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I don't feel confident in taking up the Funky Mixed Fermentation page here (Sacch + Brett fermentations), if someone wants to jump in. This isn't my brewing wheelhouse. [[User:DanABA|DanABA]] ([[User talk:DanABA|talk]]) 20:26, 7 February 2015 (CST)
Rough draft entry for https://www.milkthefunk.com/wiki/Mixed_Fermentation#Staggered_Versus_Co-Pitching:
[https://www.mdpi.com/2311-5637/10/7/363 Hubbe et al. (2024)] looked at the growth rate of copitching ''''Lactobacillus'' + ''Brettanomyces'' + ''S. cerevisiae'' during the first 22 days of fermentation. 6 total strains were tested, all of which were banked at Technische Universität Berlin by traditional (and now defunct) Berliner Weisse breweries: ''L. brevis'', ''L. parabrevis'', ''B. bruxellensis'', ''B. anomalus'', and 2 strains of ''S. cerevisiae''. They compared single strain fermentation, co-fermentation with ''''Lactobacillus'' + Brett, and co-fermentation with ''Lactobacillus'' + ''Brettanomyces'' + ''S. cerevisiae''. One of the findings was that the co-fermentations with ''S. cerevisiae'' had an inhibitory effect on both the ''Brettanomyces'' and ''Lactobacillus'' growth in the first 22 days. Both ''Lactobacillus'' strains were greatly inhibited, and growth of ''Brettanomyces'' was cut in about half. The co-fermentations with ''S. cerevisiae'' also had the higher pH and lower TA values, as would be expected based on the inhibited growth of LAB and ''Brettanomyces'', with the pH values ranging from 3.85-4.0. PH values continued to drop during bottle conditioning. They also measured the yeast viability over time. One notable findings here was that the ''Brettanomyces''was more viable when co-fermented with ''S. cerevisiae'' + ''Lactobacillus'' than when it was fermented on its own with just ''Brettanomyces'' + ''Lactobacillus'', demonstrating that ''Brettanomyces''appears to prefer a co-fermentation environment with ''S. cerevisiae''. We've seen anecdotes of this elsewhere, and primary fermentation with ''Brettanomyces'' is not well studied, but this really demonstrates this odd behavior. Another odd finding here was the effect that ''S. cerevisiae'' seemed to have on the lag phase of ''Brettanomyces''. When ''Brettanomyces'' was co-fermented with just ''Lactobacillus'', both species had a lag phase. When co-fermented with ''Brettanomyces'' + ''Lactobacillus'' + ''S. cerevisiae'', the ''Brettanomyces'' had immediate growth. Esters other than ethyl acetate tended to be lower in the co-fermentations with ''S. cerevisiae''. One thing that is emphasized in this paper is that the ability to maintain a mixed culture via simple backslopping techniques can be difficult in a commercial brewing environment. In particular, the growth of ''Lactobacillus'' in the presence of ''S. cerevisiae''was greatly diminished. ''S. cerevisiae'' also tends to diminish after primary fermentation. The authors suspect this can have an impact on inconsistency in a brewing environment where mixed cultures are re-pitched rather than reformulated from isolated cultures.