Changes

  - Note: this page is no longer actively maintained. See the references at the bottom of pages such as ''[[Brettanomyces]]'' and [[Spontaneous Fermentation]] for more up to date science publications. A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing. Some good journals to keep an eye on for new publications about sour and funky beers include [http://www.sciencedirect.com/science/journal/13737163 Cerevisia], [http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%292050-0416 The Journal of the Institute of Brewing], and [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology], and [http://aem.asm.org/ Applied and Environmental Microbiology].

Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the view point viewpoint of wine production and treating the yeast as a spoilage organism. These papers can still be useful to brewers interested in using Brett while recognizing the possible preconceptions, motivations, and biases that this viewpoint might contribute. Other groups, notably those led by a couple of Belgian researchers as well as Chad Yakobson's masters work, have studied Brett from the viewpoint of a desired component in certain beer fermentations.

| [httphttps://www.mdpisciencedirect.com/2304science/article/pii/S0958166918300922 The raise of Brettanomyces yeast species for beer production] || Marc Serra Colomer, Birgitte Funch, Jochen Forster || 2018 || Review of ''Brettanomyces'' as a positive influence on beer brewing; open access.|-8158| [https:/4/4www.ncbi.nlm.nih.gov/581pubmed/28160110 Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil] || Péter G, Dlauchy D, Tóbiás A, Fülöp L, Podgoršek M, Čadež N. || 2017 || Not open access.|-| [https://digitalcommons.library.umaine.edu/etd/2599/htm Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Organic Acids by Brewing , Carbohydrates, and Spoilage Strains Yeast Quantity of Beers Brewed with Brettanomyces Yeast] || Michael Lentz Brian Martyniak || 2016 || Not open access; masters thesis.|-| [http://femsyr.oxfordjournals.org/content/early/2016/12/11/femsyr.fow105 Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains] || Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Jessika De Clippeleer, Kathleen Marchal, Gorik De Samblanx, Kris A. Willems, Kevin J. Verstrepen, Guido Aerts, Bart Lievens || 2016 || Not open access.|-| [http://www.nature.com/articles/srep34304 Comparative transcriptome assembly and Chad Harris genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress] || Liliana Godoy, Patricia Vera-Wolf, Claudio Martinez, Juan A. Ugalde & María Angélica Ganga || 2016 || Open access.|-| [http://www.sciencedirect.com/science/article/pii/S0740002016302659 Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages] || Brendan D. Smith, Benoit Divol || 2015 2016 || Free Not open access.

| [http://wwwjournals.scribdplos.comorg/docplosone/277758178/Insightarticle?id=10.1371%2Fjournal.pone.0155140 Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts] || Yi-intoCheng Guo, Lin Zhang, Shao-theXing Dai, Wen-DekkeraXing Li, Jun-anomalaJuan Zheng, Gong-YV396Hua Li, Jing-genome Insight into the Dekkera anomala YV396 genome] || Samuel Aeschlimann Fei Huang || Sept 2015 2016 || Self published on Eureka Brewing BlogOpen access.

| [http://wwwaem.sciencedirectasm.comorg/sciencecontent/articleearly/pii2016/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations05/23/AEM.00515-16.abstract Effects of oxygen availability on acetic acid tolerance and intracellular pH in Dekkera bruxellensis] || Jan SteenselsaClaudia Capusoni, Luk DaenencStefania Arioli, Philippe MalcorpscPaolo Zambelli, Guy DerdelinckxdMd Moktaduzzaman, Hubert Verachtertd, Kevin J. Verstrepen Diego Mora and Concetta Compagno || 2015 2016 || Free Not open access.

| [http://www.ajevonline.org/content/66/3/379 Brettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis] || C.M. Lucy Joseph, Elizabeth A. Albino, Susan E. Ebeler, Linda F. Bisson || 2015 || Not open access|-| [http://link.springer.com/article/10.1007%2Fs00253-015-6769-9 Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains] || S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer || 2015 || Not open access.|-| [http://www.mdpi.com/2304-8158/4/4/581/htm Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast] || Michael Lentz and Chad Harris || 2015 || Open access.|-| [http://www.scribd.com/doc/277758178/Insight-into-the-Dekkera-anomala-YV396-genome Insight into the Dekkera anomala YV396 genome] || Samuel Aeschlimann || 2015, Sept || Self published on Eureka Brewing Blog.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations] || Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen || 2015 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4068659/ Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing] || Sam Crauwels, Bo Zhu, Jan Steensels, Pieter Busschaert, Gorik De Samblanx, Kathleen Marchal, Kris A. Willems, Kevin J. Verstrepen, and Bart Lievens || 2014 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3023/pdf The wine and beer yeast Dekkera bruxellensis] || Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk and Jure Piškur || 2014 || Free Open access. Good summary of up to date information.

