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De Roos J, Vandamme P, De Vuyst L. Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species. Front Microbiol. 2018;9:2763doi: 10.3389/fmicb.2018.02763.
De Roos, J., Vandamme, P., & De Vuyst, L. (2018). Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species. Frontiers in microbiology, 92763. https://doi.org/10.3389/fmicb.2018.02763
De Roos, Jonas, et al. "Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species." Frontiers in microbiology vol. 9 (2018): 2763. doi: https://doi.org/10.3389/fmicb.2018.02763
De Roos J, Vandamme P, De Vuyst L. Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species. Front Microbiol. 2018 Nov 19;9:2763. doi: 10.3389/fmicb.2018.02763. eCollection 2018. PMID: 30510547; PMCID: PMC6252343.
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Front Microbiol. 2018 Nov 19;9:2763. doi: 10.3389/fmicb.2018.02763. eCollection 2018.

Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species.

Frontiers in microbiology

Jonas De Roos, Peter Vandamme, Luc De Vuyst

Affiliations

  1. Research Group of Industrial Microbiology and Food Biotechnology, Bioengineering Sciences Department, Vrije Universiteit Brussel, Brussels, Belgium.
  2. Laboratory for Microbiology, Department of Biochemistry and Microbiology, Ghent University, Ghent, Belgium.

PMID: 30510547 PMCID: PMC6252343 DOI: 10.3389/fmicb.2018.02763

Abstract

The present study combined high-throughput culture-dependent plating and culture-independent amplicon sequencing with a metabolite target analysis to systematically dissect the identity, evolution, and role of the microorganisms, substrates, and metabolites during the four-phase fermentation and maturation process of lambic beer production. This led to the following new insights. The changing physicochemical parameters and substrate and metabolite compositions of the fermenting wort and maturing lambic beer provoked several transitions between microbial species and explained the four-step production process. Manual wort acidification with lactic acid shortened the enterobacterial phase and thus kept biogenic amine formation by enterobacteria present during the early stages of fermentation at a minimum. Growth advantages during the alcoholic fermentation phase caused a transition from the prevalence by

Keywords: Dekkera; MALDI-TOF MS; amplicon sequencing; lambic beer; malolactic fermentation

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