Microbiology and Biochemistry: Difference between revisions

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Saccromyces dominance

After the pH falls below ~4.5 and the alcohol content rises over ~2%, Saccromyces species take over as the dominant organisms in the wort, though Saccromyces is present in large numbers well prior to the dissapearance of the enterobacteria. Saccromyces will remain dominant until at least ~~___~~, and usually maintain a considerable presence until ____, when Brettanomyces becomes dominant. Despite Saccromyces' importance to the fermentation, its concentrations remain below 10^7 cells per mL of wort, which is considerably lower than the 10^8 cells/mL found in commercial beers [6].

After the pH falls below ~4.5 and the alcohol content rises over ~2%, Saccromyces species take over as the dominant organisms in the wort, though Saccromyces is present in large numbers well prior to the dissapearance of the enterobacteria. Saccromyces will remain dominant until at least 8 months into fermentation, and usually maintain a considerable presence until ____, when Brettanomyces becomes dominant. Despite Saccromyces' importance to the fermentation, its concentrations remain below 10^7 cells per mL of wort, which is considerably lower than the 10^8 cells/mL found in commercial beers [6].

As in controlled fermentation, Saccromyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and even maltotriose). By the end of the Saccromyces 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 Saccromyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers.

As in controlled fermentation, Saccromyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and even maltotriose). By the end of the Saccromyces 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 Saccromyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers.

Other bacteria and yeasts also thrive during the Saccromyces phase. Kloeckera and ____ both survive in considerable numbers alongside Saccromyces. In the case of Kloeckera, the growth begins prior to Saccromyces in the first days of fermentation, but are overgrown by Saccromyces in the following weeks.

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 Saccromyces dominance
-After the pH falls below ~4.5 and the alcohol content rises over ~2%, Saccromyces species take over as the dominant organisms in the wort, though Saccromyces is present in large numbers well prior to the dissapearance of the enterobacteria. Saccromyces will remain dominant until at least ___, and usually maintain a considerable presence until ____, when Brettanomyces becomes dominant. Despite Saccromyces' importance to the fermentation, its concentrations remain below 10^7 cells per mL of wort, which is considerably lower than the 10^8 cells/mL found in commercial beers [6].
+After the pH falls below ~4.5 and the alcohol content rises over ~2%, Saccromyces species take over as the dominant organisms in the wort, though Saccromyces is present in large numbers well prior to the dissapearance of the enterobacteria. Saccromyces will remain dominant until at least 8 months into fermentation, and usually maintain a considerable presence until ____, when Brettanomyces becomes dominant. Despite Saccromyces' importance to the fermentation, its concentrations remain below 10^7 cells per mL of wort, which is considerably lower than the 10^8 cells/mL found in commercial beers [6].
-As in controlled fermentation, Saccromyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and even maltotriose). By the end of the Saccromyces 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 Saccromyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers.
+As in controlled fermentation, Saccromyces is responsible for most ethanol production and attenuation in lambic. The yeasts consume all the major sugars found in lambic wort (glucose, maltose, and even maltotriose). By the end of the Saccromyces 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 Saccromyces fermentation reaches 60-65%, which is known as the "attenuation limit" for conventional beers.
 Other bacteria and yeasts also thrive during the Saccromyces phase. Kloeckera and ____ both survive in considerable numbers alongside Saccromyces. In the case of Kloeckera, the growth begins prior to Saccromyces in the first days of fermentation, but are overgrown by Saccromyces in the following weeks.