Microbiology and Biochemistry: Difference between revisions

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The spontaneous fermentation of lambic is a complex process involving a succession of bacteria and yeasts that progresses along with the chemical changes that occur during fermentation [1]. The spontaneous fermentation process has shown considerable variability even among different barrels of beer from the same brewery [2], though all spontaneiously fermented beers appear to follow a general sequence of microbes, which can be broken into four distinct stages [1-3]:

1. An enteric stage, starting around three days after the boil and ending around XX-YY days, in which enteric bacteria dominate.

# An enteric stage, starting around three days after the boil and ending around XX-YY days, in which enteric bacteria dominate.

2. Saccromyces dominance, lasting from three weeks to __, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.

# Saccromyces dominance, lasting from three weeks to __, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.

3. Pediococcus dominance, lasting from __ to __, in which Pediococcus and other lactic acid bacteria dominate the bacterial flora.

# Pediococcus dominance, lasting from __ to __, in which Pediococcus and other lactic acid bacteria dominate the bacterial flora.

4. Brettanomyces dominance, lasting from ~ZZ months onward.

# Brettanomyces dominance, lasting from ~ZZ months onward.

A fifth stage of fermentation in the bottle after most brettanomyces fermentation is complete may exist, however research towards the long-term aging of lambic is scant. The various stages of fermentation have a significant degree of overlap with one another as the yeast and bacterial populations live alongside one another, and the times at which they begin and end can vary by up to several months [2].

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While there are many potential places that the wort can aquire its characteristic flora from, some primary reservoirs to consider are:

1. The air over the wort

# The air over the wort

# The ceiling and walls of the facility, from which microorganisms attached to dust or condensation from the hot wort may find their way into the beer

2. The ceiling and walls of the facility, from which microorganisms attached to dust or condensation from the hot wort may find their way into the beer

# The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort.

3. The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort.

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 The spontaneous fermentation of lambic is a complex process involving a succession of bacteria and yeasts that progresses along with the chemical changes that occur during fermentation [1]. The spontaneous fermentation process has shown considerable variability even among different barrels of beer from the same brewery [2], though all spontaneiously fermented beers appear to follow a general sequence of microbes, which can be broken into four distinct stages [1-3]:
-. An enteric stage, starting around three days after the boil and ending around XX-YY days, in which enteric bacteria dominate.
+# An enteric stage, starting around three days after the boil and ending around XX-YY days, in which enteric bacteria dominate.
-. Saccromyces dominance, lasting from three weeks to __, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.
+# Saccromyces dominance, lasting from three weeks to __, in which Saccromyces cerveciae and other Saccromyces species dominate the beer's yeast flora.
-. Pediococcus dominance, lasting from __ to __, in which Pediococcus and other lactic acid bacteria dominate the bacterial flora.
+# Pediococcus dominance, lasting from __ to __, in which Pediococcus and other lactic acid bacteria dominate the bacterial flora.
-. Brettanomyces dominance, lasting from ~ZZ months onward.
+# Brettanomyces dominance, lasting from ~ZZ months onward.
 A fifth stage of fermentation in the bottle after most brettanomyces fermentation is complete may exist, however research towards the long-term aging of lambic is scant. The various stages of fermentation have a significant degree of overlap with one another as the yeast and bacterial populations live alongside one another, and the times at which they begin and end can vary by up to several months [2].
@@ Line 65: / Line 65: @@
 While there are many potential places that the wort can aquire its characteristic flora from, some primary reservoirs to consider are:
-. The air over the wort
+# The air over the wort
+# The ceiling and walls of the facility, from which microorganisms attached to dust or condensation from the hot wort may find their way into the beer
-. The ceiling and walls of the facility, from which microorganisms attached to dust or condensation from the hot wort may find their way into the beer
+# The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort.
-. The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort.