http://en.wikipedia.org/wiki/Lactobacillus_buchneri
Notice it produces both lactic and acetic acid. Interesting! -- silage
I loved the smell of silage when I was growing up.I got this information from a brewer that contracted Greg Doss at Wyeast as to what was in the Roeselare Blend WY3763:
Pediococcus sp.
Lactobacillus sp. Buchneri
Brettanomyces bruxellensis
Brettanomyces lambicus
Saccharomyces cerevisiae
And a wild yeast isolated from Sherry
I am growing 3763 and La Roja blends at the moment to give them a go.
Homofermentative LAB ferment glucose with lactic acid as the primary by-product
Heterofermentative LAB ferment glucose with lactic acid, ethanol/acetic acid and carbon dioxide (CO2) as by-products