| [http://www.sciencedirect.com/science/article/pii/S0168160514003158 Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species] || M. Hulina, E. Harrisona, M. Stratfordb, A.E. Whealsa || 2014 || Not free open access.

| [http://www.brettanomycesproject.com/dissertation/ Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry] || Yakobson || 2011 || MSc thesis. Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 || Free Open access.

| [https://digital.library.adelaide.edu.au/dspace/bitstream/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris|| 2010 || Free Open access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]

| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 || Free Open access.

| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford, Jiranek, Grbin|| 2009 || Not free open access.

| [http://www.sciencedirect.com/science/article/pii/S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 || Not free open access.

| [http://link.springer.com/article/10.1007/s00253-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media] || Harris, Ford Jiranek, Grbin|| 2008 || Not free open access.

| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine] ||Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| 2008 || Free Open access.

| [http://www.sciencedirect.com/science/article/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] ||Vanbeneden, Gils, Delvaux, Delvaux|| 2008 || Not free open access.

| [http://ecoatao.asmuniv-toulouse.orgfr/content1595/61/4/721Brandam_1595.short Genome Survey Sequencing pdf Effect of the Wine Spoilage Yeast ''Dekkera'' (temperature on ''Brettanomyces'') ''bruxellensis'': metabolic and kinetic aspects] || WoolfitBrandam C, Castro-Martínez, RozpędowskaDélia ML, PiškurRamón-Portugal F, Wolfe Strehaiano P. || 2007 2008 || Free Open access.

| [httpshttp://liriasec.kuleuvenasm.beorg/bitstreamcontent/19796/13644/1/Doctoraat+Nele+Vanbeneden721.pdf Release of hydroxycinnamic acids and formation short Genome Survey Sequencing of flavour-active volatile phenols during the beer production process Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] ||Nele VanbenedenWoolfit, Rozpędowska, Piškur, Wolfe || 2007 || PhD Thesis. Free Open access.

| [httphttps://wwwlirias.ncbikuleuven.nlm.nih.govbe/bitstream/1979/1364/pubmed1/12655458 Brettanomyces bruxellensis: effect Doctoraat+Nele+Vanbeneden.pdf Release of oxygen on growth hydroxycinnamic acids and acetic acid formation of flavour-active volatile phenols during the beer production.process ] || Aguilar Uscanga, Délia1, and Strehaiano. Nele Vanbeneden|| 2003 2007 || Free PhD Thesis. Open access.

| [http://linkwww.springerncbi.comnlm.nih.gov/articlepubmed/10.1023%2FA%3A1014927129259 Acetic 12655458 Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production by Dekkera/Brettanomyces yeasts.] || S.NAguilar Uscanga, Délia1, and Strehaiano. Feer || April 2002 2003 || Not free Open access.

| [http://onlinelibrarylink.wileyspringer.com/doiarticle/10.1002/(SICI)1097-0010(199712)75:41023%3C489::AID-JSFA9022FA%3E3.0.CO;2-9/abstract Role of oxygen on acetic 3A1014927129259 Acetic acid production by Dekkera/Brettanomyces/Dekkera in winemakingyeasts.] || Maurizio Ciani and Luisa Ferraro S.N. Feer || 2002, April 1999 || Not free open access.

| [httpshttp://wwwonlinelibrary.jstagewiley.jst.go.jpcom/article/bbb1992/58doi/10.1002/58_10_1803(SICI)1097-0010(199712)75:4%3C489::AID-JSFA902%3E3.0.CO;2-9/_article The Phylogenetic Relationships abstract Role of Species of the Genus oxygen on acetic acid production by Brettanomyces/Dekkera VAN DER WALT Based on the Partial Sequences of 18S and 26S Ribosomal RNAs (Saccharomycetaceae)in winemaking.] || Yuzo Yamada, Minako Matsuda, Kojiro Maeda, Kozaburo Mikata Maurizio Ciani and Luisa Ferraro || 1994 1999, April || Free Not open access. Shows that D. custersianus should be reclassified as a new genus.

| [httphttps://aemwww.asmjstage.orgjst.go.jp/article/bbb1992/content58/5910/858_10_1803/2352.short Localization _article The Phylogenetic Relationships of Species of the Genus Dekkera VAN DER WALT Based on the Partial Sequences of 18S and Characterization of α-Glucosidase Activity in Brettanomyces lambicus26S Ribosomal RNAs (Saccharomycetaceae)] || Shantha KumaraYuzo Yamada, Minako Matsuda, De CortKojiro Maeda, VerachtertKozaburo Mikata || 1993 1994 || Free Open access. Shows that D. custersianus should be reclassified as a new genus.

