Changes

Overall, the samples were mostly dominated by ''Pediococcus damnosus'' and ''Brettanomyces bruxellensis'', except for two samples of Brewery 2 that were dominated by ''Acetobacter'', and one sample from Brewery 2 and two samples from Brewery 3 that were dominated by an unidentified yeast. Note that these findings conflicted with the findings of Martens et al. who identified ''P. parvulus'' as the dominating ''Pediococcus'' species. These two species are closely related, and an explanation of this discrepancy between the two findings was never found. ''Acetobacter'' numbers were higher in Brewery 1 and 2, and lower in Brewery 3, and were associated with the high acetic acid amounts found in the beers. Smaller amounts of ''Acetobacter'' in Brewery 1 were identified as ''Acetobacter pasteurianus'', and might be the same species in Breweries 2 and 3. Small numbers of ''Lactobacillus'' were found in all samples. ''Weissella'' and ''Leuconostoc'' were found in some samples from Brewery 2, whereas only trace amounts of ''Wessella'' were found in one samples from Brewery 3. A significant amount of ''Pichia'' yeast were found in two of Brewery 2 samples, and trace amounts in the third sample from that brewery. Only trace amounts of ''Pichia'' yeast strains were found in Breweries 1 and 3. Brewery 1 had some amount of ''Candida'' yeast in all samples. Brewery 3 had some amount of ''Candida'' in one sample, but only trace amounts in the other two samples, and Brewery 2 had only trace amounts of ''Candida'' across all three samples. Although detected with DNA sequencing methods, ''Lactobacillus'' and ''Candida'' along with other yeast could not be isolated and grown under lab conditions <ref name="snauwaert"></ref>.

====Metabolic Composition====