Changes

Regarding dry ''Lactobacillus'', such as probiotics or [[Dry Yeast for Sour Ales BlackManYeast]] products: ''"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."''

In regards to liquid cultures and storage: ''"I'm not sure about the liquid cultures - I freeze mine at -80°C (lab freezer with 20% glycerol), 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. 05/04/2015.]</ref> ~ - Bryan Heit of [http://suigenerisbrewing.blogspot.com/ Sui Generis Brewing blog].  It is also recommended to store liquid cultures of ''Lacto '' with a few grams of a buffering chemical such as potassium phosphate, calcium sulfate (gypsum), or calcium hydroxide (pickling lime). The exact amounts should be adjusted to reach a pH of about 4.0 for the entire solution (begin with 1 or 2 grams per liter, and adjust as needed) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1095449350483278/?comment_id=1095492120479001&offset=0&total_comments=23&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Adi Hastings on MTF. 6/20/2015.]</ref>.