Microbial Dynamics in Traditional and Modern Sour Beer Production.
Saccharomyces cerevisiae
lactic acid bacteria
microbial dynamics
mixed fermentation
sour beer
Journal
Applied and environmental microbiology
ISSN: 1098-5336
Titre abrégé: Appl Environ Microbiol
Pays: United States
ID NLM: 7605801
Informations de publication
Date de publication:
02 07 2020
02 07 2020
Historique:
pubmed:
18
5
2020
medline:
11
11
2020
entrez:
17
5
2020
Statut:
epublish
Résumé
Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
Identifiants
pubmed: 32414797
pii: AEM.00566-20
doi: 10.1128/AEM.00566-20
pmc: PMC7357471
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
Copyright © 2020 American Society for Microbiology.
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