User menu

Accès à distance ? S'identifier sur le proxy UCLouvain

The microbial diversity of traditional spontaneously fermented lambic beer

Primary tabs

download
  • Open access
  • PDF
  • 1.47 M
Spitaels, Freek [Ghent University] Wieme, Anneleen D. [Ghent University] Janssens, Maarten [Vrije Universiteit Brussel] Aerts, Maarten [Ghent University] Daniel, Heide-Marie [UCL] Vandamme, Peter [Ghent University]

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. © 2014 Spitaels et al.

Document type Article de périodique (Journal article) – Article de recherche
Access type Accès libre
Publication date 2014
Language Anglais
Journal information "PLoS One" - Vol. 9, no. 4, p. E95384 (2014)
Peer reviewed yes
issn 1932-6203
e-issn 1932-6203
Publication status Publié
Affiliation UCL - SST/ELI/ELIM - Applied Microbiology
Keywords 3145
Links
  1. Keersmaecker Jacques De, The Mystery of Lambic Beer, 10.1038/scientificamerican0896-74
  2. Van Oevelen D., Spaepen M., Timmermans P., Verachtert H., MICROBIOLOGICAL ASPECTS OF SPONTANEOUS WORT FERMENTATION IN THE PRODUCTION OF LAMBIC AND GUEUZE, 10.1002/j.2050-0416.1977.tb03825.x
  3. H Verachtert, Cerevisia, Belgian Journal of Brewing and Biotechnology, 20, 37 (1995)
  4. Martens H., Dawoud E., Verachtert H., WORT ENTEROBACTERIA AND OTHER MICROBIAL POPULATIONS INVOLVED DURING THE FIRST MONTH OF LAMBIC FERMENTATION, 10.1002/j.2050-0416.1991.tb01082.x
  5. Meyer Sally A., Smith Maudy Th., Simione F. P., Systematics of Hanseniaspora Zikes and Kloeckera Janke, 10.1007/bf00400078
  6. KURTZMAN C, Phylogenetic circumscription of , and other members of the Saccharomycetaceae, and the proposal of the new genera , , , and, 10.1016/s1567-1356(03)00175-2
  7. NGUYEN H, GAILLARDIN C, Evolutionary relationships between the former species and the hybrids and ; reinstatement of (Beijerinck) as a distinct species, 10.1016/j.femsyr.2004.12.004
  8. Bokulich Nicholas A., Bamforth Charles W., Mills David A., Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale, 10.1371/journal.pone.0035507
  9. Cleenwerck I., De Vos P., De Vuyst L., Phylogeny and differentiation of species of the genus Gluconacetobacter and related taxa based on multilocus sequence analyses of housekeeping genes and reclassification of Acetobacter xylinus subsp. sucrofermentans as Gluconacetobacter sucrofermentans (Toyosaki et al. 1996) sp. nov., comb. nov., 10.1099/ijs.0.018465-0
  10. De Bruyne K., Franz C. M. A. P., Vancanneyt M., Schillinger U., Mozzi F., de Valdez G. F., De Vuyst L., Vandamme P., Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis, 10.1099/ijs.0.65833-0
  11. De Bruyne K., Schillinger U., Caroline L., Boehringer B., Cleenwerck I., Vancanneyt M., De Vuyst L., Franz C. M. A. P., Vandamme P., Leuconostoc holzapfelii sp. nov., isolated from Ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of Leuconostoc species, 10.1099/ijs.0.65292-0
  12. Naser S. M., Dawyndt P., Hoste B., Gevers D., Vandemeulebroecke K., Cleenwerck I., Vancanneyt M., Swings J., Identification of lactobacilli by pheS and rpoA gene sequence analyses, 10.1099/ijs.0.64711-0
  13. Cleenwerck I., Gonzalez A., Camu N., Engelbeen K., De Vos P., De Vuyst L., Acetobacter fabarum sp. nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation, 10.1099/ijs.0.65778-0
  14. Kurtzman Cletus P., Robnett Christie J., 10.1023/a:1001761008817
  15. P Vandamme, Microbiol Rev, 60, 407 (1996)
  16. Cleenwerck Ilse, De Vos Paul, Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology, 10.1016/j.ijfoodmicro.2007.04.017
  17. GN Latouche, J Clin Microbiol, 35, 3171 (1997)
  18. GARVIE E. I., Nomenclatural Problems of the Pediococci. Request for an Opinion, 10.1099/00207713-24-2-301
  19. Opinion 52: Conservation of the Generic Name Pediococcus Claussen with the Type Species Pediococcus damnosus Claussen, 10.1099/00207713-26-2-292
  20. H Kufferath, Bull Soc Chim Belgique, 30, 270 (1921)
  21. van der Walt J. P., Dekkera, a new genus of the Saccharomycetaceae, 10.1007/bf02046733
