Changes

''[[Lactobacillus]]'' and other LAB produce butyric acid by breaking down lipids to fats. The low level of lipids in brewer's wort limits butyric acid to insignificant levels in beer production. Butyric acid production by ''Lactobacillus'' is more significant in milk based fermented products such as yogurt and cheese <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1182597671768445/?qa_ref=qd&comment_id=1182773928417486&reply_comment_id=1183242405037305&comment_tracking=%7B%22tn%22%3A%22R7%22%7D Conversation with Bryan of Sui Generis Blog on MTF regarding butyric acid production by Lactobacillus. 11/23/2015.]</ref>. For example, one study on a strain of ''L. plantarum'' that was fermented in three different substrates (oats, barley, and wheat) showed no production of butyric acid <ref>[http://www.sciencedirect.com/science/article/pii/S0308814609004373 Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates. Ivan Salmeron, Pablo Fuciños, Dimitris Charalampopoulos, Severino S. Pandiella. 2009.]</ref>.