Identifying Key Microorganisms and Factors to Develop Improved Spontaneous and Mixed Fermentation Beer

虽然自发发酵的酸啤酒已经生产了几个世纪，但人们对复杂的微生物群落如何相互作用以生产最终产品知之甚少。 由于自发发酵啤酒只能在一年中的特定时间生产，因此使用接种培养物发酵的方法重新生产自发啤酒的尝试是常见的。 然而，由于缺乏关于发酵过程中微生物演替和相互作用的知识，这些啤酒显然不那么复杂。 我们假设，通过确定参与自发发酵啤酒风味发展的关键细菌和酵母，我们可以开发新的方法来生产自发和混合发酵啤酒，从而提高质量和一致性。Blind Enthusiasm酿酒公司拥有北美唯一一家专门用于生产自发啤酒的工厂，并在传统和混合文化方式生产该产品方面拥有丰富的经验。 为了开发更好的啤酒生产方法，我们需要更好地了解自发发酵啤酒在整个2年发酵过程中的发酵过程。盲目的热情，沿着与Willing，Gaenzle和Harynuk实验室，将研究发酵中微生物的组成和行为如何随着时间的推移而变化，并将其与啤酒中风味化合物的变化联系起来，以确定负责风味发展的关键微生物。我们还将从自发啤酒中分离微生物，并利用获得的关于自发发酵的知识来设计用于混合发酵啤酒的新的微生物混合物。最后，我们将开发一种发酵方法，利用有目的地引入少量氧气到金属发酵容器中，以更好地重现木桶中的环境;从而提高Blind Enthusiasm混合发酵啤酒的一致性和产量。

While spontaneously fermented sour beer has been produced for centuries, little is known about how the complex communities of microorganisms interact in order to produce the final product. Due to the fact that spontaneously fermented beer can only be produced during certain times of the year, attempts at recreating spontaneous beer using a method of pitched culture fermentation are common. However, due to the lack of knowledge surrounding microbial succession and interactions during the fermentation, these beers are distinctly less complex. We hypothesize that by identifying the key bacteria and yeast involved in flavour development of spontaneous fermentation beer, we can develop new methods for producing both spontaneous and mixed fermentation beer leading to higher levels of both quality and consistency. Blind Enthusiasm brewing company has the only purpose built facility for manufacturing spontaneous beer in North America and has a significant amount of experience with the manufacturing of this product in both a traditional and mixed culture manner. In order to develop better methods for the production of their beer, we need to better understand how fermentation progresses in spontaneously fermented beer over the full 2 year fermentation process. Blind Enthusiasm, along with the Willing, Gaenzle, and Harynuk labs, will study how both the composition and behaviour of microbes in fermentation change over time and relate that to changes in flavour compounds in the beer in order to identify the key microbes responsible for flavour development. We will also isolate microbes from spontaneous beer and utilize the knowledge gained regarding spontaneous fermentation to design new mixtures of microbes for use in mixed fermentation beers. Finally, we will develop a method of fermentation utilizing purposeful introductions of small amounts of oxygen in to metal fermentation vessels in order to better recreate the environment present in wooden barrels; resulting in increased consistency and production volume of mixed fermentation beers for Blind Enthusiasm.