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====Storage====
For dried ''Lactobacillus'', such as probiotics or [[Dry Yeast for Sour Ales BlackManYeast]] products, [http://suigenerisbrewing.blogspot.com/ Bryan of Sui Generis Blog's] states that lab studies have shown that they can lose viability ~80 times faster at room temperature than when stored at refrigeration temperatures. Therefore, it is recommended to store dried ''Lactobacillus'' at refrigeration temperatures. Short term storage of liquid cultures (less than 2 months) should also be stored refrigerated. Consider making a starter before using a culture that is not fresh.
Liquid cultures become stressed by two factors: storage in an acidic environment, and storage without sugar <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1154970097864536/?comment_id=1156656834362529&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Bryan of Sui Generis Blog on stress factors in storing Lacto. 09/28/2015.]</ref>. Sugar storage creates more acid as the ''Lactobacillus'' ferments it, so it may not be ideal unless the ''Lactobacillus'' is continually fed. Ideally for longer term storage, liquid cultures of ''Lactobacillus'' should be stored frozen with 20% glycerol, or refrigerated as slants with water or mineral oil. Also, there is anecdotal evidence that certain species may survive better at room temperature. Bryan hypothesizes that stable temperatures may be more important than storing at an "ideal" temperature <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067614393266774/ Conversation with Bryan of Sui Generis Blog on Milk The Funk. 05/04/2015.]</ref>. For instructions on how to make slants at home capable of storing any microbe for potentially 2+ years, [http://suigenerisbrewing.blogspot.com/2015/11/easy-home-yeast-banking-and-video.html see Bryan video on Sui Generis Brewing (requires a pressure cooker)].