  22. Smith Maudy Th., Yamazaki M., Poot G. A., Dekkera, Brettanomyces andEeniella: Electrophoretic comparison of enzymes and DNA-DNA homology, 10.1002/yea.320060403
  23. Camu N., De Winter T., Verbrugghe K., Cleenwerck I., Vandamme P., Takrama J. S., Vancanneyt M., De Vuyst L., Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana, 10.1128/aem.02189-06
  24. Duytschaever G., Huys G., Bekaert M., Boulanger L., De Boeck K., Vandamme P., Cross-Sectional and Longitudinal Comparisons of the Predominant Fecal Microbiota Compositions of a Group of Pediatric Patients with Cystic Fibrosis and Their Healthy Siblings, 10.1128/aem.05933-11
  25. Cocolin L., Bisson L.F., Mills D.A., Direct profiling of the yeast dynamics in wine fermentations, 10.1111/j.1574-6968.2000.tb09210.x
  26. Marzorati Massimo, Wittebolle Lieven, Boon Nico, Daffonchio Daniele, Verstraete Willy, How to get more out of molecular fingerprints: practical tools for microbial ecology : Practical tools for microbial ecology, 10.1111/j.1462-2920.2008.01572.x
  27. Altschul S., Gapped BLAST and PSI-BLAST: a new generation of protein database search programs, 10.1093/nar/25.17.3389
  28. Kim O.-S., Cho Y.-J., Lee K., Yoon S.-H., Kim M., Na H., Park S.-C., Jeon Y. S., Lee J.-H., Yi H., Won S., Chun J., Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species, 10.1099/ijs.0.038075-0
  29. J De Man, J Appl Microbiol, 23, 130 (1960)
  30. D Mossel, Lab Practice, 27, 1049 (1978)
  31. D Mossel, J Bacteriol, 84, 381 (1962)
  32. P Lisdiyanti, Microbiol Cult Coll, 19, 91 (2003)
  33. Abbott D. A., Hynes S. H., Ingledew W. M., Growth rates of Dekkera/Brettanomyces yeasts hinder their ability to compete with Saccharomyces cerevisiae in batch corn mash fermentations, 10.1007/s00253-004-1769-1
  34. Licker J, Acree T, Henick-Kling T (1998) What is “brett”(Brettanomyces) flavor?: A preliminary investigation. ACS Publications.pp. 96–115.
  35. Suárez R., Suárez-Lepe J.A., Morata A., Calderón F., The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review, 10.1016/j.foodchem.2006.03.030
  36. Wieme A., Cleenwerck I., Van Landschoot A., Vandamme P., Pediococcus lolii DSM 19927T and JCM 15055T are strains of Pediococcus acidilactici, 10.1099/ijs.0.046201-0
  37. Mollet Christophe, Drancourt Michel, Raoult Didier, rpoBsequence analysis as a novel basis for bacterial identification, 10.1046/j.1365-2958.1997.6382009.x
  38. Hong Nhung Pham, Ohkusu Kiyofumi, Mishima Noriko, Noda Makiko, Monir Shah Mohammad, Sun Xiaosong, Hayashi Masahiro, Ezaki Takayuki, Phylogeny and species identification of the family Enterobacteriaceae based on dnaJ sequences, 10.1016/j.diagmicrobio.2006.12.019
  39. Naser S. M., Application of multilocus sequence analysis (MLSA) for rapid identification of Enterococcus species based on rpoA and pheS genes, 10.1099/mic.0.27840-0
  40. Daniel H, Evaluation of ribosomal RNA and actin gene sequences for the identification of ascomycetous yeasts, 10.1016/s0168-1605(03)00248-4
  41. Snauwaert I., Papalexandratou Z., De Vuyst L., Vandamme P., Characterization of strains of Weissella fabalis sp. nov. and Fructobacillus tropaeoli from spontaneous cocoa bean fermentations, 10.1099/ijs.0.040311-0
  42. Niemann S., Puhler A., Tichy H.-V., Simon R., Selbitschka W., Evaluation of the resolving power of three different DNA fingerprinting methods to discriminate among isolates of a natural Rhizobium meliloti population, 10.1046/j.1365-2672.1997.00141.x
  43. Harju Susanna, Fedosyuk Halyna, Peterson Kenneth R, 10.1186/1472-6750-4-8
  44. Scheirlinck I., Van der Meulen R., Van Schoor A., Vancanneyt M., De Vuyst L., Vandamme P., Huys G., Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting, 10.1128/aem.02771-07
  45. Van der Meulen R., Scheirlinck I., Van Schoor A., Huys G., Vancanneyt M., Vandamme P., De Vuyst L., Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs, 10.1128/aem.00315-07
