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Peter Vandamme - One of the best experts on this subject based on the ideXlab platform.
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wort substrate consumption and metabolite production during lambic beer fermentation and maturation explain the successive growth of specific bacterial and yeast species
Frontiers in Microbiology, 2018Co-Authors: Jonas De Roos, Peter Vandamme, Luc De VuystAbstract:The present study combined high-throughput culture-dependent plating and culture-independent amplicon sequencing with a metabolite target analysis to systematically dissect the identity, evolution, and role of the microorganisms, substrates, and metabolites during the four-phase fermentation and maturation process of lambic beer production. This led to the following new insights. The changing physicochemical parameters and substrate and metabolite compositions of the fermenting wort and maturing lambic beer provoked several transitions between microbial species and explained the four-step production process. Manual wort acidification with lactic acid shortened the enterobacterial phase and thus kept biogenic amine formation by enterobacteria present during the early stages of fermentation at a minimum. Growth advantages during the alcoholic fermentation phase caused a transition from the prevalence by Hanseniaspora uvarum and Kazachstania species to that by Saccharomyces cerevisiae and later on Saccharomyces kudriavzevii, due to changing environmental parameters. During the acidification phase, Pediococcus damnosus was prevalent and performed a malolactic fermentation. Acetobacter pasteurianus produced acetic acid and acetoin. Upon maturation, Dekkera species appeared, together with P. damnosus and Pichia membranifaciens, thereby contributing to acetic acid production, depending on the oxygen availability. Moreover, the Dekkera species consumed the acetoin produced by the acetic acid bacteria for redox balancing. The breakdown of maltooligosaccharides seemed to be independent of the occurrence of Dekkera species and started already early in the fermentation process.
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Microbial diversity and metabolite composition of Belgian red-brown acidic ales
International journal of food microbiology, 2016Co-Authors: Isabel Snauwaert, Luc De Vuyst, Anita Van Landschoot, Sanne Roels, Filip Van Nieuwerburgh, Peter VandammeAbstract:Belgian red-brown acidic ales are sour and alcoholic fermented beers, which are produced by mixed-culture fermentation and blending. The brews are aged in oak barrels for about two years, after which mature beer is blended with young, non-aged beer to obtain the end-products. The present study evaluated the microbial community diversity of Belgian red-brown acidic ales at the end of the maturation phase of three subsequent brews of three different breweries. The microbial diversity was compared with the metabolite composition of the brews at the end of the maturation phase. Therefore, mature brew samples were subjected to 454 pyrosequencing of the 16S rRNA gene (bacteria) and the internal transcribed spacer region (yeasts) and a broad range of metabolites was quantified. The most important microbial species present in the Belgian red-brown acidic ales investigated were Pediococcus damnosus, Dekkera bruxellensis, and Acetobacter pasteurianus. In addition, this culture-independent analysis revealed operational taxonomic units that were assigned to an unclassified fungal community member, Candida, and Lactobacillus. The main metabolites present in the brew samples were L-lactic acid, D-lactic acid, and ethanol, whereas acetic acid was produced in lower quantities. The most prevailing aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate, which might be of impact on the aroma of the end-products.
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Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment
BMC Genomics, 2015Co-Authors: Isabel Snauwaert, Pieter Stragier, Luc De Vuyst, Peter VandammeAbstract:Background Pediococcus damnosus LMG 28219 is a lactic acid bacterium dominating the maturation phase of Flemish acid beer productions. It proved to be capable of growing in beer, thereby resisting this environment, which is unfavorable for microbial growth. The molecular mechanisms underlying its metabolic capabilities and niche adaptations were unknown up to now. In the present study, whole-genome sequencing and comparative genome analysis were used to investigate this strain’s mechanisms to reside in the beer niche, with special focus on not only stress and hop resistances but also folate biosynthesis and exopolysaccharide (EPS) production. Results The draft genome sequence of P. damnosus LMG 28219 harbored 183 contigs, including an intact prophage region and several coding sequences involved in plasmid replication. The annotation of 2178 coding sequences revealed the presence of many transporters and transcriptional regulators and several genes involved in oxidative stress response, hop resistance, de novo folate biosynthesis, and EPS production. Comparative genome analysis of P. damnosus LMG 28219 with Pediococcus claussenii ATCC BAA-344^T (beer origin) and Pediococcus pentosaceus ATCC 25745 (plant origin) revealed that various hop resistance genes and genes involved in de novo folate biosynthesis were unique to the strains isolated from beer. This contrasted with the genes related to osmotic stress responses, which were shared between the strains compared. Furthermore, transcriptional regulators were enriched in the genomes of bacteria capable of growth in beer, suggesting that those cause rapid up- or down-regulation of gene expression. Conclusions Genome sequence analysis of P. damnosus LMG 28219 provided insights into the underlying mechanisms of its adaptation to the beer niche. The results presented will enable analysis of the transcriptome and proteome of P. damnosus LMG 28219, which will result in additional knowledge on its metabolic activities.
