Difference between revisions of "Scientific Publications"

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m (added lacto paper)
m (A bunch of papers added)
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| [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 ||  
 
| [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 ||  
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| [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
 
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| [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale] ||  Bokulich, Bamforth, Mills || April 18, 2012 ||
 
| [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale] ||  Bokulich, Bamforth, Mills || April 18, 2012 ||
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| [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 ||
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| [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 ||
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| [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 ||
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| [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 ||
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| [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.
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| [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 ||
 
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Revision as of 20:09, 27 December 2014


A listing of peer reviewed scientific publications and non-peer reviewed scientific studies that focus on subject material that is relevant to sour brewing.


Brettanomyces

Title Authors Date Note
Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry Yakobson 2011
Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx 2008
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
Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus Shantha Kumara, De Cort, Verachtert 1993
Esterase Activity in the Genus Brettanomyces Spaepen and Verachtert 1982 Brett ester production and destruction

Lactic Acid Bacteria

Title Authors Date Note
Fundamentals of Beer and Hop Chemistry Keukeleire August 12, 1998 Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB.
Beer spoilage bacteria and hop resistance Sakamoto and Konings 2003 Another useful paper for antimicrobial properties of hops and bacterial resistance.
Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis De Cort, Shantha Kumara, Verachtert 1994

Lambic and Spontaneous Fermentation

Title Authors Date Note
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer] Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme April 18, 2014
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale Bokulich, Bamforth, Mills April 18, 2012
Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale Martens, Iserentant, Verachtert 1997
Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation Martens, Dawoud, Verachtert 1992
Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation Martens, Dawoud, Verachtert 1991
Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze Spaepen, Van Oevelen, Verachtert 1978
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.
Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze Van Oevelen, De L'Escaille Verachtert 1976

Oxygen Permeability

Title Authors Date Note
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks Gibbs November 10, 2011 Study performed by Better Bottle
How to Make Sour Ale: an inquiry Apte 2004 Not a study, but contains Apte's charts for oxygen permeability and other notable references.