Is my Lacto D still good to use?

[Bisco_Ben]

Hey guys, so I have been maintaining yeast cultures lately by simply making a starter larger than I need and filling a mason jar with the mixed wort then storing in the fridge. It has obviously worked very well so I decided to try it with Lactobacillus Del. I didnt really think about it but have now read that this may not be a viable thing to do? Every time I re-use it in a starter and subsequent batch of beer, it starts to ferment quickly and shows signs of life. So I was surprised the hear that wild yeast/bacteria need different methods of maintaining. So considering all this information, is my lacto still good for use? or should I stop doing this and just buy a new vial each time I plan to use it?

 

[ColoHox]

In general, you can grow and store sour bugs in the same way that you grow and store yeast. Yeast and bacteria are two very (VERY) different organisms, so it is not surprising that they have different requirements. However, if you tailor the starter for whichever organism you are growing, there is no problem saving the excess.

You may get stronger flavors from your Lactobacillus if you underpitch, so a huge starter is not really necessary. If you are storing them in the fridge, you are likely losing a lot of viability anyway. Your Lactobacillus is still good to use.