title: The microbial diversity of traditional spontaneously fermented lambic beer.
abstract: 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.
authors.affiliation: Laboratory of Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.
authors.forename: Freek
authors.initials: F
authors.lastname: Spitaels
authors.affiliation: Laboratory of Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium; Laboratory of Biochemistry and Brewing, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors.forename: Anneleen D
authors.initials: AD
authors.lastname: Wieme
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
authors.forename: Maarten
authors.initials: M
authors.lastname: Janssens
authors.affiliation: Laboratory of Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.
authors.forename: Maarten
authors.initials: M
authors.lastname: Aerts
authors.affiliation: Mycothèque de l'Université catholique de Louvain (MUCL), Belgian Coordinated Collection of Microorganisms (BCCM), Earth and Life Institute, Applied Microbiology, Mycology, Université catholique de Louvain, Louvain-la-Neuve, Belgium.
authors.forename: Heide-Marie
authors.initials: HM
authors.lastname: Daniel
authors.affiliation: Laboratory of Biochemistry and Brewing, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
authors.forename: Anita
authors.initials: A
authors.lastname: Van Landschoot
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
authors.affiliation: Laboratory of Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
mesh_terms: D001515:Beer; D001530:Belgium; D003470:Culture Media; D058645:Denaturing Gradient Gel Electrophoresis; D005285:Fermentation; D064307:Microbiota; D008969:Molecular Sequence Data; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
chemical_list: D003470:Culture Media
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