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The microbial diversity of traditional spontaneously fermented lambic beer

(2014) PLOS ONE. 9(4).
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Abstract
Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and cultureindependent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.
Keywords
SEQUENCE-ANALYSIS, ACETIC-ACID BACTERIA, SP-NOV, MICROBIOLOGICAL ASPECTS, POLYPHASIC TAXONOMY, ASCOMYCETOUS YEASTS, HOUSEKEEPING GENES, HEAP FERMENTATION, ESCHERICHIA-COLI, AMPHOTERICIN-B

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Citation

Please use this url to cite or link to this publication:

MLA
Spitaels, Freek et al. “The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.” PLOS ONE 9.4 (2014): n. pag. Print.
APA
Spitaels, F., Wieme, A., Janssens, M., Aerts, M., Daniel, H.-M., Van Landschoot, A., De Vuyst, L., et al. (2014). The microbial diversity of traditional spontaneously fermented lambic beer. PLOS ONE, 9(4).
Chicago author-date
Spitaels, Freek, Anneleen Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, and Peter Vandamme. 2014. “The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.” Plos One 9 (4).
Chicago author-date (all authors)
Spitaels, Freek, Anneleen Wieme, Maarten Janssens, Maarten Aerts, Heide-Marie Daniel, Anita Van Landschoot, Luc De Vuyst, and Peter Vandamme. 2014. “The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer.” Plos One 9 (4).
Vancouver
1.
Spitaels F, Wieme A, Janssens M, Aerts M, Daniel H-M, Van Landschoot A, et al. The microbial diversity of traditional spontaneously fermented lambic beer. PLOS ONE. 2014;9(4).
IEEE
[1]
F. Spitaels et al., “The microbial diversity of traditional spontaneously fermented lambic beer,” PLOS ONE, vol. 9, no. 4, 2014.
@article{4366375,
  abstract     = {Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and cultureindependent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.},
  articleno    = {e95384},
  author       = {Spitaels, Freek and Wieme, Anneleen and Janssens, Maarten and Aerts, Maarten and Daniel, Heide-Marie and Van Landschoot, Anita and De Vuyst, Luc and Vandamme, Peter},
  issn         = {1932-6203},
  journal      = {PLOS ONE},
  keywords     = {SEQUENCE-ANALYSIS,ACETIC-ACID BACTERIA,SP-NOV,MICROBIOLOGICAL ASPECTS,POLYPHASIC TAXONOMY,ASCOMYCETOUS YEASTS,HOUSEKEEPING GENES,HEAP FERMENTATION,ESCHERICHIA-COLI,AMPHOTERICIN-B},
  language     = {eng},
  number       = {4},
  pages        = {13},
  title        = {The microbial diversity of traditional spontaneously fermented lambic beer},
  url          = {http://dx.doi.org/10.1371/journal.pone.0095384},
  volume       = {9},
  year         = {2014},
}

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