The microbial diversity of traditional spontaneously fermented lambic beer.

Article English OPEN
Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter;
(2014)
  • Publisher: Public Library of Science (PLoS)
  • Journal: PLoS ONE,volume 9,issue 4 (issn: 1932-6203, eissn: 1932-6203)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC3991685, doi: 10.1371/journal.pone.0095384
  • Subject: Molecular Biology | MICROBIOLOGICAL ASPECTS | Biotechnology | Research Article | ESCHERICHIA-COLI | 3145 | Industrial Microbiology | Microbial Ecology | Ecology | Bacteriology | SEQUENCE-ANALYSIS | Molecular Biology Techniques | ASCOMYCETOUS YEASTS | SP-NOV | Sequence Analysis | Fungal Classification | HEAP FERMENTATION | QR | Sequencing Techniques | Biology and Life Sciences | Proteomics | Microbiology | ACETIC-ACID BACTERIA | Medicine | Yeast | Applied Microbiology | POLYPHASIC TAXONOMY | Q | R | Fungi | Bacterial Taxonomy | AMPHOTERICIN-B | Biochemistry | Science | Organisms | HOUSEKEEPING GENES | Mycology
    mesheuropmc: food and beverages

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most... View more