| [http://onlinelibraryaem.wileyasm.comorg/doicontent/10.100259/8/j2352.2050short Localization and Characterization of α-0416.1982.tb04061.x/abstract Esterase Glucosidase Activity in the Genus Brettanomyceslambicus] || Spaepen and Shantha Kumara, De Cort, Verachtert || 1982 1993 || Brett ester production and destruction. Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1982.tb04061.x/abstract Esterase Activity in the Genus Brettanomyces] || Spaepen and Verachtert || 1982 || Brett ester production and destruction. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1961.tb01791.x/abstract Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour] || R. B. Gilliland B.A., B.Sc., F.R.I.C. || 1961 || Free Open access.

| [https://link.springer.com/article/10.1007/s00253-020-10531-0 A re-evaluation of diastatic ''Saccharomyces cerevisiae'' strains and their role in brewing] || Kristoffer Krogerus and Brian Gibson || 2020 || Review paper; open access.|-| [https://onlinelibrary.wiley.com/doi/10.1002/yea.3380 Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers] || F.A. Cubillos, B. Gibson, N. Grijalva‐Vallejos, K. Krogerus, J. Nikulin || 2019 || Review paper; not open access, but may become open.|-| [https://www.mbaa.com/publications/tq/tqPastIssues/2018/Pages/TQ-55-4-1211-01.aspx How to Brew with Kveik] || Lars Marius Garshol and Richard Preiss || 2018 || Not open access (MBAA membership required); not peer-reviewed nor an actual scientific publication.|-| [https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts] || Richard Preiss, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol, and George van der Merwe || 2018 || Open access. A paper about the family tree of [[Kveik]].|-| [http://www.mdpi.com/2311-5637/4/2/22 Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation] || Joseph P. Barry, Mindy S. Metz, Justin Hughey, Adam Quirk, and Matthew L. Bochman || 2018 || Open access. See also the [https://www.facebook.com/groups/MilkTheFunk/permalink/2037872376240966/ associated MTF thread].|-| [http://www.mdpi.com/2311-5637/4/1/20/html The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor] || Michael Lentz || 2018 || Open access. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2029471700414367/associated MTF thread].|-| [https://www.biorxiv.org/content/early/2017/09/27/194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces cerevisiae'' Yeasts] || Richard Preiss, Caroline Tyrawa, George van der Merwe || 2017 || Open access.|-| [http://www.cell.com/current-biology/fulltext/S0960-9822(16)30984-8 Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.] || Margarida Gonçalves, Ana Pontes, Pedro Almeida, Raquel Barbosa, Marta Serra, Diego Libkind, Mathias Hutzler, Paula Gonçalves, José Paulo Sampaio5,'Correspondence information about the author José Paulo Sampaio || 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].|-| [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6?_returnURL=http%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS0092867416310716%3Fshowall%3Dtrue Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || Brigida Gallone, Jan Steensels, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen || 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].|-| [https://brage.bibsys.no/xmlui/handle/11250/2390204 Characterization of genotype and beer fermentation properties of Norwegian Farmhouse Ale Yeasts] || Rasmussen, Truls C. || 2016 || Master thesis on [[Kveik]] yeast identification.|-| [http://www.sciencedirect.com/science/article/pii/S0960982216300641 Independent Origins of Yeast Associated with Coffee and Cacao Fermentation] || Catherine L. Ludlow, Gareth A. Cromie, Cecilia Garmendia-Torres, Amy Sirr, Michelle Hays, Colburn Field, Eric W. Jeffery, Justin C. Fay, Aimée M. Dudley || 2016 || Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract Screening for new brewing yeasts in the non-Saccharomyces sector with ''Torulaspora delbrueckii'' as model] || Maximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, Martin Zarnkow, Fritz Jacob and Mathias Hutzler || 2016 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0740002015002609 Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content] || Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani || 2016 || Not open access.|-| [https://www.researchgate.net/publication/297591073_Terminal_acidic_shock_inhibits_sour_beer_bottle_conditioning_by_Saccharomyces_cerevisiae Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae] || Cody M. Rogers, Devon Veatch, Adam Covey, Caleb Staton, Matthew L. Bochman || 2016 || Describes a method to "train" ''S. cerevisiae'' to be more pH tolerant. Not open access.|-| [http://www.pnas.org/content/early/2016/01/13/1516453113 Social wasps are a Saccharomyces mating nest] || Irene Stefaninia, Leonardo Dapporto, Luisa Berná, Mario Polsinelli, Stefano Turillazzid, and Duccio Cavalieria || 2015 || Found that ''S. cerevisiae'' not only breeds inside the guts of wasps that eat grapes, but also breeds with other species of yeast to create hybrids that survive better in the guts of the wasps.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444983/ Saccharomyces cerevisiae: a nomadic yeast with no niche?] || Matthew R. Goddard, and Duncan Greig || 2015 || Proposes new hypothesis that ''S. cerevisiae'' is a generalized and nomadic microbe rather than a fruit-loving microbe based on the "neutral theory of ecology". Free Open access. |-| [http://eprints.lincoln.ac.uk/18474/ Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir] || Knight, Sarah and Klaere, Steffen and Fedrizzi, Bruno and Goddard, Matthew || 2015 || Open access. This is the first quantitative demonstration of a microbial component of terroir.

