Changes

Contamination issues seem to be the biggest challenge with pre-souring wort with ''Lactobacillus''. This is because ''Lactobacillus'' does not fully ferment wort by itself (see [[100%25_Lactobacillus_Fermentation|100% ''Lactobacillus'' fermentation]]). When yeast fully ferments wort into beer, alcohol, hops, and a low pH all work together to help prevent other microorganisms from contaminating the beer (although contamination can certainly happen with beer spoilage microbes such as ''Brettanomyces'', ''Pediococcus'', etc.) <ref>[http://suigenerisbrewing.blogspot.com/2014/02/fact-or-fiction-can-pathogens-survive.html "Fact or Fiction? Can Pathogens Survive in Beer?" Sui Generis Blog. 02/18/2014. Retrieved 11/10/2016.]</ref>. When fermenting with ''Lactobacillus'' by itself, either no alcohol is produced or not enough alcohol is produced to have an antimicrobial effect. Usually hops are not used when souring wort with ''Lactobacillus'' because even small amounts of hops completely inhibit most commercial strains, so other microbes that are sensitive to hops are also not inhibited. The high available sugars , warm temperatures typically used in souring wort, and a lack of alcohol/hops therefore increases increase the chances for contamination during souring wort with ''Lactobacillus''.