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MICROBIOLOGICAL ASPECTS OF A MIXED YEAST—BACTERIAL FERMENTATION IN THE PRODUCTION OF A SPECIAL BELGIAN ACIDIC ALE
Author(s) -
Martens H.,
Iserentant D.,
Verachtert H.
Publication year - 1997
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1997.tb00939.x
Subject(s) - fermentation , pediococcus , yeast , food science , lactic acid , population , biology , bacteria , chemistry , lactobacillus , biochemistry , medicine , genetics , environmental health
The evolution of the microbial population during the industrial fermentation of a Belgian acidic ale was followed, and the most important micro‐organisms were identified. In essence, the process can be considered to be a tandem fermentation, as a period of ethanolic fermentation is followed by a period of lactic acid fermentation. The process consists of three stages. The first stage is a seven day fermentation mainly by Saccharomyces; the second is a four to five week fermentation in which Lactobacilli become important; in the third stage a twenty to twenty‐four month fermentation in cask, Brettanomyces species, Lactobacilli, Pediococcus parvulus and Acetic Acid bacteria are all present. The evolution of the Brettanomyces‐Pediococcus coculture during the tertiary fermentation shows a remarkable similarity with the evolution during a gueuze fermentation.