| [http://eprintswww.lincolnsciencedirect.ac.ukcom/science/article/18474pii/ Regional microbial signatures positively correlate S0023643815300827?np=y Alcohol-brewing properties of acid- and bile-tolerant yeasts co-cultured with differential wine phenotypes: evidence for a microbial aspect to terroirlactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia] || KnightTakashi Kuda Sarengaole, Sarah and KlaereHajime Takahashi, Steffen and Fedrizzi, Bruno and Goddard, Matthew Bon Kimura || 2015 || Free Not open access. This is the first quantitative demonstration of a microbial component of terroir.

| [http://www.sciencedirectresearchgate.comnet/sciencepublication/article/pii/S0023643815300827?np=y Alcohol-brewing properties of acid- and bile260946772_Pyrosequencing_reveals_regional_differences_in_fruit-tolerant yeasts coassociated_fungal_communities Pyrosequencing reveals regional differences in fruit-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongoliaassociated fungal communities] || Takashi Kuda SarengaoleMichael W. Taylor, Hajime TakahashiPeter Tsai, Bon Kimura Nicole Anfang, Howard A. Ross, and Matthew R. Goddard || 2015 || Not free Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [http://wwwonlinelibrary.researchgatewiley.netcom/publicationdoi/260946772_Pyrosequencing_reveals_regional_differences_in_fruit-associated_fungal_communities Pyrosequencing reveals regional differences in 10.1002/jib.154/full Genetic and physiological characterization of yeast isolated from ripe fruit-associated fungal communitiesand analysis of fermentation and brewing potential] || Michael W. TaylorLentz, Peter TsaiTravis Putzke, Nicole Anfang, Howard A. RossRick Hessler, and Matthew R. Goddard Eric Luman || 2015 2014 || Free Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.

| [http://www.researchgate.net/publication/233808658_Biotechnological_potential_of_non-Saccharomyces_yeasts_isolated_during_spontaneous_fermentations_of_Malvar_%28Vitis_vinifera_cv._L.%29 Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)] || Cordero-Bueso, Esteve Zarzoso, Cabellos, Gil-Díaz || 2012 || Free Open access. Records secondary metabolites produced by various wild yeasts in mono-culture fermentations of wine must.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10article/pii/S0308814617302911#t0020 Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains] || Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger, Thomas Becker || 2017 || |-| [http://www.sciencedirect.1002com/jscience/article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K.2050Arendt || 2016 |||-0416| [http://www.2004asbcnet.tb00199org/publications/journal/vol/2016/Pages/ASBCJ-2016-2007-01.x/pdf The Use and Effects aspx Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal ActivityBased on the Lactonization of the Hydroxylated Products] || Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, Mycotoxins and GushingMakoto Shimoyamada || 2016 || Not open access.|-| [http: A Review//www.sciencedirect.com/science/article/pii/S0168160515301033 Metabolic strategies of beer spoilage lactic acid bacteria in beer] || Deirdre PAndreas J. Lowe and Elke KGeissler, Jürgen Behr, Kristina von Kamp, Rudi F. Arendt Vogel || 2012 2015 || Free Not open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jibj.492050-0416.2004.tb00199.x/pdf 125th Anniversary Review: The Use and Effects of Lactic Acid Bacteria in brewing: The goodMalting and Brewing with Their Relationships to Antifungal Activity, the bad Mycotoxins and the uglyGushing: A Review]|| Vriesekoop, Krahl, Hucker, Menz Deirdre P. Lowe and Elke K. Arendt || 2012 || Free Open access.

| [http://wwwonlinelibrary.researchgatewiley.netcom/profiledoi/Maret_Du_Toit210.1002/publicationjib.49/225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/53f65a850cf22be01c41eafd.pdf?disableCoverPage=true Lactobacillus125th Anniversary Review: Bacteria in brewing: The good, the Next Generation of Malolactic Fermentation Starter Cultures — an Overviewbad and the ugly] || Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber Vriesekoop, Krahl, Hucker, Menz || 2010 2012 || Free Open access. Review paper.

