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added a section to storage explaining how pro brewers preserve Lacto cultures
# Decant the liquid.
# Store the resulting slurry at refrigeration temperatures. A slight drop in pH may still occur, but this technique should keep the storage solution well above 4.0 pH.
Commercial brewers who are attempting to re-use pure ''Lactobacillus'' cultures for kettle souring will often pull a portion of the soured wort before boiling it. Cold storage is probably preferred. This can be difficult to accomplish because the residual sugars in the wort can easily attract a yeast contamination or other contaminations (see [[Lactobacillus#100.25_Lactobacillus_Fermentation|100% Lactobacillus fermentation]]) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1457254734302736/?comment_id=1457291207632422&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Bryan of Sui Generis blog on storing Lactobacillus in wort. 11/02/2016.]</ref>. Storing buffered wort above 4.5 pH anaerobically could provide the potential for botulism toxin formation (see [http://beerandwinejournal.com/botulism/ this Beer and Wine Journal article by Dr. Chris Colby]). Autoclaving, pressure cooking, or [https://en.wikipedia.org/wiki/Tyndallization tyndallizing] the wort before adding the ''Lactobacillus'' culture to it would provide a sterile media free of potential botulism spores <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1447181778643365/?comment_id=1447997755228434&reply_comment_id=1457273457634197&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Conversation with Logan Blancett regarding tyndallization and botulism toxin. 11/02/2016.]</ref>.
====Selecting for on Agar====