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Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment
BMC genomics, 2015Co-Authors: Isabel Snauwaert, Pieter Stragier, Luc De Vuyst, Peter VandammeAbstract:Pediococcus damnosus LMG 28219 is a lactic acid bacterium dominating the maturation phase of Flemish acid beer productions. It proved to be capable of growing in beer, thereby resisting this environment, which is unfavorable for microbial growth. The molecular mechanisms underlying its metabolic capabilities and niche adaptations were unknown up to now. In the present study, whole-genome sequencing and comparative genome analysis were used to investigate this strain’s mechanisms to reside in the beer niche, with special focus on not only stress and hop resistances but also folate biosynthesis and exopolysaccharide (EPS) production. The draft genome sequence of P. damnosus LMG 28219 harbored 183 contigs, including an intact prophage region and several coding sequences involved in plasmid replication. The annotation of 2178 coding sequences revealed the presence of many transporters and transcriptional regulators and several genes involved in oxidative stress response, hop resistance, de novo folate biosynthesis, and EPS production. Comparative genome analysis of P. damnosus LMG 28219 with Pediococcus claussenii ATCC BAA-344T (beer origin) and Pediococcus pentosaceus ATCC 25745 (plant origin) revealed that various hop resistance genes and genes involved in de novo folate biosynthesis were unique to the strains isolated from beer. This contrasted with the genes related to osmotic stress responses, which were shared between the strains compared. Furthermore, transcriptional regulators were enriched in the genomes of bacteria capable of growth in beer, suggesting that those cause rapid up- or down-regulation of gene expression. Genome sequence analysis of P. damnosus LMG 28219 provided insights into the underlying mechanisms of its adaptation to the beer niche. The results presented will enable analysis of the transcriptome and proteome of P. damnosus LMG 28219, which will result in additional knowledge on its metabolic activities.
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The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
Food microbiology, 2015Co-Authors: Freek Spitaels, Luc De Vuyst, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Anita Van Landschoot, Peter VandammeAbstract:The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations.
Luc De Vuyst - One of the best experts on this subject based on the ideXlab platform.
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wort substrate consumption and metabolite production during lambic beer fermentation and maturation explain the successive growth of specific bacterial and yeast species
Frontiers in Microbiology, 2018Co-Authors: Jonas De Roos, Peter Vandamme, Luc De VuystAbstract:The present study combined high-throughput culture-dependent plating and culture-independent amplicon sequencing with a metabolite target analysis to systematically dissect the identity, evolution, and role of the microorganisms, substrates, and metabolites during the four-phase fermentation and maturation process of lambic beer production. This led to the following new insights. The changing physicochemical parameters and substrate and metabolite compositions of the fermenting wort and maturing lambic beer provoked several transitions between microbial species and explained the four-step production process. Manual wort acidification with lactic acid shortened the enterobacterial phase and thus kept biogenic amine formation by enterobacteria present during the early stages of fermentation at a minimum. Growth advantages during the alcoholic fermentation phase caused a transition from the prevalence by Hanseniaspora uvarum and Kazachstania species to that by Saccharomyces cerevisiae and later on Saccharomyces kudriavzevii, due to changing environmental parameters. During the acidification phase, Pediococcus damnosus was prevalent and performed a malolactic fermentation. Acetobacter pasteurianus produced acetic acid and acetoin. Upon maturation, Dekkera species appeared, together with P. damnosus and Pichia membranifaciens, thereby contributing to acetic acid production, depending on the oxygen availability. Moreover, the Dekkera species consumed the acetoin produced by the acetic acid bacteria for redox balancing. The breakdown of maltooligosaccharides seemed to be independent of the occurrence of Dekkera species and started already early in the fermentation process.
