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added new section "Effects on Mixed Fermentation"
* See [http://basementbrewlab.com/lab/lab-media/sla/ Rogosa SL Agar (Lactobacillus); Basement Brew Lab, by Dustin Metzger] for more information.
====Effects on Mixed Fermentation====
The presence of ''Lactobacillus'' can stall or slow yeast fermentation. This is likely a combination of low pH as well as the ability of lactic acid to change the way yeast ferments. Normally, yeast will ferment glucose first before any other sugars that are also available. The presence of lactic acid appears to change the way yeast ferments by allowing them to consume multiple types of sugars regardless of whether or not glucose is preset. See [[Lactic Acid]] for more information.
== Commercially available Lactobacillus strains and their pH change over time ==