2014/04/18 by Freek Spitaels, Anneleen D. Wieme, Maarten Janssens +5 · 1 citation
Agricultural and Biological Sciences · Business, Management and Accounting · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Wine Industry and Tourism
paper · pdf · doi:10.1371/journal.pone.0095384
openalex publication_date 2014/04/18 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01
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.