Microbiology and Biochemistry: Difference between revisions

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==Pediococcus dominance==

After the changing environment of the wort ends the growth of the enteric bacteria around 30-60 days, bacteria of the pediococcus come to dominate the bacterial flora. Lactobacillus can also be found in the wort in large numbers at this time, and both genuses are responsible for most of the [[Lactic acid]] in Lambic. Collectively these bacteria are known as the lactic acid bacteria.

After the changing environment of the wort ends the growth of the enteric bacteria around 30-60 days, bacteria of the pediococcus come to dominate the bacterial flora. Lactobacillus can also be found in the wort in large numbers at this time, and both genuses are responsible for most of the [[Lactic acid|lactic acid]] in Lambic. Collectively these bacteria are known as the lactic acid bacteria.

The lactic acid bacteria increase in number until around month 7, achieving concentrations of 10^4 cells/mL wort, which is thought to coincide with the onset of summer and warmer temperatures.<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> With this in mind, it is thought that the increase in lactic acid bacteria be delayed or hastened by decreasing or increasing the storage temperatures, respectively.<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><ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref>

@@ Line 37: / Line 37: @@
 ==Pediococcus dominance==
-After the changing environment of the wort ends the growth of the enteric bacteria around 30-60 days, bacteria of the pediococcus come to dominate the bacterial flora. Lactobacillus can also be found in the wort in large numbers at this time, and both genuses are responsible for most of the [[Lactic acid]] in Lambic. Collectively these bacteria are known as the lactic acid bacteria.
+After the changing environment of the wort ends the growth of the enteric bacteria around 30-60 days, bacteria of the pediococcus come to dominate the bacterial flora. Lactobacillus can also be found in the wort in large numbers at this time, and both genuses are responsible for most of the [[Lactic acid|lactic acid]] in Lambic. Collectively these bacteria are known as the lactic acid bacteria.
 The lactic acid bacteria increase in number until around month 7, achieving concentrations of 10^4 cells/mL wort, which is thought to coincide with the onset of summer and warmer temperatures.<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> With this in mind, it is thought that the increase in lactic acid bacteria be delayed or hastened by decreasing or increasing the storage temperatures, respectively.<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><ref name=AWAs>Nicholas A. Bokulich, Charles W. Bamforth, David A. Mills. [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507|Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale], PLoS One, 7(4), 2012</ref>