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Microbial diversity and metabolite composition of Belgian red-brown acidic ales
International journal of food microbiology, 2016Co-Authors: Isabel Snauwaert, Luc De Vuyst, Anita Van Landschoot, Sanne Roels, Filip Van Nieuwerburgh, Peter VandammeAbstract:Belgian red-brown acidic ales are sour and alcoholic fermented beers, which are produced by mixed-culture fermentation and blending. The brews are aged in oak barrels for about two years, after which mature beer is blended with young, non-aged beer to obtain the end-products. The present study evaluated the microbial community diversity of Belgian red-brown acidic ales at the end of the maturation phase of three subsequent brews of three different breweries. The microbial diversity was compared with the metabolite composition of the brews at the end of the maturation phase. Therefore, mature brew samples were subjected to 454 pyrosequencing of the 16S rRNA gene (bacteria) and the internal transcribed spacer region (yeasts) and a broad range of metabolites was quantified. The most important microbial species present in the Belgian red-brown acidic ales investigated were Pediococcus damnosus, Dekkera bruxellensis, and Acetobacter pasteurianus. In addition, this culture-independent analysis revealed operational taxonomic units that were assigned to an unclassified fungal community member, Candida, and Lactobacillus. The main metabolites present in the brew samples were L-lactic acid, D-lactic acid, and ethanol, whereas acetic acid was produced in lower quantities. The most prevailing aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate, which might be of impact on the aroma of the end-products.
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Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment
BMC Genomics, 2015Co-Authors: Isabel Snauwaert, Pieter Stragier, Luc De Vuyst, Peter VandammeAbstract:Background Pediococcus damnosus LMG 28219 is a lactic acid bacterium dominating the maturation phase of Flemish acid beer productions. It proved to be capable of growing in beer, thereby resisting this environment, which is unfavorable for microbial growth. The molecular mechanisms underlying its metabolic capabilities and niche adaptations were unknown up to now. In the present study, whole-genome sequencing and comparative genome analysis were used to investigate this strain’s mechanisms to reside in the beer niche, with special focus on not only stress and hop resistances but also folate biosynthesis and exopolysaccharide (EPS) production. Results The draft genome sequence of P. damnosus LMG 28219 harbored 183 contigs, including an intact prophage region and several coding sequences involved in plasmid replication. The annotation of 2178 coding sequences revealed the presence of many transporters and transcriptional regulators and several genes involved in oxidative stress response, hop resistance, de novo folate biosynthesis, and EPS production. Comparative genome analysis of P. damnosus LMG 28219 with Pediococcus claussenii ATCC BAA-344^T (beer origin) and Pediococcus pentosaceus ATCC 25745 (plant origin) revealed that various hop resistance genes and genes involved in de novo folate biosynthesis were unique to the strains isolated from beer. This contrasted with the genes related to osmotic stress responses, which were shared between the strains compared. Furthermore, transcriptional regulators were enriched in the genomes of bacteria capable of growth in beer, suggesting that those cause rapid up- or down-regulation of gene expression. Conclusions Genome sequence analysis of P. damnosus LMG 28219 provided insights into the underlying mechanisms of its adaptation to the beer niche. The results presented will enable analysis of the transcriptome and proteome of P. damnosus LMG 28219, which will result in additional knowledge on its metabolic activities.
