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Many brewers have had success using bottle dregs that were conditioned with killer strains of champagne or wine yeast, and many consider it to be not a big concern due to the reasons previously mentioned. If the brewer wants to guarantee that only ''Brettanomyces'' and/or bacteria are cultured, then they must use isolation techniques to do so <ref>[http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602008000200007 Occurrence of killer yeast strains in industrial and clinical yeast isolates. MARCELO E BAEZA*, MARIO A SANHUEZA and VÍCTOR H CIFUENTES. 2008.]</ref>, or verify with the producer of the beer being used to see if Champagne or wine yeast was used for conditioning.
See the [[Packaging#Re-yeasting|Packaging and Re-yeasting]] page for more details on killer wine yeast strains. * See also [[Saccharomyces#Killer_Wine_Yeast|killer wine strains]].
===Potential for Mold Growth===