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Brian Martyniak showed that ''Brettanomyces'' growth can be inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, oxygen appears to help ''Brettanomyces'' out-compete ''S. cerevisiae''. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ MTF post by Brian Martyniak on ''Brettanomyces'' growth in competition with ''Saccharomyces'' under aerobic and anaerobic conditions. 07/29/2016.]</ref>. Hübbe showed a similar result by showing that both ''B. bruxellensis'' and ''B. anomalus'' grew essentially the same amount by themselves or with ''Lactobacillus'', but growth for both ''Brettanomyces'' species was greatly inhibited when co-fermented with ''S. cerevisiae''. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer might be able to favor ''Saccharomyces'' by limiting oxygen, or favor ''Brettanomyces'' by introducing oxygen during growth. Data from Thomas Hübbe and Mark Trent support that the initial pitching rate doesn't have a great effect on the final cell count in pure ''Brettanomyces'' starters or beer, indicating that ''Brettanomyces'' is fairly forgiving in regards to small initial cell counts <ref name="Hubbe" /><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>.

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