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added Bryan Heit information on storing dried lacto
====Culturing from Probiotics====
Some commercial probiotics have been successfully used to produce Lactobacillus cultures. As a general rule of thumb, it should be noted that these probiotics may not be as free of contaminates as brewer's yeast labs. The following probiotics are examples of brands, methods, and results that MTF members have had <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1075891152439098/ Conversation on MTF about using Probiotics. 5/22/2015.]</ref>. Dried forms of Lactobacillus should be stored refrigerated because viability has been seen to decrease as much as 80x when stored at room temperatures <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067614393266774/ Conversation with Bryan Heit on Milk The Funk. 05/04/2015.]</ref>.
* [http://www.amazon.com/gp/product/B00BZ3YWXC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 Swanson Probiotics L. planatarum], reported by Ed Coffey. 3 capsules were used in 750ml of a DME starter wort, plus yeast nutrients for 24 hours at 90°F. The starter was pitched into 3 gallons of Gose wort. 72 hours of Lacto only ferment at 95°F resulted in a 3.31pH. No gravity reading taken.