Most any brewers that sour have a procedure and lots of literature supporting their procedures already in place that have been successful for other for years.
although sour beers are the trendy new thing, they're also one of the oldest styles. Many breweries have been successfully brewing sour beers for hundreds of years. most homebrewers use either already commercially available products (goodbelly, whitelabs, wyeast, many others) or use a kettle souring procedure that has decades and decades of history behind it.
You may find you'll have better luck with your project on reddit, homebrewtalk, or other-larger forums.
