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- Note: this page is no longer actively maintained.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. {| class="wikitable sortable"|-! Title !! Authors !! Date !! Note|-| [https://www.sciencedirect.com/science/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.|-| [https://www.ncbi.nlm.nih.gov/pubmed/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/ Analysis of Organic Acids, Carbohydrates, and Yeast Quantity of Beers Brewed with Brettanomyces Yeast] || 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 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 || 2016 || Not open access.|-| [http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0155140 Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts] || Yi-Cheng Guo, Lin Zhang, Shao-Xing Dai, Wen-Xing Li, Jun-Juan Zheng, Gong-Hua Li, Jing-Fei Huang || 2016 || Open access.|-| [http://aem.asm.org/content/early/2016/05/23/AEM.00515-16.abstract Effects of oxygen availability on acetic acid tolerance and intracellular pH in Dekkera bruxellensis] || Claudia Capusoni, Stefania Arioli, Paolo Zambelli, Md Moktaduzzaman, Diego Mora and Concetta Compagno || 2016 || 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 || 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 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. 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 || 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 || 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 || 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 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 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 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 || 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 open access.|-| [http://oatao.univ-toulouse.fr/1595/1/Brandam_1595.pdf Effect of temperature on ''Brettanomyces bruxellensis'': metabolic and kinetic aspects] || Brandam C, Castro-Martínez, Délia ML, Ramón-Portugal F, Strehaiano P. || 2008 || Open access.|-| [http://ec.asm.org/content/6/4/721.short Genome Survey Sequencing of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Woolfit, Rozpędowska, Piškur, Wolfe || 2007 || Open access|-| [https://lirias.kuleuven.be/bitstream/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process ] ||Nele Vanbeneden|| 2007 || PhD Thesis. Open access.|-| [http://www.ncbi.nlm.nih.gov/pubmed/12655458 Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.] || Aguilar Uscanga, Délia1, and Strehaiano. || 2003 || Open access.|-| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts.] || S.N. Feer || 2002, April || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199712)75:4%3C489::AID-JSFA902%3E3.0.CO;2-9/abstract Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking.] || Maurizio Ciani and Luisa Ferraro || 1999, April || Not open access|-| [https://www.jstage.jst.go.jp/article/bbb1992/58/10/58_10_1803/_article The Phylogenetic Relationships of Species of the Genus Dekkera VAN DER WALT Based on the Partial Sequences of 18S and 26S Ribosomal RNAs (Saccharomycetaceae)] || Yuzo Yamada, Minako Matsuda, Kojiro Maeda, Kozaburo Mikata || 1994 || Open access. Shows that D. custersianus should be reclassified as a new genus. |-| [http://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 || 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 || 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.brettanomycesprojectmdpi.com/dissertation2311-5637/ Pure Culture Fermentation Characteristic 4/2/22 Two Novel Strains of Brettanomyces Yeast Species 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 Brewing Industry[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] || Yakobson Michael Lentz || 2011 2018 ||Open access. See also [https://www.facebook.com/groups/MilkTheFunk/permalink/2029471700414367/associated MTF thread].

| [httphttps://onlinelibrarywww.wileybiorxiv.comorg/doicontent/10.1111early/2017/09/j.1365-2672.2007.03566.x27/pdf Screening and evaluation of the glucoside hydrolase activity in 194969 Traditional Norwegian Kveik Yeasts: Underexplored Domesticated ''Saccharomyces and Brettanomyces brewing yeastscerevisiae'' Yeasts] || Daenen, Saison, SterckxRichard Preiss, DelvauxCaroline Tyrawa, Verachtert, DerdelinckxGeorge van der Merwe || 2008 2017 || Open access.

| [httpshttp://digitalwww.librarycell.adelaide.edu.aucom/dspacecurrent-biology/bitstreamfulltext/2440/60535/1/02wholeS0960-9822(16)30984-8 Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris 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 || 2010 2016 || PhD thesis. HCA's are the precursors to phenolic compounds in beerOpen access. See phenol production in also [[BrettanomycesSaccharomyces#History_of_Domestication|history of yeast domestication]].

| [http://onlinelibrarywww.wileycell.com/doicell/10.1111fulltext/j.1567S0092-8674(16)31071-13646?_returnURL=http%3A%2F%2Flinkinghub.2008elsevier.00421.x/full Evaluation com%2Fretrieve%2Fpii%2FS0092867416310716%3Fshowall%3Dtrue Domestication and Divergence of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersSaccharomyces cerevisiae Beer Yeasts] || Daenen Brigida Gallone, SaisonJan Steensels, SterckxTroels Prahl, DelvauxLeah Soriaga, VerachtertVeerle Saels, DerdelinckxBeatriz 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 || 2008 2016 || Open access. See also [[Saccharomyces#History_of_Domestication|history of yeast domestication]].

