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| [[Escarpment Laboratories]] || The Kveik Ring: Lactobacillus paracasei || ''L. paracasei'' || Facultatively heterofermentative || || Isolated from [https://www.garshol.priv.no/download/farmhouse/kveik.html#kv5 Terje Raftevold's Hornindal Kveik]. Works well in kettle/quick souring. Temp: 30-40ºC // Acid Profile: Light to moderate (final pH 3.4-3.6) // If co-pitching with yeast, give the Lacto a 24 hour head start. Potentially a one time offer for May 2021 <ref>[https://www.facebook.com/escarpmentlabs/posts/4007824289310386:0 Escarpment Labs Facebook Page. Retrieved 05/06/2021.]</ref>.
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| Fermentis || SafSour™ LP 652 || ''L. plantarum'' || Faculatative Heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h in non-hopped wort <ref>[https://fermentis.com/en/fermentation-solutions/you-create-beer/safsour-lp-652 SafSour™ LP 652. Fermentis website. Retrieved 03/14/2020.]</ref>. See also Fermentis presentation [https://www.youtube.com/watch?v=ThuTjHnnYqk here].|-| Fermentis || SafSour™ LP 1 || ''L. brevis'' || Heterofermentative || No starter recommended for dried format || An optimum dosing rate of 10 g/hL provides a lactic fermentation. It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C) <ref>[https://fermentis.com/en/product/safsour-lb-1/ SafSour™ LP 1. Fermentis website. Retrieved 10/20/2021.]</ref>.
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| [[Fermmentos Labs]] (Brazil) || FB7 Pure Sour || ''L. plantarum'' and ''L. brevis'' || Facultatively heterofermentative /Heterofermentative || || Designed for kettle souring. Optimal temperatures of 20-25°C <ref name="fermmentos_catalog_2017">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.