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added Matt Humbard's article on Lactobacillus physiology.
===General Advice===
''"I typically grow it by itself anaerobically in [http://www.neogen.com/Acumedia/pdf/ProdInfo/7406_PI.pdf MRS media]. Seems to work very well and results in good growth. I've personally had the best success with MRS media and in an anaerobic environment, though I know some lactobacillus strains grow aerobically just fine. The problem with growing lactic acid bacteria is the acid they produce will eventually inhibit their own growth. MRS contains a buffer to help combat the drop in pH as a result of LAB metabolism, which keeps the pH around 6-6.5 (I think) for optimal growth. I usually grow them at 35 C, but sometimes incubator space is at a premium (like right now) and I just spin it on the benchtop!"'' - Nick Impellitteri from [[The Yeast Bay]] on general Lactobacillus cell growth <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1031115430250004/?comment_id=1031228363572044&offset=0&total_comments=24 Conversation with Nick Impellitteri on Milk The Funk Facebook group. 3/5/2015.]</ref>.
==External Resources==
* [https://matthumbard.wordpress.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/ Physiology of Flavors in Beer – Lactobacillus Species] - Matt Humbard's overview of different species of Lactobacillus physiology, discussion on homoefermentative vs heterofermentative physiology, which species can ferment different types of sugars, and secondary metabolites.
==References==