| [httphttps://linkbrage.springerbibsys.comno/articlexmlui/10.1007handle/11250/s00253-008-1708-7 Survey 2390204 Characterization of enzyme activity responsible for phenolic off-flavour production by Dekkera genotype and Brettanomyces yeastbeer fermentation properties of Norwegian Farmhouse Ale Yeasts] || HarrisRasmussen, Ford Jiranek, GrbinTruls C. || 2009 2016 || Master thesis on [[Kveik]] yeast identification.

| [http://linkwww.springersciencedirect.com/science/article/10.1007pii/s00253-008-1708-7 Genome Survey Sequencing S0960982216300641 Independent Origins of the Wine Spoilage Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''Associated with Coffee and Cacao Fermentation] || AgnolucciCatherine L. Ludlow, Gareth A. Cromie, VigentiniCecilia Garmendia-Torres, CapursoAmy Sirr, MericoMichelle Hays, TirelliColburn Field, CompagnoEric W. Jeffery, FoschinoJustin C. Fay, NutiAimée M. Dudley || 2009 2016 || Studied isolating wild ''S. cerevisiae'' from coffee beans. Open access.

| [http://linkonlinelibrary.springerwiley.com/articledoi/10.10071002/s00253yea.3146/abstract Screening for new brewing yeasts in the non-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic mediaSaccharomyces sector with ''Torulaspora delbrueckii'' as model] || HarrisMaximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, Ford JiranekMartin Zarnkow, GrbinFritz Jacob and Mathias Hutzler || 2008 2016 || Not open access.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1111article/j.1567-1364.2008.00415.xpii/full The effect of sugar concentration and temperature on growth S0740002015002609 Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and volatile phenol production by Dekkera bruxellensis in wineto reduce ethanol content] ||Barata, Pagliara, PiccininnoLaura Canonico, TarantinoAlice Agarbati, CiardulliFrancesca Comitini, Malfeito-Ferreira, LoureiroMaurizio Ciani || 2008 2016 || Not open access.

| [httphttps://aemwww.asmresearchgate.orgnet/contentpublication/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus297591073_Terminal_acidic_shock_inhibits_sour_beer_bottle_conditioning_by_Saccharomyces_cerevisiae Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae] || Shantha KumaraCody M. Rogers, Devon Veatch, Adam Covey, De CortCaleb Staton, VerachtertMatthew L. Bochman || 1993 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". 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://www.sciencedirect.com/science/article/pii/S0023643815300827?np=y Alcohol-brewing properties of acid- and bile-tolerant yeasts co-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia] || Takashi Kuda Sarengaole, Hajime Takahashi, Bon Kimura || 2015 || Not open access.|-| [http://www.researchgate.net/publication/260946772_Pyrosequencing_reveals_regional_differences_in_fruit-associated_fungal_communities Pyrosequencing reveals regional differences in fruit-associated fungal communities] || Michael W. Taylor, Peter Tsai, Nicole Anfang, Howard A. Ross, and Matthew R. Goddard || 2015 || Open access. Showed that yeast diversity on wine grapes differs by region; Saccharomyces made up only 0.00005% of the total readings.|-| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.154/full Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential] || Michael Lentz, Travis Putzke, Rick Hessler, and Eric Luman || 2014 || Open access.|-| [http://www.ncbi.nlm.nih.gov/pubmed/24277822 Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate] || Bokulich NA, Thorngate JH, Richardson PM, Mills DA. || 2014 || Suggests link between microbial terroir and vineyard environmental conditions.2050 |-0416| [http://journals.1982plos.tb04061org/plosone/article?id=10.x1371%2Fjournal.pone.0066437 Monitoring Seasonal Changes in Winery-Resident Microbiota] || Nicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills || 2013 || |-| [http:/abstract Esterase Activity /www.nature.com/ismej/journal/v6/n7/full/ismej2011195a.html Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand] || Velimir Gayevskiy and Matthew R Goddard || 2012 || Study leading up to the Genus Brettanomyces2015 Goddard study above focusing on regional genetic differences in ''S. cerevisae''. |-| [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 || Open access. Records secondary metabolites produced by various wild yeasts in mono-culture fermentations of wine must. |-| [http://www.researchgate.net/publication/7651552_Studies_on_growth_and_metabolism_of_Oenococcus_oeni_on_sugars_and_sugar_mixtures Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures] || Spaepen D.-S. Zhang and Verachtert R.W. Lovitt || 1982 2005 || Brett ester production |-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.1249/pdf A history of research on yeasts 9: regulation of sugar metabolism] || James A. Barnett and Karl-Dieter Entian || 2005 || Covers Pasteur effect, Custers effect, glucose repression, etc.|-| [http://journals.plos.org/plosgenetics/article?id=10.1371%2Fjournal.pgen.0010005 Evidence for Domesticated and destructionWild Populations of Saccharomyces cerevisiae] || Justin C Fay, Joseph A Benavides || 2005 || Open access. 

