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added Bryan Heit info on storing dried lacto
''I'm hoping to have a blog post on that sometime in the next few months, but life is nuts right now so I offer no guarantee."'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1002795743081973/?comment_id=1003625646332316&offset=0&total_comments=16&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Bryan Heit on Milk The Funk. 01/19/2015.]</ref>
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'''Bryan Heit of [http://suigenerisbrewing.blogspot.com/ Sui Generis Brewing blog] on storing dried Lactobacillus, such as probiotics or [[Dry Yeast for Sour Ales BlackManYeast]]''':
''"Yes, refrigerate them. In the lab course I run we compare probiotics stored at room temp versus in the fridge - viable bacterial numbers dip off ~80x faster in non-refrigerated samples."''
And in regards to liquid cultures and storage:
''"I'm not sure about the liquid cultures - I freeze mine at -80°C (lab freezer), which (stores) indefinitely. As a rule refrigerated liquid cultures should last longer... but there is anecdotal evidence (for some species) of poorer survival of refrigerated versus room temp in liquid cultures. IMO, stable temps are likely more important for non-frozen stocks than hitting an 'ideal' temperature."'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067614393266774/ Conversation with Bryan Heit on Milk The Funk.]</ref>
== Commercially available Lactobacillus strains and their pH change over time ==