Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale.
Brewhouse-resident microbiota are responsible for multi-stage fermentation of American coolship ale.
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DOI：
10.1371/journal.pone.0035507
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发表时间：
2012
期刊：
影响因子：
3.7
通讯作者：
Mills DA
中科院分区：
文献类型：
--
作者：
Bokulich NA;Bamforth CW;Mills DA
美国冷船艾尔（ACA）是一种自然发酵啤酒，其生产方法类似于传统的比利时兰比克啤酒。尽管 ACA 在美国精酿啤酒行业越来越受欢迎，但 ACA 的发酵微生物学此前从未被描述过，因此生产方法与微生物群落结构之间的界面尚未被探索。使用末端限制性片段长度多态性 (TRFLP)、条形码扩增子测序 (BAS)、定量 PCR (qPCR) 和培养依赖性分析，ACA 发酵显示出遵循一致的发酵进程，最初在第一个月由肠杆菌科和一系列氧化酵母占主导地位，然后让位于酵母菌属。和次年的乳酸菌。经过一年的发酵，布鲁塞尔酒香酵母 (Brettanomyces bruxellensis) 成为主要酵母菌群（偶尔还伴有少数念珠菌属、毕赤酵母属和其他酵母菌群），而乳杆菌目仍然占主导地位，但各种需氧细菌变得更加普遍。这项工作表明，ACA 在没有接种的情况下表现出保守的核心微生物系列，支持啤酒厂常驻微生物群的作用。这些发现确立了啤酒自发发酵的核心微生物特征，作为这些啤酒的生产控制点和质量标准的目标。
American coolship ale (ACA) is a type of spontaneously fermented beer that employs production methods similar to traditional Belgian lambic. In spite of its growing popularity in the American craft-brewing sector, the fermentation microbiology of ACA has not been previously described, and thus the interface between production methodology and microbial community structure is unexplored. Using terminal restriction fragment length polymorphism (TRFLP), barcoded amplicon sequencing (BAS), quantitative PCR (qPCR) and culture-dependent analysis, ACA fermentations were shown to follow a consistent fermentation progression, initially dominated by Enterobacteriaceae and a range of oxidative yeasts in the first month, then ceding to Saccharomyces spp. and Lactobacillales for the following year. After one year of fermentation, Brettanomyces bruxellensis was the dominant yeast population (occasionally accompanied by minor populations of Candida spp., Pichia spp., and other yeasts) and Lactobacillales remained dominant, though various aerobic bacteria became more prevalent. This work demonstrates that ACA exhibits a conserved core microbial succession in absence of inoculation, supporting the role of a resident brewhouse microbiota. These findings establish this core microbial profile of spontaneous beer fermentations as a target for production control points and quality standards for these beers.
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影响因子：
3.3
作者：
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通讯作者：
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影响因子：
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DOI：
10.1073/pnas.1000080107
发表时间：
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影响因子：
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通讯作者：
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DOI：
10.1023/b:anto.0000020284.05802.d7
发表时间：
2004-02-01
影响因子：
2.6
作者：
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通讯作者：
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影响因子：
5.1
作者：
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