| [http://peoplewww.westminstercollegesciencedirect.educom/studentsscience/cds0709article/RESEARCHpii/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals S0308814617302911#t0020 Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of Beer and Hop Chemistrylactic acid bacteria strains] || Keukeleire Sorelle Nsogning Dongmo, Bertram Sacher, Hubert Kollmannsberger, Thomas Becker || August 12, 1998 2017 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB.

| [http://www.sciencedirect.com/science/article/pii/S0168160503001533 Beer spoilage S0924224415300625 Lactic acid bacteria and hop resistanceas sensory biomodulators for fermented cereal-based beverages] || Sakamoto and Konings Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || 2016 || 2003 |- | Another useful paper for antimicrobial properties [http://www.asbcnet.org/publications/journal/vol/2016/Pages/ASBCJ-2016-2007-01.aspx Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of hops the Hydroxylated Products] || Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and bacterial resistanceMakoto Shimoyamada || 2016 || Not open access.

| [http://aemwww.asmsciencedirect.orgcom/contentscience/60article/9pii/3074.short Localization and Characterization S0168160515301033 Metabolic strategies of α-Glucosidase Activity beer spoilage lactic acid bacteria in Lactobacillus brevisbeer] || De CortAndreas J. Geissler, Shantha KumaraJürgen Behr, Verachtert Kristina von Kamp, Rudi F. Vogel || 1994 2015 ||Not open access.

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

| [https://www.researchgate.net/publication/341353855_The_power_of_sour_-_A_review_Old_traditions_new_opportunities The power of sour – A review: Old traditions, new opportunities.] || S. Bossaert, S. Crauwels, G. De Rouck and B. Lievens || 2019 || Open Access |-| [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6252343/ Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species] || Jonas De Roos, Peter Vandamme, and Luc De Vuyst || 2018 || Open access|-| [https://aem.asm.org/content/85/1/e02226-18 The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production] || J. De Roos, D. Van der Veken, L. De Vuyst || 2018 || Not open access|-| [https://www.ncbi.nlm.nih.gov/pubmed/30246252?dopt=Abstract Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production] || Jonas De Roos and Luc De Vuyst || 2018 || Review paper; not open access.|-| [http://www.mdpi.com/2306-5710/3/4/51 Acid and Volatiles of Commercially-Available Lambic Beers] || Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley, and Sean F. O’Keefe || 2017 || 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.plosoneasbcnet.org/articlepublications/journal/vol/2017/Pages/ASBCJ-2017-3861-01.aspx Sour Brewing: Impact of Lactobacillus amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers] || Lorenzo C. Peyer, Martin Zarnkow, Fritz Jacob, David P. Schutter, Elke K. Arendt || 2017 || Not open access (see citations on MTF wiki [https://www.facebook.com/groups/MilkTheFunk/permalink/1794446487250224/ and summary on MTF]).|-| [https://lookaside.fbsbx.com/file/infoFinal%3Adoi20work%2F10202%20-%20Thomas%20H%C3%BCbbe.1371%2Fjournalpdf?token=AWyH17JH23uJ-wby5L7bZBZ-_G9EbxFbtNZhoHdq9nFQXDyOlNW66kYos4cpt_oOzIGzmllGYexkcE6o3bESICERaG8rSM4SruxzJVAaDb7UaoeAfVvLY_7uNezyeiynjnVG1T1zYyf-Zl4f2E6NwyOIX0y9hlh78XXVWFGHZySDEA Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis)] || Thomas Hübbe || 2016 || Available on MTF|-| [http://www.ponesciencedirect.0095384 com/science/article/pii/S074000201500012X The Microbial Diversity microbial diversity of an industrially produced lambic beer shares members of Traditional Spontaneously Fermented Lambic Beer]a traditionally produced one and reveals a core microbiota for lambic beer fermentation] || Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || April 182015, 2014 August ||Not open access

| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the Pastsame composition] || Verachtert and Denderlinckx Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme || 2014 2015, May ||Not open access

| [http://wwwweitzlab.plosoneseas.orgharvard.edu/files/weitzlab/articlefiles/info%3Adoi%2F10.1371%2Fjournal.pone2014_cell_jarosz.0035507 Brewhousepdf Cross-Resident Microbiota Are Responsible for MultiKingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Stage Fermentation Based Transformation of American Coolship AleMetabolism] || BokulichDaniel F. Jarosz, Jessica C.S. Brown, Gordon A. Walker, Manoshi S. Datta, BamforthW. Lloyd Ung, Mills Alex K. Lancaster, Assaf Rotem, Amelia Chang, Gregory A. Newby,David A. Weitz, Linda F. Bisson, and Susan Lindquist. || April 182014, 2012 August ||Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].