| [http://www.microbialcellfactoriesresearchgate.comnet/contentprofile/8Maret_Du_Toit2/1publication/3 Pediocins225859608_Lactobacillus_the_Next_Generation_of_Malolactic_Fermentation_Starter_Culturesan_Overview/links/53f65a850cf22be01c41eafd.pdf?disableCoverPage=true Lactobacillus: The bacteriocins the Next Generation of Pediococci. Sources, production, properties and applicationsMalolactic Fermentation Starter Cultures — an Overview] || Maria Papagianni Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber || 2009 2010 || Free Open access. Review paper.

| [http://peoplewww.westminstercollegesciencedirect.educom/studentsscience/cds0709article/RESEARCHpii/Fundamentals%20of%20beer%20and%20hop%20chemistryS0308814609004373 Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates.doc Fundamentals of Beer and Hop Chemistry] || Keukeleire Ivan Salmeron, Pablo Fuciños, Dimitris Charalampopoulos, Severino S. Pandiella || August 12, 1998 2009 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Free access.

| [http://www.sciencedirectmicrobialcellfactories.com/sciencecontent/article8/pii1/S0168160503001533 Beer spoilage bacteria 3 Pediocins: The bacteriocins of Pediococci. Sources, production, properties and hop resistanceapplications] || Sakamoto and Konings Maria Papagianni || 2003 2009 || Another useful paper for antimicrobial properties of hops and bacterial resistance. Not free Open access.

| [http://aemwww.asmsciencedirect.orgcom/contentscience/60article/9pii/3074.short Localization S0168160509000051 Broth and Characterization agar hop-gradient plates used to evaluate the beer-spoilage potential of α-Glucosidase Activity in Lactobacillus brevisand Pediococcus isolates] || De CortM. Haakensen, Shantha KumaraA. Schubert, Verachtert B. Ziola || 1994 2009 || Free accessMeasured growth in beer of many strains and species of LAB.

| [http://wwwpeople.ncbiwestminstercollege.nlm.nih.govedu/pmcstudents/articlescds0709/PMC547135RESEARCH/ Growth Response Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Lactobacillus brevis to Aeration Beer and Organic Catalysts.Hop Chemistry] || J. R. Stamer and B. O. Stoyla. Keukeleire || Sep 1967 1998, August 12 || Referenced by [http:Useful information regarding how beta acids and iso-alpha acids inhibit//www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]effect the grown of gram-positive bacteria and LAB. Free AccessOpen access.

| [http://ijsbwww.sgmjournalssciencedirect.orgcom/contentscience/52article/6pii/2003.full.pdf Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beerS0168160503001533 Beer spoilage bacteria and hop resistance] || C. Melissa Dobson, Harry Deneer, Sun Lee, Sean Hemmingsen, Sarah Glaze Sakamoto and Barry Ziola Konings || 2002 2003 || Free Another useful paper for antimicrobial properties of hops and bacterial resistance. Not open access.

| [http://aem.asm.org/content/60/9/3074.short Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis] || De Cort, Shantha Kumara, Verachtert || 1994 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC547135/ Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts.] || J. R. Stamer and B. O. Stoyla. || 1967, Sept || Referenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Open Access.|-| [http://ijsb.sgmjournals.org/content/52/6/2003.full.pdf Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer] || C. Melissa Dobson, Harry Deneer, Sun Lee, Sean Hemmingsen, Sarah Glaze and Barry Ziola || 2002 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1214648/ Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria] || Koji Suzuki, Kazumaru Iijima, Kazutaka Ozaki, and Hiroshi Yamashita || 2005 || Free Open access.

==Lambic , Spontaneous Fermentation, and Spontaneous other Mixed Fermentationbeers==

| [httphttps://www.sciencedirectresearchgate.comnet/sciencepublication/article/pii/S074000201500012X 341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities The microbial diversity power of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentationsour – A review: Old traditions, new opportunities.] || SpitaelsS. Bossaert, Wieme, Janssens, Aerts, Van LandschootS. Crauwels, G. De Vuyst, Vandamme Rouck and B. Lievens || August 2015 2019 || Not free accessOpen Access

| [httphttps://www.sciencedirectncbi.comnlm.nih.gov/sciencepmc/articlearticles/piiPMC6252343/S0740002014002548 Microbiota Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and metabolites Maturation Explain the Successive Growth of aged bottled gueuze beers converge to the same compositionSpecific Bacterial and Yeast Species] || SpitaelsJonas De Roos, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van LandschootPeter Vandamme, and Luc De Vuyst, Vandamme || May 2015 2018 || Not free Open access

