Changes

* Microbiologist Dr. Matt Humbard uses a modified version of the above recipe: combine 10% apple juice (no preservative) with 1.010 SG wort and a tablespoon of calcium carbonate for every gallon. Grow for 2 days at ~90°F, and then cool to refrigeration temperature and store it cold until ready to use (pitching cold is fine). To maintain the culture long term, every ~4 weeks stir the culture and take 10-15% of the liquid culture and add it to a new batch of starter media, and grow the new starter for 2 days as previously instructed. As long as yeast does not contaminate the process, the lactic acid bacteria can be maintained this way indefinitely <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3154764734551719/?comment_id=3154792411215618&reply_comment_id=3154838211211038 Dr. Matt Humbard. Milk The Funk Facebook post on maintaining a lactic acid bacteria culture. 12/25/2019.]</ref>.* Nick Impellitteri from [[The Yeast Bay]] shared his formulation for a 1 liter formulation: 25 g Dextrose, 10 g Fermaid O, 2.5 g CaCO3, 100 mL apple juice (no preservatives), 20 mL tomato juice (no preservatives), 1 mL tween 80; QS with DI water to 1L; pH ~6.2-6.3 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3360639773964213/?comment_id=3360874993940691 Nick Impellitteri. Milk The Funk Facebook group post on his Lactobacillus growth media formulation. 03/20/2020.]</ref>.