| [httpshttp://vtechworkswww.libcell.vt.edu/bitstream/handlecom/10919cell/19203abstract/Witrick_KA_D_2012.pdf?sequence=1&isAllowed=y Characterization of aroma and flavor compounds present in lambic S0092-8674(gueuze14) beer00974-X An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists] || Katherine Witrick Daniel F. Jarosz, Alex K. Lancaster, Jessica C.S. Brown, Susan Lindquist. ||2014, 28 August | 2012 |Not open access. See [[Pediococcus#Mixed_Culture_Influence| PhD ThesisPediococcus]].

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/jib1371%2Fjournal.pone.34/full Occurrence 0095384 The Microbial Diversity of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’Traditional Spontaneously Fermented Lambic Beer] || ScholtesSpitaels, NizetWieme, Colin Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || 2012 2014, April 18 ||Open access

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/j.2050-0416.1997.tb00939.xpii/abstract Microbiological Aspects S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic AlePast] || Martens, Iserentant, Verachtert and Denderlinckx || 1997 2014 ||Not open access.

| [http://onlinelibrarywww.wileyannualreviews.comorg/doi/abs/10.10021146/j.2050annurev-micro-091213-0416.1992.tb01126.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage 113025 Taming Wild Yeast: Potential of Lambic FermentationConventional and Nonconventional Yeasts in Industrial Fermentations] || Martens, Dawoud, Verachtert Steensels and Verstrepen|| 1992 2014 ||Not open access

| [http://onlinelibrarywww.wileyplosone.comorg/doiarticle/10info%3Adoi%2F10.1002/j1371%2Fjournal.pone.20500035507 Brewhouse-Resident Microbiota Are Responsible for Multi-0416.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month Stage Fermentation of Lambic FermentationAmerican Coolship Ale] || MartensBokulich, DawoudBamforth, Verachtert Mills || 1991 2012, April 18 ||Open access.

| [httphttps://onlinelibraryvtechworks.wileylib.comvt.edu/bitstream/handle/doi10919/10.100219203/jWitrick_KA_D_2012.2050-0416.1991.tb01064.x/abstract Identification pdf?sequence=1&isAllowed=y Characterization of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibioticsaroma and flavor compounds present in lambic (gueuze) beer] || Shantha Kumara and Verachtert Katherine Witrick || 1991 2012 ||PhD Thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/jjib.2050-0416.1978.tb03888.x34/abstract Fatty Acids and Esters Produced During the Spontaneous Fermentation full Occurrence of Lambic sotolon, abhexon and theaspirane-derived molecules in Gueuzebeers. Chemical similarities with ‘yellow wines’] || SpaepenScholtes, Van OevelenNizet, Verachtert Colin || 1978 2012 ||Open access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19772002.tb03825tb00578.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in Studies on the Production of Lambic and GueuzeTraditional Russian Drink “Sourish Shchi”] || Van OevelenDankovtsev, SpaepenVostrikov, Timmermans, Verachtert Markina || 1977 2002 || 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 BrewsOpen access.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19751997.tb06953tb00939.x/abstract Synthesis Microbiological Aspects of Aroma Components During a Mixed Yeast—Bacterial Fermentation in the Spontaneous Fermentation Production of Lambic and Gueuzea Special Belgian Acidic Ale] || Van OevelenMartens, Iserentant, De L'Escaille Verachtert || 1976 1997 ||Open access.

==Oxygen PermeabilityHistorical==These studies focus on historical beer analysis.

| [http://www.moconcell.com/pdfcell/optechfulltext/Closures%20S0092-%20Oxygen%20Passage%20Study.pdf Measurement 8674(16)31071-6 Domestication and Divergence of Oxygen Transfer Rates for Carboy Closures and Air LocksSaccharomyces cerevisiae Beer Yeasts] || Gibbs Brigida Gallone1, 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. || November 10, 2011 2016-09 || Study performed by Better BottleOpen Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the-family-tree-of-beer/ Popular Mechanics overview].

| [http://webbarclayperkins.archiveblogspot.orgnl/web2015/2010041002510305/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://www2pubs.parcacs.comorg/emdldoi/membersfull/apte10.1021/flemishredale.shtml How to Make Sour Ale: jf5052943 Analysis of Beers from an inquiry1840s’ Shipwreck] || Apte 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 || 2004 2015-02 || Not a study, but contains Apte's charts for oxygen permeability and other notable referencesChemical 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.] Open access.