Lactobacillus backii and Pediococcus damnosus isolated from 170-year-old beer recovered from a shipwreck lack the metabolic activities required to grow in modern lager beer

Abstract

In 2010, bottles of beer containing viable bacteria of the common beer-spoilage species Lactobacillus backii and Pediococcus damnosus were recovered from a shipwreck near the Åland Islands, Finland. The 170-year quiescent state maintained by the shipwreck bacteria presented a unique opportunity to study lactic acid bacteria (LAB) evolution vis-a-vis growth and survival in the beer environment. Three shipwreck bacteria (one L. backii strain and two P. damnosus strains) and modern-day beer-spoilage isolates of the same two species were genome sequenced, characterized for hop iso-α-acid tolerance, and growth in degassed lager and wheat beer. In addition, plasmid variants of the modern-day P. damnosus strain were analyzed for the effect of plasmid-encoded genes on growth in lager beer. Coding content on two plasmids was identified as essential for LAB growth in modern lager beer. Three chromosomal regions containing genes related to sugar transport and cell wall polysaccharides were shared by pediococci able to grow in beer. Our results show that the three shipwreck bacteria lack the necessary plasmid-located genetic content to grow in modern lager beer, but carry additional genes related to acid tolerance and biofilm formation compared to their modern counterparts.

Mixed-Culture Metagenomics of the Microbes Making Sour Beer

“…Though different microorganisms have been detected at lower concentrations, the metagenome data in this study are in accordance with observations by other researchers, such as Bokulich et al [15]. We observed in our work that dozens of bacterial species can be found through NGS using the V3/V4 region of the 16S rRNA, revealing that beers produced spontaneously and nonspontaneously represent an interesting source for the identification of new microorganisms that cooperate or compete amongst themselves in the consumption of substrates present in beer wort [17]. Their presence is important in mixed-fermentation beers as they are able to enhance the production of specific flavors and acidify the wort through lactic acid production, which are typical characteristics in these beer styles [2].…”

Preliminary microbiological and chemical analysis of two historical stock ales from Victorian and Edwardian brewing

“…Further analysis of the characteristics of the yeasts isolated here is ongoing to determine their suitability for fermentation and potential beverage production as conducted with other ancient yeasts ( 8 ) and bacteria ( 29 ) . The potential of historic beers directly influencing future brewing is increasingly possible.…”

“…Reports of retrieved historic brewery microbiology are limited but hold interesting promise for identifying novel microorganisms. Recently the characteristics of Lactobacillus and Pediococcus strains isolated from a 170 year old shipwreck have been reported and related to contemporary strains ( 29 ) . Similarly, analysis of beer from an 1840s shipwreck investigated a range of yeast and beer flavours and interpreted these in the light of ingredients and yeast metabolism ( 30 ) .…”

Mixed culture metagenomics of the microbes making sour beer

“…Though different microorganisms have been detected at lower concentrations, the metagenome data in this study are in accordance with observations by other researchers, such as Bokulich et al (2012), Bokulich et al (2015), De Roos et al (2019) and Tyakht et al (2021). We observed in our work that dozens of bacterial species can be found through NGS using the V3/V4 region of the 16S rRNA, revealing that beers produced spontaneously and non-spontaneously represent an interesting source for the identification of new microorganisms that cooperate or compete among themselves in the consumption of substrates present in beer wort [17]. Their presence is important in mixed fermentation beers, as they are able to enhance the production of specific flavors and acidify the wort through lactic acid production, typical characteristics in these beer styles [2].…”