Microbial Ecology of Mixed Fermentation in Craft Beer Production

精酿啤酒生产中混合发酵的微生物生态

• 批准号: 571061-2021
• 负责人: Strous, Marc
• 金额: $ 1.85万
• 依托单位: University of Calgary
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=729013
• 关键词: Microbial; Ecology; Mixed; Fermentation; Craft

Most beer on the market today is fermented with brewer's yeast, Saccharomyces cerevisiae. However, mixed fermentation beers, fermented with a variety of wild yeast and bacteria, include sought-after craft beer styles. A steady rise in popularity of these styles has led breweries worldwide to produce their own mixed fermentation beers. Some of these use a unique 'house culture' of wild yeasts and bacteria.The challenge with producing these styles is that they require fermentation and aging of up to three years. The fermentation process proceeds by a poorly understood succession of unknown wild yeasts and bacteria. Procedures have not been standardized and lack of reproducibility leads to production losses and inconsistent product quality. The goals of this partnership, between The Establishment Brewing Co. and the University of Calgary, are to elucidate the microbial ecology of the extended fermentation process, enabling standardization and improved and consistent product quality.In Alberta, the growth of small and independent breweries contributes to economic diversification, a key objective of the provincial government. This partnership will benefit Canada by enhancing professional standards and the international competitiveness of the Canadian brewery sector.

今天市场上的大多数啤酒都是用啤酒酵母（Saccharomyces cerevisiae）发酵的。然而，混合发酵啤酒，用各种野生酵母和细菌发酵，包括抢手的工艺啤酒风格。这些风格的受欢迎程度稳步上升，导致世界各地的啤酒厂生产自己的混合发酵啤酒。其中一些使用了野生酵母和细菌的独特“室内培养”。生产这些风格的挑战是它们需要发酵和长达三年的老化。发酵过程是由一系列未知的野生酵母和细菌进行的，人们对此知之甚少。程序没有标准化，缺乏可重复性导致生产损失和产品质量不一致。啤酒厂与卡尔加里大学合作的目的是阐明扩大发酵过程的微生物生态学，实现标准化，提高和稳定产品质量。在阿尔伯塔，小型独立啤酒厂的发展有助于经济多样化，这是省政府的一个重要目标。这一伙伴关系将通过提高加拿大啤酒行业的专业标准和国际竞争力而使加拿大受益。