Schönfeld's own research has shown:
- Lactobacillus develops better under CO2 than under air
- The best temperature for the development of lactobacillus is 24 - 30º C.
- Over 30º C, lactobacillus growth drops off sharply.
- 30º C is the optimum temperature.
- Below 22º C, lactobacillus growth is dimished, but still better than at 33º C. Over 40º C there is virtually no growth, at 2º C there is still some.
- Low levels of alcohol (1-5% ABV) not only don't impede the development of lactobacillus, they seem to encourage it.
- Levels of alcohol above 8% ABV have a negative effect on lactobacillus.
- The lactobacillus in Berliner Weissbier is not the same as the lactobacillus used in distilleries. The latter has an optimum temperature of 45 - 50º C.
There are some handy facts about lactobacillus. I'm sure your mates down the pub will fascinated when you relate them. I expect to be dining out for decades on that lot of data.