Difference between revisions of "Scientific Publications"
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+ | - Note: this page is no longer actively maintained.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. | ||
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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], [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology], and [http://aem.asm.org/ Applied and Environmental Microbiology]. | 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], [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology], and [http://aem.asm.org/ Applied and Environmental Microbiology]. | ||
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==Brettanomyces== | ==Brettanomyces== | ||
− | Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the | + | Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the 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" | {| class="wikitable sortable" | ||
|- | |- | ||
! Title !! Authors !! Date !! Note | ! 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://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 || | + | | [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://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://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. | ||
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| [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://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 | | [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 | ||
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! Title !! Authors !! Date !! Note | ! Title !! Authors !! Date !! Note | ||
+ | |- | ||
+ | | [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. | | [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. | ||
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| [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. | | [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.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. | ||
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| [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://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 Wild Populations of Saccharomyces cerevisiae] || Justin C Fay, Joseph A Benavides || 2005 || Open access. | ||
+ | |||
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! Title !! Authors !! Date !! Note | ! Title !! Authors !! Date !! Note | ||
+ | |- | ||
+ | | [http://www.sciencedirect.com/science/article/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.com/science/article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || 2016 || | | [http://www.sciencedirect.com/science/article/pii/S0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || 2016 || | ||
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|- | |- | ||
! Title !! Authors !! Date !! Note | ! Title !! Authors !! Date !! Note | ||
+ | |- | ||
+ | | [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.asbcnet.org/publications/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/Final%20work%202%20-%20Thomas%20H%C3%BCbbe.pdf?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.sciencedirect.com/science/article/pii/S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation] || Spitaels, Wieme, Janssens, Aerts, Van Landschoot, De Vuyst, Vandamme || 2015, August || Not open access | | [http://www.sciencedirect.com/science/article/pii/S074000201500012X The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation] || Spitaels, Wieme, Janssens, Aerts, Van Landschoot, De Vuyst, Vandamme || 2015, August || Not open access | ||
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! Title !! Authors !! Date !! Note | ! Title !! Authors !! Date !! Note | ||
|- | |- | ||
− | | [http:// | + | | [http://www.cell.com/cell/fulltext/S0092-8674(16)31071-6 Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts] || 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. || 2016-09 || Open Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the-family-tree-of-beer/ Popular Mechanics overview]. |
|- | |- | ||
− | | [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 || 2015 | + | | [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 || 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.] Open access. | ||
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! Title !! Authors !! Date !! Note | ! Title !! Authors !! Date !! Note | ||
+ | |- | ||
+ | | [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 || 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 || Open access. | ||
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| [http://www.ncbi.nlm.nih.gov/pubmed/14759156 Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. || 2004 || Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae. | | [http://www.ncbi.nlm.nih.gov/pubmed/14759156 Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.] || Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. || 2004 || Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae. | ||
+ | |- | ||
+ | | [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1986.tb04405.x/epdf Organic Acids and Glycerol in Beer.] || Klopper, Angelino, Tuning, and Vermeire || 1986 || | ||
|- | |- | ||
| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1966.tb02950.x/epdf Changes in resin Composition and Brewing Behaviour of Hops During Storage.] || A. L. Whitear || 1965 || | | [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1966.tb02950.x/epdf Changes in resin Composition and Brewing Behaviour of Hops During Storage.] || A. L. Whitear || 1965 || | ||
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| [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species. | | [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species. | ||
|- | |- | ||
− | | [http://www. | + | | [http://www.better-bottle.com/pdf/ClosuresOxygenPassageStudy.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || 2011, November 10 || Study performed by Better Bottle. 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/flemishredale.shtml How to Make Sour Ale: an inquiry] || Apte || 2004 || contains Apte's charts for oxygen permeability and other notable references. Open access. | ||
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| [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. 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. Open access. | ||
|- | |- | ||
+ | | [https://books.google.com/books/about/Microbiology_and_Biochemistry_of_Lambic.html?id=b_RDNAEACAAJ Microbiology and Biochemistry of Lambic Beer Overattenuation] || H. M. Chandana Shantha Kumara || 1990 || Dissertation; not open access. See also [http://www.horscategoriebrewing.com/2017/07/lambic-attenuation-and-carbohydrate.html Hors Categorie blog]. | ||
|} | |} | ||
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* [[Podcasts]] | * [[Podcasts]] | ||
* [[Blogs]] | * [[Blogs]] | ||
− | * [[ | + | * [[HomebrewCon Seminars]] |
===External Resources=== | ===External Resources=== |
Latest revision as of 19:50, 19 April 2021
- 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 Cerevisia, The Journal of the Institute of Brewing, The International Journal of Food Microbiology, and Applied and Environmental Microbiology.
