Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider

Tyakht, Alexander; Kopeliovich, Anna; Klimenko, Natalia; Efimova, Daria; Dovidchenko, Nikita V.; Odintsova, Vera; Kleimenov, Mikhail; Toshchakov, Stepan V.; Popova, Alexandra A.; Khomyakova, Maria; Merkel, Alexander Y.

doi:10.1016/j.fm.2020.103658

Cited by 35 publications

(21 citation statements)

References 44 publications

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“…Different studies have successfully isolated and identified Enterobacteriaceae in spontaneously fermentated beers, whether American Coolship Ales, Belgian Lambics, or Wild Ales [7,9,15]. In such cases, these bacteria were highly abundant (>8% of ASVs) in six beer samples.…”

Section: Discussionmentioning

confidence: 99%

Mixed culture metagenomics of the microbes making sour beer

Piraine

Bochman

2021

Preprint

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Mixed microbial cultures create sour beers, but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify mi-croorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were processed for microbiome analysis by next generation sequencing. For bacteria, primers were used to amplify the V3-V4 region of the 16S rRNA gene; fungal DNA detection was performed using primers to amplify the entire internal transcribed spacer region. The sequencing results were then used for taxonomy assignment, sample composition, and diversity analyses, as well as nucleotide BLAST searching. We identi-fied 60 genera and 140 species of bacteria, of which the most prevalent were Lactobacillus acetotol-erans, Pediococcus damnosus, and Ralstonia picketti/mannitolilytica. In fungal identification, 19 genera and 26 species were found, among which the most common yeasts were Brettanomyces bruxellen-sis and Saccharomyces cerevisiae. In some cases, genetic material from more than 60 microorgan-isms was found in a single sample. In conclusion, we were able to determine the microbiomes of various mixed cultures used to produce beer, providing useful information to better understand the sour beer fermentation process and brewing techniques.

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Section: Discussionmentioning

confidence: 99%

Mixed culture metagenomics of the microbes making sour beer

Piraine

Bochman

2021

Preprint

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“…Ciders are naturally inoculated with different species, but these can change along the fermentation process. It is known that those rich microbial communities significantly impact the product characteristics but they can also benefit the consumer's health [91,187].…”

Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

“…Tyakht et al [187] evaluated the bacterial and yeast microbiomes present in six samples of unpasteurized apple ciders resulting from non-industrialized artisanal processes. Since no bacteria are used as starter cultures for cider production, all bacterial detections were derived from spontaneous inoculation from the raw materials or the environment.…”

Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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“…Increasingly, changing demands by beer drinkers in search of new sensory experiences are driving research into novel fermentations [1][2][3][4]. Much of this research has utilized non-Saccharomyces yeast strains [5][6][7][8][9][10][11][12], which can be attributed to the rise in popularity of mixed-fermentation beers [13][14][15]. This pursuit of distinctive aromas and flavors has similarly driven the increased use of non-cerevisiae Saccharomyces species in the alcoholic fermentation of all beverages [16][17][18][19][20][21][22].…”

Section: A Introductionmentioning

confidence: 99%

Brewing Efficacy of Non-Conventional <em>Saccharomyces </em>Non-<em>Cerevisiae </em>Yeasts

Bruner¹,

Marcus²,

Fox³

2021

Preprint

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Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, outside that of S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were fermented in duplicate, with one fermenter in each pair receiving 10 g/L dry-hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle US-05 and SafLager W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. All beers exhibited spicy characteristics, likely from the presence of phenols; dry-hopping increased fruit notes while also increasing perceived bitterness and astringency. All of the species in this study displayed great brewing potential, and might be an ideal addition to beer depending on a brewery’s desire to experiment with flavor and willingness to bring a new yeast into their production environment

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Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider

Cited by 35 publications

References 44 publications

Mixed culture metagenomics of the microbes making sour beer

Mixed culture metagenomics of the microbes making sour beer

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

Brewing Efficacy of Non-Conventional <em>Saccharomyces </em>Non-<em>Cerevisiae </em>Yeasts

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