Microbial diversity and metabolite composition of Belgian red-brown acidic ales

International Journal of Food Microbiology
Isabel SnauwaertPeter Vandamme

Abstract

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...Continue Reading

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Citations

Nov 24, 2016·Environmental Microbiology·Chuan Hao TanScott A Rice
Sep 25, 2018·Journal of the Science of Food and Agriculture·Jonas De Roos, Luc De Vuyst
May 18, 2020·Applied and Environmental Microbiology·Anna DysvikTrude Wicklund
Jul 15, 2020·Critical Reviews in Food Science and Nutrition·Sima Maleki, Seyed Hadi Razavi
Dec 14, 2018·Frontiers in Genetics·Beatrice BernardiJürgen Wendland
Feb 16, 2021·Current Opinion in Biotechnology·Roman MoscovizJulius Laurens Rombouts
Jul 8, 2021·Applied and Environmental Microbiology·Dries BongaertsLuc De Vuyst

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