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The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer
Open accessAbstract
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 culture-independent 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.
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Role of Acetic Acid Bacteria in Food and Beverages
Yassunaka Hata, N. N., Surek, M., Sartori, D., Serrato, R. V., & Spinosa, W. A. (2023) · Food Technology and Biotechnology · doi:10.17113/ftb.61.01.23.7811 · Cited by 75
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Metadata
- Authors
- Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Daniel, H.-M., Van Landschoot, A., De Vuyst, L., & Vandamme, P.
- Venue
- PLoS ONE
- Publisher
- Public Library of Science (PLoS)
- Published
- 2014-04-18
- Volume
- 9
- Issue
- 4
- Pages
- e95384
- ISSN
- 1932-6203 (ISSN-L)
- OpenAlex
- W2161802079
- Cited by
- 265
- References
- 50
- FWCI
- 25.49
- Type
- journal article
- Language
- en
- Open access
- gold
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- Spitaels, F., Wieme, A. D., Janssens, M., Aerts, M., Daniel, H.-M., Van Landschoot, A., De Vuyst, L., & Vandamme, P. (2014). The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer. PLoS ONE. https://doi.org/10.1371/journal.pone.0095384
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