NICHOLAS A. BOKULICH (1), Charles W. Bamforth (2)
(1) Department of Viticulture and Enology, University of California,
Davis, CA; (2) Department of Food Science and Technology, University of
California, Davis, CA
This work followed the microbial succession of yeast and bacteria in
Belgian and American lambic-style, spontaneously fermented beers using
terminal restriction fragment length polymorphism (TRFLP) as a tool for
high-throughput community profiling, accompanied by culture-dependent
tests. It was found that, generally, both American and Belgian beers
followed the same progression, dominated by enterobacteriaceae and a
range of oxidative yeasts in the first month of fermentation; these
fermentations then ceded to Saccharomyces spp. and Lactobacillus spp. for the following year. After one year of fermentation, Brettanomyces bruxellensis was most often identified as the dominant population of yeast (occasionally accompanied by minor populations of Candida spp., Pichia
spp., and other yeasts) and lactic acid bacteria (LAB) remained
dominant, though various aerobic bacteria became more prevalent. This
work demonstrates the utility of TRFLP as a technique for community
analysis in beer and other fermented beverages.
Nicholas Bokulich is a candidate for an M.S. degree in the Department
of Viticulture and Enology at the University of California, Davis. He
received his B.A. degree in microbiology and zymurgy at Hampshire
College in 2008 before going to work for Anderson Valley Brewing Company
in Boonville, CA.
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