Journal
FOOD MICROBIOLOGY
Volume 49, Issue -, Pages 23-32Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2015.01.008
Keywords
Lambic beer; AAB; LAB; Yeasts; Spontaneous fermentation; MALDI-TOF MS
Funding
- Agency for Innovation by Science and Technology (IWT)
- Research Foundation Flanders (FWO-Vlaanderen)
- University College Ghent
- Vrije Universiteit Brussel (HOA project)
- Vrije Universiteit Brussel (SRP project)
- Vrije Universiteit Brussel (IRP project)
- Vrije Universiteit Brussel (IOF project)
- Hercules Foundation
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The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCRamplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations. (C) 2015 Elsevier Ltd. All rights reserved.
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