  46. Brenner D (1984) Family I. Enterobacteriaceae Rahn 1937, Nom. Fam. Cons. Opin. 15, Jud. Comm. 1958, 73; Ewing, Farmer and Brenner 1980, 674; Judicial Commission 1981, 104. In: Krieg NR, Holt JG, editors. Bergey's Manual of Systematic Bacteriology. Baltimore: Williams & Wilkins. pp. 408–420.
  47. Lan Ruiting, Reeves Peter R., Escherichia coli in disguise: molecular origins of Shigella, 10.1016/s1286-4579(02)01637-4
  48. Pupo G. M., Lan R., Reeves P. R., Multiple independent origins of Shigella clones of Escherichia coli and convergent evolution of many of their characteristics, 10.1073/pnas.180094797
  49. te Dorsthorst D. T. A., Verweij P. E., Meis J. F. G. M., Mouton J. W., Relationship between In Vitro Activities of Amphotericin B and Flucytosine and pH for Clinical Yeast and Mold Isolates, 10.1128/aac.49.8.3341-3346.2005
  50. Cheung S. C., Medoff G., Schlessinger D., Kobayashi G. S., Stability of Amphotericin B in Fungal Culture Media, 10.1128/aac.8.4.426
  51. Spitaels F, Li L, Wieme A, Balzarini T, Cleenwerck I, et al. (2013) Acetobacter lambici sp. nov. isolated from fermenting lambic beer. Int J Syst Evol Microbiol: published ahead of print December 20, 2013, doi:2010.1099/ijs.2010.057315-057310
  52. Spitaels F, Wieme AD, Balzarini T, Cleenwerck I, Van Landschoot A, et al. (2013) Gluconobacter cerevisiae sp. nov. isolated from the brewery environment. Int J Syst Evol Microbiol: published ahead of print December 24, 2013, doi:2010.1099/ijs.2010.059311-059310
  53. Martens H., Iserentant D., Verachtert H., MICROBIOLOGICAL ASPECTS OF A MIXED YEAST-BACTERIAL FERMENTATION IN THE PRODUCTION OF A SPECIAL BELGIAN ACIDIC ALE, 10.1002/j.2050-0416.1997.tb00939.x
  54. M Hutzler, Brauwelt International 2013/, I, 23 (2013)
  55. Farrow John A.E., Phillips Brian A., Collins Matthew D., Nucleic acid studies on some heterofermentative lactobacilli: Description ofLactobacillus malefermentanssp.nov. andLactobacillus parabuchnerisp.nov., 10.1111/j.1574-6968.1988.tb13927.x
  56. I Cleenwerck, Int J Syst Evol Microbiol, 52, 1551 (2002)
  57. Dieckmann R., Graeber I., Kaesler I., Szewzyk U., von Döhren H., Rapid screening and dereplication of bacterial isolates from marine sponges of the Sula Ridge by Intact-Cell-MALDI-TOF mass spectrometry (ICM-MS), 10.1007/s00253-004-1812-2
  58. Priest FG, Stewart GG (2006) Microbiology and microbiological control in the brewery. Handbook of brewing; Second edition. Boca Raton, FL: CRC Press. pp. 607–629.
  59. Papalexandratou Zoi, Camu Nicholas, Falony Gwen, De Vuyst Luc, Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil, 10.1016/j.fm.2011.01.010
  60. Papalexandratou Zoi, Vrancken Gino, De Bruyne Katrien, Vandamme Peter, De Vuyst Luc, Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria, 10.1016/j.fm.2011.06.003
  61. Medina K., Boido E., Fariña L., Gioia O., Gomez M.E., Barquet M., Gaggero C., Dellacassa E., Carrau F., Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae, 10.1016/j.foodchem.2013.04.056
  62. A Joyeux, Appl Environ Microbiol, 48, 153 (1984)
  63. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Aging red wines in vat and barrel: phenomena occurring during aging. Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition. pp. 387–428.
  64. Millet V., Lonvaud-Funel A., The viable but non-culturable state of wine micro-organisms during storage, 10.1046/j.1472-765x.2000.00684.x
  65. Lagier J.-C., Armougom F., Million M., Hugon P., Pagnier I., Robert C., Bittar F., Fournous G., Gimenez G., Maraninchi M., Trape J.-F., Koonin E.V., La Scola B., Raoult D., Microbial culturomics: paradigm shift in the human gut microbiome study, 10.1111/1469-0691.12023
  66. CH Swaffield, J Am Soc Brew Chem, 53, 117 (1995)
  67. Swaffield C.H, Scott J.A, Jarvis B, Observations on the microbial ecology of traditional alcoholic cider storage vats, 10.1006/fmic.1997.0105
Bibliographic reference Spitaels, Freek ; Wieme, Anneleen D. ; Janssens, Maarten ; Aerts, Maarten ; Daniel, Heide-Marie ; et. al. The microbial diversity of traditional spontaneously fermented lambic beer. In: PLoS One, Vol. 9, no. 4, p. E95384 (2014)
Permanent URL http://hdl.handle.net/2078.1/160313