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! Name !! Mfg# !! Taxonomy !! Starter Note !! Fermentation Note/Other Notes
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| [[White Labs]] || WLP677 || L. delbrueckii || no stir plate, room temp ||Incubate at > 90°F and < 117°F for 5-7 days for greater lactic acid production.
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| [[RVA Yeast Labs]] || RVA 600 || L. rhamnosus GG || No starter necessary || Homofermentative Lacto strain found in probiotics; sensitive to hops; does well at room temperature.
|-
| [[SouthYeast Labs]] || Lactobacillus 1 || Unknown || || Source: Spontaneously infected beer (South Carolina). Heterofermentative. Best suits Light sours, gose, farmhouse saison (medium/high acidity).
|-
| [[SouthYeast Labs]] || Lactobacillus 2 || Unknown || || Source: Prickly pear fruit (South Carolina). Homofermentatative. Best suits strong sours, and lambic (high acidity).
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