Changes

Some commercial probiotics have been successfully used to produce ''Lactobacillus'' cultures (many brands have also failed at providing usable bacteria according to some homebrewers <ref>[http://www.reddit.com/r/Homebrewing/comments/32tny4/probiotic_lacto_for_souring/cqej952 Conversation on Reddit. April 2015.]</ref>). Probiotics that are classified as "dietary suppliments", as opposed to "drugs", may not be as free of contaminates as pure cultures from brewing industry yeast labs <ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3294522/ Regulatory Oversight and Safety of Probiotic Use. Veena Venugopalan, Kimberly A. Shriner, and Annie Wong-Beringer. Nov 2010.]</ref>. The following probiotics are examples of brands, methods, and results that MTF members have had <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1075891152439098/ Conversation on MTF about using Probiotics. 5/22/2015.]</ref>. Dried forms of ''Lactobacillus'' should be stored refrigerated because viability has been seen to decrease as much as 80x when stored at room temperatures <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1067614393266774/ Conversation with Bryan of Sui Generis Blog on Milk The Funk. 05/04/2015.]</ref>. Use only fresh products whenever possible (viability of ''Lactobacillus'' drops quickly over time in general), and avoid products that have been stored at room temperature. Making a starter is a good way to ensure that the cells are still viable.