Microbiology and Biochemistry: Difference between revisions

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# An enteric stage, starting around three days after the boil and ending around 30-90 days, in which enteric bacteria dominate.

# [[Saccharomyces]] dominance, lasting from three to about thirty weeks, in which Saccharomyces cerveciae and other Saccharomyces species dominate the beer's yeast flora.

# Pediococcus dominance, lasting from 2 months onward, in which Pediococcus and other [[lactic acid]] bacteria dominate the bacterial flora.

# [[Pediococcus]] dominance, lasting from 2 months onward, in which Pediococcus and other [[lactic acid]] bacteria dominate the bacterial flora.

# Brettanomyces dominance, lasting from 4-8 months onward.

# [[Brettanomyces]] dominance, lasting from 4-8 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].

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].

The microbes present in lambic may come from a variety of sources in the brewhouse and the surrounding environment, including the surrounding air, the walls and ceilings of the brewhouse, and the wooden barrels the beer is kept in [2]. The organisms in lambic are present in different parts of the environment and it is likely that the organisms responsible for lambic come from a number of different places.

@@ Line 6: / Line 6: @@
 # An enteric stage, starting around three days after the boil and ending around 30-90 days, in which enteric bacteria dominate.
 # [[Saccharomyces]] dominance, lasting from three to about thirty weeks, in which Saccharomyces cerveciae and other Saccharomyces species dominate the beer's yeast flora.
-# Pediococcus dominance, lasting from 2 months onward, in which Pediococcus and other [[lactic acid]] bacteria dominate the bacterial flora.
+# [[Pediococcus]] dominance, lasting from 2 months onward, in which Pediococcus and other [[lactic acid]] bacteria dominate the bacterial flora.
-# Brettanomyces dominance, lasting from 4-8 months onward.
+# [[Brettanomyces]] dominance, lasting from 4-8 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].
+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].
 The microbes present in lambic may come from a variety of sources in the brewhouse and the surrounding environment, including the surrounding air, the walls and ceilings of the brewhouse, and the wooden barrels the beer is kept in [2]. The organisms in lambic are present in different parts of the environment and it is likely that the organisms responsible for lambic come from a number of different places.