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Fermentation 2018, 4(3), 51; https://doi.org/10.3390/fermentation4030051

Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years

1
Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Alte Akademie 3, 85354 Freising, Germany
2
Department of Microbiology, Research Institute of Brewing and Malting, PLC, Lípová 15, 12044 Prague, Czech Republic
3
Ottakringer Brauerei AG, Ottakringer Platz 1, 1160 Vienna, Austria
4
Doemens Academy GmbH, Stefanusstraße 8, 82166 Gräfelfing, Germany
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Received: 8 June 2018 / Revised: 27 June 2018 / Accepted: 30 June 2018 / Published: 4 July 2018
(This article belongs to the Special Issue Brewing & Distilling)
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Abstract

Biological acidification is a common and beneficial way for breweries to adjust the pH value of their mash or wort to improve enzymatic activity during mashing, raise yeast activity during fermentation, and increase the flavor stability of the finished beer. The reactors are mostly run for many years without re-inoculating a fresh culture, creating the possibility of changes in the culture, genetic drifts, or the survival of different strains. In this study, a biological acidification culture that had been continuously run for 20 years was analyzed by GTG5 PCR and IGS2-314 rDNA PCR fingerprinting, as well as 16S and 26S rDNA sequencing, and real-time PCR was applied to differentiate the bacterial and yeast strains and species. The applied real-time PCR primers for Lactobacillus amylolyticus and Lactobacillus amylovorus have not been published yet. It was shown that only strains of the species L. amylolyticus were present, with low contamination of yeast strains from the species Saccharomyces cerevisiae. As the original starter culture was Lactobacillus amylolyticus, the acidification plant ran for 20 years, and no Lactobacillus sp. cross-contamination could be analyzed using culture-dependent methods after 20 years. The microflora composition is a decisive factor for the final beer flavor. View Full-Text
Keywords: microflora; biological acidification; L. amylolyticus microflora; biological acidification; L. amylolyticus
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Hutzler, M.; Čmielová, J.; Frank, T.; Brandl, A.; Jacob, F.; Michel, M. Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years. Fermentation 2018, 4, 51.

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