Microbial Ecology of Mixed Fermentation in Craft Beer Production

今天市场上的大多数啤酒都是用酿酒酵母发酵的。然而，混合发酵啤酒，用各种野生酵母和细菌发酵，包括广受欢迎的精酿啤酒风格。这些风格的受欢迎程度稳步上升，导致世界各地的酿酒厂生产自己的混合发酵啤酒。其中一些使用独特的野生酵母和细菌的“室内培养”。酿造这些葡萄酒的挑战在于，它们需要发酵和陈酿长达三年。发酵过程是由一系列未知的野生酵母和细菌进行的。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。建立酿造公司和卡尔加里大学之间的合作伙伴关系的目标是阐明延长发酵过程的微生物生态，实现标准化，改善和一致的产品质量。在艾伯塔省，小型和独立啤酒厂的增长有助于经济多样化，这是省政府的一个关键目标。这种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使加拿大受益。

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.