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Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment
BMC genomics, 2015Co-Authors: Isabel Snauwaert, Pieter Stragier, Luc De Vuyst, Peter VandammeAbstract:Pediococcus damnosus LMG 28219 is a lactic acid bacterium dominating the maturation phase of Flemish acid beer productions. It proved to be capable of growing in beer, thereby resisting this environment, which is unfavorable for microbial growth. The molecular mechanisms underlying its metabolic capabilities and niche adaptations were unknown up to now. In the present study, whole-genome sequencing and comparative genome analysis were used to investigate this strain’s mechanisms to reside in the beer niche, with special focus on not only stress and hop resistances but also folate biosynthesis and exopolysaccharide (EPS) production. The draft genome sequence of P. damnosus LMG 28219 harbored 183 contigs, including an intact prophage region and several coding sequences involved in plasmid replication. The annotation of 2178 coding sequences revealed the presence of many transporters and transcriptional regulators and several genes involved in oxidative stress response, hop resistance, de novo folate biosynthesis, and EPS production. Comparative genome analysis of P. damnosus LMG 28219 with Pediococcus claussenii ATCC BAA-344T (beer origin) and Pediococcus pentosaceus ATCC 25745 (plant origin) revealed that various hop resistance genes and genes involved in de novo folate biosynthesis were unique to the strains isolated from beer. This contrasted with the genes related to osmotic stress responses, which were shared between the strains compared. Furthermore, transcriptional regulators were enriched in the genomes of bacteria capable of growth in beer, suggesting that those cause rapid up- or down-regulation of gene expression. Genome sequence analysis of P. damnosus LMG 28219 provided insights into the underlying mechanisms of its adaptation to the beer niche. The results presented will enable analysis of the transcriptome and proteome of P. damnosus LMG 28219, which will result in additional knowledge on its metabolic activities.
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The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
Food microbiology, 2015Co-Authors: Freek Spitaels, Luc De Vuyst, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Anita Van Landschoot, Peter VandammeAbstract:The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations.
Aline Lonvaud-funel - One of the best experts on this subject based on the ideXlab platform.
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Isolation of a DNA probe for identification of glucan‐producing Pediococcus damnosus in wines
Journal of Applied Microbiology, 2008Co-Authors: Aline Lonvaud-funel, Y. Guilloux, Annick JoyeuxAbstract:Some Pediococcus damnosus strains isolated from spoiled wines were able to synthesize polysaccharide and increased viscosity. Three strains lost their ropy phenotype relatively frequently during successive transfers in a non-alcoholic medium. They could not recover it when cultured in the presence of ethanol. Plasmid pattern comparison showed these variants had lost some of their plasmid DNA. Both ethanol and the plasmid were required to induce polysaccharide synthesis. Plasmid DNA of a wild strain was cloned into Escherichia coli with pTZ18R and pBR 322. Specific clones were selected by differential hybridization of transformed E. coli with plasmid DNA from a ropy strain and its non-ropy variant. Clones which hybridized with total plasmid DNA from the ropy strain and not with that of the non-ropy strain carried an insert of the plasmid involved. One of these was chosen. Its DNA proved to be specific and usable as a probe in identifying and detecting ropy Ped. damnosus strains.
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Glucose fermentation kinetics and exopolysaccharide production by ropy Pediococcus damnosus IOEB8801
Food Microbiology, 2005Co-Authors: Emilie Walling, Marguerite Dols-lafargue, Aline Lonvaud-funelAbstract:The metabolic behaviour of ropy Pediococcus damnosus IOEB8801 is examined under various culture conditions and the consequences on EPS production are discussed. EPS synthesis appears like a metabolic leak occurring when growth slows down. The level of the main intracellular enzymatic activities implicated in glycolysis or EPS and cell wall synthesis are not modified by the turning on of EPS synthesis. As a result, an efficient preliminary growth phase is essential for subsequent important EPS production. Thus, it seems that wines in which pH is high, glucose and a nitrogen source are present and which are not agitated at all are more likely to become ropy when P. damnosus IOEB 8801 is present.
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Glucose fermentation kinetics and exopolysaccharide production by ropy Pediococcus damnosus IOEB8801
Food Microbiology, 2004Co-Authors: Emilie Walling, Marguerite Dols-lafargue, Aline Lonvaud-funelAbstract:The metabolic behaviour of ropy Pediococcus damnosus IOEB8801 is examined under various culture conditions and the consequences on EPS production are discussed. EPS synthesis appears like a metabolic leak occurring when growth slows down. The level of the main intracellular enzymatic activities implicated in glycolysis or EPS and cell wall synthesis are not modified by the turning on of EPS synthesis. As a result, an efficient preliminary growth phase is essential for subsequent important EPS production. Thus, it seems that wines in which pH is high, glucose and a nitrogen source are present and which are not agitated at all are more likely to become ropy when P. damnosus IOEB 8801 is present.