| [httphttps://weitzlabaem.seasasm.harvard.eduorg/filescontent/weitzlab85/files1/2014_cell_jarosz.pdf Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prione02226-Based Transformation 18 The Interior Surfaces of MetabolismWooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production] || Daniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex KJ. Lancaster, Assaf RotemDe Roos, Amelia Chang, Gregory AD. NewbyVan der Veken,David A. Weitz, Linda F. Bisson, and Susan LindquistL. De Vuyst || Aug 2014 2018 || Free Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [httphttps://www.cellncbi.comnlm.nih.gov/cellpubmed/abstract/S0092-8674(14)00974-X An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists30246252?dopt=Abstract Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production] || Daniel F. Jarosz, Alex K. Lancaster, Jessica C.S. Brown, Susan Lindquist. Jonas De Roos and Luc De Vuyst || 28 August 2014 2018 || Not free Review paper; not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://www.plosonemdpi.orgcom/article2306-5710/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity 3/4/51 Acid and Volatiles of Traditional Spontaneously Fermented Commercially-Available Lambic BeerBeers] || SpitaelsKatherine Thompson Witrick, WiemeSusan E. Duncan, JanssensKen E. Hurley, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme and Sean F. O’Keefe || April 18, 2014 2017 || Free Open access. Many errors regarding the brewing process and other aspects of lambic that are not the focus of the paper, however the analytical data is useful. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1863074047054134/ this MTF thread].

| [http://www.sciencedirectasbcnet.comorg/publications/journal/sciencevol/article2017/piiPages/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of the PastAcid Beers] || Verachtert and Denderlinckx Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. Schutter, Elke K. Arendt || 2014 2017 || Not free open access(see citations on MTF wiki [https://www.facebook.com/groups/MilkTheFunk/permalink/1794446487250224/ and summary on MTF]).

| [httphttps://wwwlookaside.annualreviewsfbsbx.orgcom/doifile/abs/10Final%20work%202%20-%20Thomas%20H%C3%BCbbe.1146/annurevpdf?token=AWyH17JH23uJ-microwby5L7bZBZ-091213_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-113025 Taming Wild Yeast: Potential Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of Conventional and Nonconventional Yeasts mixed cultures on microbiological development in Industrial FermentationsBerliner Weisse (master thesis)] || Steensels and Verstrepen Thomas Hübbe || 2014 2016 || Not free accessAvailable on MTF

| [http://www.plosonesciencedirect.orgcom/science/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible pii/S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for Multi-Stage Fermentation of American Coolship Alelambic beer fermentation] || BokulichSpitaels, Wieme, Janssens, Aerts, BamforthVan Landschoot, Mills De Vuyst, Vandamme || April 182015, 2012 August || Free Not open access.

| [httpshttp://vtechworkswww.libsciencedirect.vt.educom/bitstreamscience/handlearticle/10919pii/19203/Witrick_KA_D_2012.pdf?sequence=1&isAllowed=y Characterization S0740002014002548 Microbiota and metabolites of aroma and flavor compounds present in lambic (aged bottled gueuze) beerbeers converge to the same composition] || Katherine Witrick Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme || 2012 2015, May || PhD Thesis. Free Not open access.

| [http://onlinelibraryweitzlab.wileyseas.comharvard.edu/doifiles/10.1002weitzlab/files/jib2014_cell_jarosz.34/full Occurrence of sotolonpdf Cross-Kingdom Chemical Communication Drives a Heritable, abhexon and theaspiraneMutually Beneficial Prion-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’Based Transformation of Metabolism]|| ScholtesDaniel F. Jarosz, NizetJessica C.S. Brown, Colin Gordon A. Walker, Manoshi S. Datta, W. Lloyd Ung, Alex K. Lancaster, Assaf Rotem, Amelia Chang, Gregory A. Newby,David A. Weitz, Linda F. Bisson, and Susan Lindquist. || 2012 2014, August || Free Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://onlinelibrarywww.wileycell.com/doicell/10.1002abstract/j.2050S0092-8674(14)00974-X An Evolutionarily Conserved Prion-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”like Element Converts Wild Fungi from Metabolic Specialists to Generalists] || DankovtsevDaniel F. Jarosz, VostrikovAlex K. Lancaster, Markina Jessica C.S. Brown, Susan Lindquist. || 2002 2014, 28 August || Free Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/j.2050-0416.19971371%2Fjournal.tb00939pone.x/abstract Microbiological Aspects 0095384 The Microbial Diversity of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic AleTraditional Spontaneously Fermented Lambic Beer] || MartensSpitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, IserentantDe Vuyst, Verachtert Vandamme || 1997 2014, April 18 || Free Open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/j.2050-0416.1992.tb01126.xpii/abstract Synthesis S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic FermentationPast] || Martens, Dawoud, Verachtert and Denderlinckx || 1992 2014 || Free Not open access.

| [http://onlinelibrarywww.wileyannualreviews.comorg/doi/abs/10.10021146/j.2050annurev-micro-091213-0416.1991.tb01082.x/abstract Wort Enterobacteria 113025 Taming Wild Yeast: Potential of Conventional and Other Microbial Populations Involved During the First Month of Lambic FermentationNonconventional Yeasts in Industrial Fermentations] || Martens, Dawoud, Verachtert Steensels and Verstrepen|| 1991 2014 || Free Not open access.

