Changes

''[[Lactobacillus]]'' and other LAB produce butyric acid by breaking down lipids to fats. The low level of lipids in brewer's wort limits butyric acid to insignificant levels in beer production. Butyric acid production by ''Lactobacillus'' is more significant in milk based fermented products such as yogurt and cheese <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1182597671768445/?qa_ref=qd&comment_id=1182773928417486&reply_comment_id=1183242405037305&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Conversation with Bryan Heit of Sui Generis Blog on MTF regarding butyric acid production by Lactobacillus. 11/23/2015.]</ref>.