Some of the papers are freely accessible and others require journal subscriptions for access.
Brettanomyces
Much of the scientific research done to date on Brettanomyces approaches the yeast from the 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.
Other Yeast/Bacteria
Title | Authors | Date | Note |
---|---|---|---|
A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing | Kristoffer Krogerus and Brian Gibson | 2020 | Review paper; open access. |
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. |
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. |
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. |
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 associated MTF thread. |
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor | Michael Lentz | 2018 | Open access. See also MTF thread. |
Traditional Norwegian Kveik Yeasts: Underexplored Domesticated Saccharomyces cerevisiae Yeasts | Richard Preiss, Caroline Tyrawa, George van der Merwe | 2017 | Open access. |
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 history of yeast domestication. |
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 history of yeast domestication. |
Characterization of genotype and beer fermentation properties of Norwegian Farmhouse Ale Yeasts | Rasmussen, Truls C. | 2016 | Master thesis on Kveik yeast identification. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
Monitoring Seasonal Changes in Winery-Resident Microbiota | Nicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills | 2013 | |
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 2015 Goddard study above focusing on regional genetic differences in S. cerevisae. |
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. |
Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures | D.-S. Zhang and R.W. Lovitt | 2005 | |
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. |
Evidence for Domesticated and Wild Populations of Saccharomyces cerevisiae | Justin C Fay, Joseph A Benavides | 2005 | Open access. |
Lactic Acid Bacteria
Lambic, Spontaneous Fermentation, and other Mixed Fermentation beers
Historical
These studies focus on historical beer analysis.
Title | Authors | Date | Note |
---|---|---|---|
Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts | 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. | 2016-09 | Open Access. See also Popular Mechanics overview. |
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. |
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 | 2015-02 | Chemical analysis of historical beers found to have bacteria in them. Press conference that says 4 live species of Lactobacillus were found. Open access. |
Misc Topics
Title | Authors | Date | Note |
---|---|---|---|
Journal of Ethnic Foods | NA | NA | Open access. |
The Microbiology of Malting and Brewing | Nicholas A. Bokulicha and Charles W. Bamforth | 2013, June | Open access. |
Use of beta-glucosidase activity for flavour enhancement in specialty beers | Luk Daenen | 2012 (presentation) | Open access. |
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. |
Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process | Nele Vanbeneden | 2007 | PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available. |
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. | Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR. | 2004 | Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae. |
Organic Acids and Glycerol in Beer. | Klopper, Angelino, Tuning, and Vermeire | 1986 | |
Changes in resin Composition and Brewing Behaviour of Hops During Storage. | A. L. Whitear | 1965 |
Other resources
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.
Title | Authors | Date | Note |
---|---|---|---|
National Collect of Yeast Cultures | Yeast bank. | ||
ATCC | Yeast bank. | ||
Straininfo | Database of strains. | ||
Mycobank | Database of classified species. | ||
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks | Gibbs | 2011, November 10 | Study performed by Better Bottle. Open access. |
How to Make Sour Ale: an inquiry | Apte | 2004 | contains Apte's charts for oxygen permeability and other notable references. Open access. |
Pickled beer: Concepts of Sour Ale | Raj Apte | 2004 | A presentation about sour beer. Open access. |
Lactic Acid Beverages: sour beer, (milk), & soda | Raj Apte | A presentation about sour beer and other lactic fermentations. | |
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. Open access. | |
Methods of Creating and Maintaining 'Wild' House Cultures | Kyle Kohlmorgan | 2013 | Presentation at NHC 2013. Notes available here. Audio available from the AHA website past presentations section (must be an AHA member for access). |
The Mystery of Lambic Beer | Jacques De Keersmaecker | 1996 | Article in Scientific American. Open access. |
Microbiology and Biochemistry of Lambic Beer Overattenuation | H. M. Chandana Shantha Kumara | 1990 | Dissertation; not open access. See also Hors Categorie blog. |