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/j1371%2Fjournal.pone.20500035507 Brewhouse-0416.1991.tb01064.x/abstract Identification of Lambic Superattenuating MicroResident Microbiota Are Responsible for Multi-Organisms By the Use Stage Fermentation of Selective AntibioticsAmerican Coolship Ale] || Shantha Kumara and Verachtert Bokulich, Bamforth, Mills || 1991 2012, April 18 || Free Open access.

| [httphttps://onlinelibraryvtechworks.wileylib.comvt.edu/doibitstream/10.1002handle/10919/19203/j.2050-0416.1978Witrick_KA_D_2012.tb03888.x/abstract Fatty Acids and Esters Produced During the Spontaneous Fermentation pdf?sequence=1&isAllowed=y Characterization of Lambic aroma and Gueuzeflavor compounds present in lambic (gueuze) beer] || Spaepen, Van Oevelen, Verachtert Katherine Witrick || 1978 2012 || Free PhD Thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.2050-0416.1977.tb03825.x34/abstract Microbiological Aspects full Occurrence of Spontaneous Wort Fermentation sotolon, abhexon and theaspirane-derived molecules in the Production of Lambic and Gueuzebeers. Chemical similarities with ‘yellow wines’] || Van OevelenScholtes, SpaepenNizet, Timmermans, Verachtert Colin || 1977 2012 || The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19752002.tb06953tb00578.x/abstract Synthesis of Aroma Components During Fermentation Studies on the Spontaneous Fermentation of Lambic and GueuzeTraditional Russian Drink “Sourish Shchi”] || Van OevelenDankovtsev, Vostrikov, De L'Escaille Verachtert Markina || 1976 2002 || Free Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1997.tb00939.x/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale] || Martens, Iserentant, Verachtert || 1997 || Open access.|-| [http://www.lambic.info/images/b/b5/Verachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.pdf Properties of Belgian acid beers and their microflora. Part I. The production of gueuze and related refreshing acid beers] || Verachtert H, Iserentant D || 1995 || |-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1992.tb01126.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation] || Martens, Dawoud, Verachtert || 1992 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation] || Martens, Dawoud, Verachtert || 1991 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01064.x/abstract Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics] || Shantha Kumara and Verachtert || 1991 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1978.tb03888.x/abstract Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze] || Spaepen, Van Oevelen, Verachtert || 1978 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1977.tb03825.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze] || Van Oevelen, Spaepen, Timmermans, Verachtert || 1977 || The source of the data used to create the Apte chart of which microbes are active at a given time in Lambic Fermentation as presented in his 2004 slideshow and in Wild Brews. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1975.tb06953.x/abstract Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze] || Van Oevelen, De L'Escaille Verachtert || 1976 || Open access.|-| [http://elifesciences.org/content/4/e04634 Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance] || Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola, David A Mills || 2015, March 9, 2015 || Free Open access; measures LAB and yeast populations throughout a brewery with a coolship, controlled sour beer production, and traditional ''clean'' beer production. Also contains info about hop resistance levels of different LAB species.|-| [http://www.sciencedirect.com/science/article/pii/S0168160515301896 Microbial diversity and metabolite composition of Belgian red-brown acidic ales] || Snauwaert, Roels, Van Nieuwerberg, Van Landschoot, De Vuyst, Vandamme || 2016, March || Not open access

| [http://barclayperkinswww.blogspotcell.nlcom/2015cell/05fulltext/brettanomycesS0092-hero8674(16)31071-or-villain.html Brettanomyces – hero or villain?6 Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || Ron PattensonBrigida Gallone1, ''Shut Up About Barclay Perkins'' Jan Steensels1, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin J. Verstrepen. || May 2015 2016-09 || Ron's analysis of a study on Brettanomyces beers in Open Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the Journal of the Institute -family-tree-of Brewing, Volume 67, Issue 3, May-June 1961beer/ Popular Mechanics overview].

