Microbiology and Biochemistry: Difference between revisions
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MNova Users Meeting, SMASH – Atlanta, GA, September 7, 2014</ref> [2,3,8]. | MNova Users Meeting, SMASH – Atlanta, GA, September 7, 2014</ref> [2,3,8]. | ||
Other spontaneous fermentations | Other spontaneous fermentations exist as well, such as Chicha, a corn-based lightly alcoholic drink indigenous to the Andes. Much like the spontaneous fermentation of Lambic, Chicha posesses its own set of yeasts, dominated by strains of Saccromyces responsible for its unique characteristics <ref name=Vallejoa >J. A. Vallejoa, P. Mirandaa, J. D. Flores-Félixb, F. Sánchez-Juanesc, J. M. Ageitosa, J. M. González-Buitragoc, E. Velázquezb, T. G. Villaa, [http://www.sciencedirect.com/science/article/pii/S0723202013001513|Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru], 2013</ref>. | ||
Brettanomyces and other wild organisms, despite often being spoilage organisms in wine, are responsible for some major sensory characteristics of some wine styles. | |||
[2] The spont. ferment. of Lambic Beer | [2] The spont. ferment. of Lambic Beer | ||