Microbiology and Biochemistry: Difference between revisions

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The enteric stage

Lambic wort arrives in the coolship at approximately yy% sugar per weight of water, along with an assortment of proteins and fatty acids and other compounds[ref]. Negligible ethanol is present prior to fermentation, nor is there much of the organic acids that will give lambic its characteristic tartness; the wort has a pH around 4.8, which is similar to the wort of other beers. Enteric bacteria, including ~~______~~, ~~_______~~, and ~~_______~~ are the first to gain a foothold in this environment, with significant numbers found after three to four days. The enteric bacteria primarily consume glucose, which reduces the gravity of the wort from ___ to ___ after the first three weeks.

Lambic wort arrives in the coolship at approximately yy% sugar per weight of water, along with an assortment of proteins and fatty acids and other compounds[ref]. Negligible ethanol is present prior to fermentation, nor is there much of the organic acids that will give lambic its characteristic tartness; the wort has a pH around 4.8, which is similar to the wort of other beers. Enteric bacteria, including Enterobacter hormaechei, E. kobei, Klebsiella pneumoniae, and Escherichia coli, are the first to gain a foothold in this environment, with significant numbers found after three to four days. The enteric bacteria primarily consume glucose, which reduces the gravity of the wort from ___ to ___ after the first three weeks.

Enteric bacteria are responsible for the production of acetic acid, and the pH of the wort falls from around 5 to 4.5 in the first week of fermentation. The 40 to 120 mg/L acetic acid found in the wort after the first week is very close to the amount found in the final product[5,8]. Significant changes to the concentration of acetic acid should not occur until the ethanol has a chance to oxidize in aging in the bottle over many years or even decades [6]. The pellicle that forms on the top of the wort forms around ___ days, and is likely the product of acetobacteria during the enteric phase [9].

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 The enteric stage
-Lambic wort arrives in the coolship at approximately yy% sugar per weight of water, along with an assortment of proteins and fatty acids and other compounds[ref]. Negligible ethanol is present prior to fermentation, nor is there much of the organic acids that will give lambic its characteristic tartness; the wort has a pH around 4.8, which is similar to the wort of other beers. Enteric bacteria, including ______, _______, and _______ are the first to gain a foothold in this environment, with significant numbers found after three to four days. The enteric bacteria primarily consume glucose, which reduces the gravity of the wort from ___ to ___ after the first three weeks.
+Lambic wort arrives in the coolship at approximately yy% sugar per weight of water, along with an assortment of proteins and fatty acids and other compounds[ref]. Negligible ethanol is present prior to fermentation, nor is there much of the organic acids that will give lambic its characteristic tartness; the wort has a pH around 4.8, which is similar to the wort of other beers. Enteric bacteria, including Enterobacter hormaechei, E. kobei, Klebsiella pneumoniae, and Escherichia coli, are the first to gain a foothold in this environment, with significant numbers found after three to four days. The enteric bacteria primarily consume glucose, which reduces the gravity of the wort from ___ to ___ after the first three weeks.
 Enteric bacteria are responsible for the production of acetic acid, and the pH of the wort falls from around 5 to 4.5 in the first week of fermentation. The 40 to 120 mg/L acetic acid found in the wort after the first week is very close to the amount found in the final product[5,8]. Significant changes to the concentration of acetic acid should not occur until the ethanol has a chance to oxidize in aging in the bottle over many years or even decades [6]. The pellicle that forms on the top of the wort forms around ___ days, and is likely the product of acetobacteria during the enteric phase [9].