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* All types of ''Lactobacillus'' produce different levels of secondary metabolites (compounds that are not required for the organism to live <ref>[http://en.wikipedia.org/wiki/Secondary_metabolite Secondary Metabolite. Wikipedia. Retrieved 6/9/2015.]</ref>) in addition to the primary metabolites discussed above. These include acetaldehyde, diacetyl, fusel alcohols, and many more compounds (see [http://phdinbeer.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/ Matt's article] for more details).
* Despite some beliefs by brewers, ''Lactobacillus'' has not been shown to produce significant levels [[Butyric Acid|butyric acid]] in the presence of oxygen or otherwisein brewer's wort. Some species might be able to produce small amounts of [[Isovaleric_Acid|Isovaleric Acid]] in the presence of ''Streptococcus thermophilus'' or another alpha-keto acid producing microorganism (see the [[Isovaleric Acid]] page for details).
===Foam Degradation===