The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

Food Microbiology

Volumn 49, Issue , 2015, Pages 23-32

  Spitaels, Freek ^a   Wieme, Anneleen D ^a,b   Janssens, Maarten ^c   Aerts, Maarten ^a   Van Landschoot, Anita ^b   De Vuyst, Luc ^c   Vandamme, Peter ^a  

^a GHENT UNIVERSITY   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

AAB; LAB; Lambic beer; MALDI TOF MS; Spontaneous fermentation; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); DEKKERA BRUXELLENSIS; ENTEROBACTERIACEAE; PEDIOCOCCUS DAMNOSUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

BACTERIUM; BEER; BELGIUM; BIODIVERSITY; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MICROFLORA; MOLECULAR GENETICS; PEDIOCOCCUS; PHYLOGENY; YEAST;

BACTERIA; BEER; BELGIUM; BIODIVERSITY; FERMENTATION; INDUSTRIAL MICROBIOLOGY; MICROBIOTA; MOLECULAR SEQUENCE DATA; PEDIOCOCCUS; PHYLOGENY; YEASTS;

EID: 84923012087     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.01.008     Document Type: Article

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