Microbiology and Biochemistry: Difference between revisions
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# [[Saccharomyces]] dominance, lasting from 3 to about 30 weeks, in which Saccharomyces cerveciae and other Saccharomyces species dominate the beer's yeast flora. | # [[Saccharomyces]] dominance, lasting from 3 to about 30 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 | # [[Brettanomyces]] dominance, lasting from 4 to 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.<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> | 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.<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> | ||