Microbiology and Biochemistry: Difference between revisions

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As in controlled fermentation, Saccharomyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and some maltotriose). By the end of the Saccharomyces phase around 8 months, the ethanol content of the beer stabilizes at 5-7% by volume and will remain around that value until the end of fermentation[5,7]. Attenuation after Saccharomyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers. Despite being responsible for most of the ethanol in Lambic, yeasts of the Saccharomyces genus are not responsible for most of the aroma and flavor compounds that give Lambic its distinct sensory characteristics.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref>
As in controlled fermentation, Saccharomyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and some maltotriose). By the end of the Saccharomyces phase around 8 months, the ethanol content of the beer stabilizes at 5-7% by volume and will remain around that value until the end of fermentation[5,7]. Attenuation after Saccharomyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers. Despite being responsible for most of the ethanol in Lambic, yeasts of the Saccharomyces genus are not responsible for most of the aroma and flavor compounds that give Lambic its distinct sensory characteristics.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref>


Other bacteria and yeasts also thrive during the Saccharomyces phase. [[Kloeckera]] and ____ both survive in considerable numbers alongside Saccharomyces. In the case of Kloeckera, the growth begins prior to Saccharomyces in the first days of fermentation, but are overgrown by Saccharomyces in the following weeks.
Other bacteria and yeasts also thrive during the Saccharomyces phase. [[Kloeckera]] and [[Debaryomyces]] both survive in considerable numbers alongside Saccharomyces.<ref name=Oevelen77 >D. Van Oevelen, M. Spaepen, P. Timmermans and H. Verachtert, [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract|MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE], 1977</ref>
<ref name=Spitaels > F. Spitaels, A. D. Wieme, M. Janssens, M. Aerts, H.-M. Daniel, A. Van Landschoot, L. De Vuyst, P. Vandamme [http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0095384 | The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer], 2000</ref> In the case of Kloeckera, the growth begins prior to Saccharomyces in the first days of fermentation, but are overgrown by Saccharomyces in the following weeks.


==Pediococcus dominance==
==Pediococcus dominance==