Changes

This experiment supports prior starter recommendations (see [[Brettanomyces#Two_Approaches_to_Starters|Brettanomyces Starters]]) and indicates that oxygen exposure and agitation increase the cell growth rate of ''Brettanomyces'', and that the amount of oxygen required for maximum growth is minimal, although more oxygen decreases the time to achieve maximum cell density. Also, higher levels of oxygen can possibly lead to more acetic acid production, although this was only measured sensorily and not with any kind of chemical analysis , and acetic acid was never identified as the cause of the acidic taste of the aerated treatment. This supports the results of several published studies that show that level of oxygen has a significant impact on level of acetic acid produced (see references: <ref>[http://www.ncbi.nlm.nih.gov/pubmed/12655458 Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production. Aguilar Uscanga, Délia1, and Strehaiano. 2003.]</ref><ref>[http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199712)75:4%3C489::AID-JSFA902%3E3.0.CO;2-9/abstract Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking. Maurizio Ciani and Luisa Ferraro. April 1999.]</ref><ref>[http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts. S.N. Feer. April 2002.]</ref>).