Changes

! Name !! Mfg# !! Taxonomy !! CO2 Producer (Het/Hom) !! Starter Note !! Fermentation/Other Notes

| [[White Labs]] || WLP677 || L. delbrueckii || Heterofermentative <ref name="tmf_cultures">[http://www.themadfermentationist.com/p/commercial-cultures.html ''Commercial Brettanomyces, Lactobacillus, and Pediococcus Descriptions''. The Mad Fermentationist Blog. Michael Tonsmeire. Retrieved 3/4/2015.]</ref> || no stir plate, room temp ||Incubate at > 90°F and < 117°F for 5-7 days for greater lactic acid production.

| [[White Labs]] || WLP672 || L. brevis || Heterofermentative <ref name="nick">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029638267064387/?comment_id=1030638553631025&offset=0&total_comments=24 Conversation with Nick Impellitteri from The Yeast Bay on the MTF Facebook Group. 3/4/2015.]</ref> || stir plate, room temp|| Produced by [[The Yeast Bay]]. More hop tolerant than other Lacto strains, however TYB advises to use wort with less than 10 IBU. Temperature range: 70-95°F; 80% attenuation. <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/wlp672-lactobacillus-brevis The Yeast Bay website. Retrieved 3/2/2015.]</ref>

| [[Wyeast]] || 5335 || L. buchneri || || 1L starter, 1.020 DME sterile wort, no stir plate, no O2, starter at 90°F if possible 5-7 days || Incubate at 90°F for 5-7 days for greater lactic acid production.

| [[Wyeast]] || 5223-PC || L. brevis || Heterofermentative <ref name="nick"></ref> || no stir plate, room temp is fine || Heterofermentative (produces lactic acid, ethanol and CO2), more hop tolerant. Does well at room temperature. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point). Jamie Daly indicated on MTF that he got almost no sourness after 24 hours at 100°F (37.8°C). He lowered the temperature to 90°F-95°F (32.2°C-35°C) for 36 hours, and the pH of the wort went down to 3.29. Thus, Jamie recommends 90°F-95°F (32.2°C-35°C) for 60 hours for better souring; avoid warmer temperatures. He also aerated his starter of L. (brevis 2L starter of 1.020 dme) and set it on a stir plate at 95°F <ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC547135/ Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts. J. R. Stamer and B. O. Stoyla. Appl Microbiol. Sep 1967; 15(5): 1025–1030.]</ref>. The beer wort was not aerated, and the fermenter was flushed with CO2. These methods need verification.

| [[Omega Yeast Labs]] || OYL-605 || L. brevis, delbrueckii, and plantarum blend || || ||1 liter starter at room temperature for 24-48 hours. no stir plate || Quick souring. Pitch into 65°F-90°F. Holding temperature is not required.

| [[GigaYeast]] || GB110 || L. delbrueckii?<ref>[https://www.facebook.com/GigaYeast/posts/565914926872849?comment_id=567669393364069&offset=0&total_comments=1&notif_t=feed_comment From Gigayeast, Inc. on Facebook, 12/3/2014: "Appears to be L. delbrueckii."]</ref> || Heterofermentative ||no stir plate, room temp ||Incubate at 98°F for 48-72 hours; use low IBU wort. Heterofermentative.

| [[RVA Yeast Labs]] || RVA 600 || L. rhamnosus GG || Homofermentative || No starter necessary || Homofermentative Lacto strain found in probiotics; sensitive to hops; does well at room temperature.

| [[SouthYeast Labs]] || Lactobacillus 1 || Unknown || Heterofermentative || || Source: Spontaneously infected beer (South Carolina). Heterofermentative. Best suits Light sours, gose, farmhouse saison (medium/high acidity).

| [[SouthYeast Labs]] || Lactobacillus 2 || Unknown || Homofermentatative || || Source: Prickly pear fruit (South Carolina). Homofermentatative. Best suits strong sours, and lambic (high acidity).