Microbiology and Biochemistry: Difference between revisions
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# The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort. | # The surfaces of the barrels, both interior and exterior, as contamination from the exterior may occur during transfer of the wort. | ||
Each reservoir potentially contributes different organisms to the Lambic. Samples taken from a Lambic brewery indicate that the air above the [[koelschip]] and in the cellar is the primary source of the bacteria in the Lambic, while the barrels host much of the yeast, though some yeasts are found in the air and bacteria | Each reservoir potentially contributes different organisms to the Lambic. Samples taken from a Lambic brewery indicate that the air above the [[koelschip]] and in the cellar is the primary source of the bacteria in the Lambic, while the barrels host much of the yeast, though some yeasts are found in the air and some bacteria come from the barrels as well. <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> | ||
==Geographical variation== | ==Geographical variation== | ||