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Detection and quantification of Brettanomyces bruxellensis and ‘ropy’Pediococcus damnosus strains in wine by real‐time polymerase chain reaction
Journal of applied microbiology, 2004Co-Authors: Arnaud Delaherche, Olivier Claisse, Aline Lonvaud-funelAbstract:ABSTRACT A. DELAHERCHE, O. CLAISSE AND A. LONVAUD-FUNEL. 2004. Aims: Brettanomyces bruxellensis is a well-known wine spoilage yeast that causes undesirable off-flavours. Likewise,glucan-producing strains of ropy Pediococcus damnosus are considered as spoilage micro-organisms because thesynthesis of glucan leads to an unacceptable viscosity of wine.Methods and Results: We developed a real-time PCR method to detect and quantify these two spoilage micro-organisms in wine. It is based on specific primer pairs for amplification of target DNA, and includes a melting-curveanalysis of PCR products as a confirmatory test.Conclusions: The detection limit in wine was 10 4 CFU ml )1 for B. bruxellensis and 40 CFU ml )1 for ropyPediococcus damnosus. The real-time PCR proved to be reliable for the early, sensitive detection and quantification ofB. bruxellensis and ropy P. damnosus in wine.Significance and Impact of the Study: The real-time PCR-based method described in this study provides a newtool for monitoring spoilage micro-organisms in wine. Time-consuming culture and colony isolation steps are nolonger needed, so winemakers can intervene before spoilage occurs.Keywords: Brettanomyces bruxellensis, real-time quantitative PCR, ropy Pediococcus damnosus.
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Direct polymerase chain reaction detection of ropy Pediococcus damnosus strains in wine.
Journal of Applied Microbiology, 2001Co-Authors: Emmanuel Gindreau, Emilie Walling, Aline Lonvaud-funelAbstract:E . G I N D R E A U , E . W A L L I N G A N D A . L O N V A U D - F U N E L . 2001. Aims: Glucan-producing strains of Pediococcus damnosus are considered as spoilage microorganisms because synthesis of glucan leads to an unacceptable viscosity of wine. In this report, we present a polymerase chain reaction (PCR) procedure to detect the presence of such strains in wines. Methods and Results: We developed a direct DNA isolation method from the wine microflora using polyvinylpyrrolidone in order to decrease the polyphenolic concentration. The sequence of the plasmid involved in glucan production allowed the design of a primer pair usable for a specific and sensitive PCR procedure, leading to the amplification of a 563-bp fragment. Conclusions: The detection limit in wine was 10 2 cfu ml ‐1 . The detection sensitivity could be increased by using a second primer pair in nested PCR assays. Significance and Impact of the Study: The method proved to be efficient for the early and sensitive detection of ropy Ped. damnosus strains during wine-making. Time-consuming culture and colony isolation steps are no longer needed.
Freek Spitaels - One of the best experts on this subject based on the ideXlab platform.
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The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
Food microbiology, 2015Co-Authors: Freek Spitaels, Luc De Vuyst, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Anita Van Landschoot, Peter VandammeAbstract:The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations.
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The microbial diversity of traditional spontaneously fermented lambic beer.
PloS one, 2014Co-Authors: Freek Spitaels, Luc De Vuyst, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-marie Daniel, Anita Van Landschoot, Peter VandammeAbstract: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 traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.
Anneleen D. Wieme - One of the best experts on this subject based on the ideXlab platform.
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The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.
Food microbiology, 2015Co-Authors: Freek Spitaels, Luc De Vuyst, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Anita Van Landschoot, Peter VandammeAbstract:The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations.
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The microbial diversity of traditional spontaneously fermented lambic beer.
PloS one, 2014Co-Authors: Freek Spitaels, Luc De Vuyst, Anneleen D. Wieme, Maarten Janssens, Maarten Aerts, Heide-marie Daniel, Anita Van Landschoot, Peter VandammeAbstract: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 traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.