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'''Lactobacillus''' (often referred to as ''Lacto'') is a genus of lactic acid bacteria (LAB) which produces acidity and sour flavors in the form of lactic acid (and sometimes acetic acid) found in lambics, Berliner Weiss, sour brown ales, and gueuze. ''Lacto'' can form a [[pellicle]]. See [[Pediococcus]], [[Brettanomyces]], [[Saccharomyces]], and [[Mixed Cultures]] charts for other commercially available cultures. See the [[Sour Worting]] and [[Mixed Fermentation]] pages for brewing techniques with ''Lactobacillus''. See the [[Sour_Worting#More_Souring_Worting_Methods|More Sour Worting MethodsAlternative Bacteria Sources]] section for culturing ''Lactobacillus'' from grains, yogurt, or probiotics, and other sources.