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Other types of plants can also inhibit the growth of ''Lactobacillus''. Nadia Marlen Aasen's Master's Thesis from Norwegian University of Life Sciences reported that ''Juniperus communis'' (common juniper) twigs have a significant impact on the growth of ''Lactobacillus''. The species tested were ''L. plantarum'', ''L. brevis'', and ''L. buchneri''. Individual juniper infusions in water were created using twigs, needles, ripe berries, and unripe berries, and the infusions were measured in grams of plant material per mL of water. Juniper infusions are common in farmhouse brewing, and in Norway they are referred to as ''einerlog''. Juniper twigs infused in water had the most impact on the growth of the species of lactic acid bacteria tested, with ''L. plantarum'' being partially inhibited at around 0.031-1 g/mL. ''L. brevis'' was partially inhibited at 0.5-1.0 g/mL, and ''L. buchneri'' was inhibited by 0.125-1 g/mL. Juniper needles had a very limited impact based on the concentrations that were tested (up to 1 g/mL). Unripe berries had a very slight impact, and ripe berries did not have a significant impact at all on ''Lactobacillus'' growth. No further research was done to determine what the components within juniper twigs are that inhibit LAB, or what their concentrations were <ref name="Østlie">[https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen. Growth, metabolism and beer brewing with kveik. Master's Thesis. Norwegian University of Life Sciences. 2020.]</ref>.