| [http://barclayperkins.blogspot.nl/2015/05/brettanomyces-hero-or-villain.html Brettanomyces – hero or villain?] || Ron Pattenson, ''Shut Up About Barclay Perkins'' || 2015-05 || Ron's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961. |-| [http://pubs.acs.org/doi/full/10.1021/jf5052943 Analysis of Beers from an 1840s’ Shipwreck] || John Londesborough, Michael Dresel, Brian Gibson, Riikka Juvonen, Ulla Holopainen, Atte Mikkelson, Tuulikki Seppänen-Laakso, Kaarina Viljanen, Hannele Virtanen, Arvi Wilpola, Thomas Hofmann, and Annika Wilhelmson || Feb 2015 -02 || Chemical analysis of historical beers found to have bacteria in them. [http://www.vtt.fi/files/news/2012/Hylkyolut_Maarianhamina_10052012_Wilhelmson.pdf Press conference that says 4 live species of Lactobacillus were found.] Free Open access.

| [http://www.sciencedirect.com/science/journal/23526181?sdc=1 Journal of Ethnic Foods] || NA || NA || Open access.|-| [http://mmbr.asm.org/content/77/2/157.full The Microbiology of Malting and Brewing] || Nicholas A. Bokulicha and Charles W. Bamforth || 2013, June 2013 || Free Open access. |-| [https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf Use of beta-glucosidase activity for flavour enhancement in specialty beers] || Luk Daenen || 2012 (presentation) || Open access. |-| [http://fbns.ncsu.edu/USDAARS/Acrobatpubs/P351-375/p359.pdf Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids] || E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake || 2009 || Open access.

| [https://wwwlirias.uclouvainkuleuven.be/cpsbitstream/ucl1979/doc1364/inbr1/documents/presentation-luk-daenenDoctoraat+Nele+Vanbeneden.pdf Use Release of betahydroxycinnamic acids and formation of flavour-glucosidase activity for flavour enhancement in specialty beersactive volatile phenols during the beer production process] || Luk Daenen Nele Vanbeneden || 2012 (presentation) 2007 || Free PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [http://fbnswww.ncsuncbi.edunlm.nih.gov/USDAARSpubmed/Acrobatpubs/P35114759156 Ferulic acid release and 4-375/p359vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.pdf Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids] || E.R.D. NetaCoghe S, Benoot K, Delvaux F, S.D. JohanningsmeierVanderhaegen B, MDelvaux FR.A.Drake || 2009 2004 || Free Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.

| [httpshttp://liriasonlinelibrary.kuleuvenwiley.becom/bitstreamdoi/197910.1002/1364j.2050-0416.1986.tb04405.x/1/Doctoraat+Nele+Vanbenedenepdf Organic Acids and Glycerol in Beer.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process] || Nele Vanbeneden Klopper, Angelino, Tuning, and Vermeire || 2007 1986 || PhD thesis. Free access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [http://wwwonlinelibrary.ncbiwiley.nlmcom/doi/10.1002/j.nih2050-0416.gov1966.tb02950.x/pubmed/14759156 Ferulic acid release epdf Changes in resin Composition and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiaeBrewing Behaviour of Hops During Storage.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FRA. L. Whitear || 2004 1965 || Not free access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.

These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers. Also a list of database resources.

| [http://www.moconncyc.co.uk/ National Collect of Yeast Cultures] || || || Yeast bank.|-| [https://www.atcc.org ATCC] || || || Yeast bank.|-| [http://www.straininfo.net/ Straininfo] || || || Database of strains.|-| [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species.|-| [http://www.better-bottle.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20StudyClosuresOxygenPassageStudy.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || 2011, November 10, 2011 || Study performed by Better Bottle. Free Open access.|-| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || contains Apte's charts for oxygen permeability and other notable references. Open access.

| [http://web.archive.org/web/20100410025103/http://www2.parc.com/emdl/members/apte/flemishredaleslides_nchf.shtml How to Make pdf Pickled beer: Concepts of Sour Ale: an inquiry] || Raj Apte || 2004 || contains Apte's charts for oxygen permeability and other notable referencesA presentation about sour beer. Free Open access.

| [http://www2.parc.com/emdl/members/apte/slides_nchfGingerBeer.pdf Pickled Lactic Acid Beverages: sour beer: Concepts of Sour Ale, (milk), & soda] || Raj Apte || 2004 || A presentation about sour beerand other lactic fermentations. Free access.

| [http://www.babblebelt.com/newboard/brew_resource/Horse_of_a_Different_Color.pdf Horse of a Different Color] || Nate Sampson, Michael Tonsmeire, Steve Gale, Tomme Arthur, Al Buck, Cisco ?, Sean Paxton|| || Round table tasting and discussion of brett primary beers. The author of the transcript is not listed. Free Open access.

| [http://www.soest.hawaii.edu/GG/FACULTY/jahren/GG711jahren/readings/DeKeers1996.pdf The Mystery of Lambic Beer] || Jacques De Keersmaecker || 1996 || Article in Scientific American. Free Open access.

* [[NHC HomebrewCon Seminars]]