Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.

Spitaels, Freek; Van Kerrebroeck, Simon; Wieme, Anneleen D; Snauwaert, Isabel; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

Spitaels, Freek; Van Kerrebroeck, Simon; Wieme, Anneleen D; Snauwaert, Isabel; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter.

Afiliación

Spitaels F; Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
Van Kerrebroeck S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Wieme AD; Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium; Laboratory of Biochemistry and Brewing, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
Snauwaert I; Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
Aerts M; Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
Van Landschoot A; Laboratory of Biochemistry and Brewing, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Vandamme P; Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium. Electronic address: Peter.Vandamme@UGent.be.

Food Microbiol ; 47: 1-11, 2015 May.

Article en En | MEDLINE | ID: mdl-25583332

Asunto(s)

Bacterias/aislamiento & purificación; Cerveza/análisis; Cerveza/microbiología; Microbiota; Levaduras/aislamiento & purificación; Bacterias/clasificación; Decanoatos; Etanol/análisis; Fermentación; Lactatos/análisis; Ácido Láctico/análisis; Pentanoles/análisis; Levaduras/clasificación

Palabras clave

Beer aging; Dekkera; Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl lactate (PubChem CID: 7344); Ethyl octanoate (PubChem CID: 7799); Gueuze beer; Isoamyl acetate (PubChem CID: 31276); Lactic acid (PubChem CID: 612); Maltotriose (PubChem CID: 439586); Metabolites; Microbiota; Spontaneous bottle refermentation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Cerveza / Levaduras / Microbiota Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2015 Tipo del documento: Article País de afiliación: Bélgica Pais de publicación: Reino Unido

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