Mark, are you saying that an initial shaking is all that's required? Do you shale during incubation?
The only culture that I have had to shake more than once is NCYC 1333, but NCYC 1333 is a class O3/O4
1 Yorkshire-square culture, meaning that its O
2 demands can barely be met by wort that is saturated with pure O
2. I suspect that most of the brewing strains that we use are either class O1 or class O2 (the O
2 demands for class O1 strains can be met with wort that contains 4ppm dissolved O
2 whereas class O2 strains require 8ppm). I know for certain that Whitbread "B" (Wyeast 1098, White Labs WLP007, and Fermentis S-04) is a class O2 strain because it is the same culture as NCYC 1026, and NCYC 1026 is a class O2 culture.
NCYC 1026
Information
Flocculent.
NewFlo type flocculation.
1:5:4:5:5
O2, DMS 33 µg/l, low acetic,
high lactic, diacetyl 0.42ppm only, used commercially in Tower Fermenters (continuous process), non head-forming, no estery flavour. Contains 2µ plasmid.
Note: If anyone has ever wondered why Wyeast 1098 and WLP007 produce a slightly tart beer, it is due to the strain's propensity to produce higher than normal levels of lactic acid.
[1] Oxygen in Brewery Fermentation, Brian. H. Kirsop,
http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf