the dominant organism when inoculating with grain samplesat this temperature, despite popular belief. It was the thought of the authors that ''Lactobacillus'' species might dominate at lower temperatures, but more studies are needed to show this. In addition, only a very small population is required to begin with on samples that do, and once inoculated into wort at 110°F, their population will increase significantly <ref name="blueowl_2017" />.
After 48 hours, ''Weissella cibaria'' continued to dominate all of the grain samples except the 2016 Breiss Merit 57 (note that the 2015 Breiss Merit 57 was dominated by ''Weisella cibaria''). Two samples, the 2015 Breiss Merit 57 and the 2016 Blacklands Endeavor, also saw an increase in the population of ''Shiggela sonnei'' (2.5%). The ''Salmonella bongori'' was still present in samples after 48 hours, but decreased to less than 1% <ref name="blueowl_2017" />.