615
edits
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modified date format to correct sorting by year errors
| [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.
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| [http://www.scribd.com/doc/277758178/Insight-into-the-Dekkera-anomala-YV396-genome Insight into the Dekkera anomala YV396 genome] || Samuel Aeschlimann || 2015, Sept 2015 || Self published on Eureka Brewing Blog.
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| [http://www.sciencedirect.com/science/article/pii/S0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations] || Jan Steenselsa, Luk Daenenc, Philippe Malcorpsc, Guy Derdelinckxd, Hubert Verachtertd, Kevin J. Verstrepen || 2015 || 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.
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| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts.] || S.N. Feer || 2002, April 2002 || Not open access.
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| [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 1999 || Not open access
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| [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://www.sciencedirect.com/science/article/pii/S0168160509000051 Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates] || M. Haakensen, A. Schubert, B. Ziola || 2009 || Measured growth in beer of many strains and species of LAB.
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| [http://people.westminstercollege.edu/students/cds0709/RESEARCH/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer and Hop Chemistry] || Keukeleire || 1998, August 12, 1998 || Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Open access.
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| [http://www.sciencedirect.com/science/article/pii/S0168160503001533 Beer spoilage bacteria and hop resistance] || Sakamoto and Konings || 2003 || 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.
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| [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. || Sep 1967 , Sept || Referenced by [http://www.milkthefunk.com/wiki/Lactobacillus#Lacto_Chart Wyeast 5223 L. brevis]. Open Access.
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| [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.
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| [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 2015 || Not open access
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| [http://www.sciencedirect.com/science/article/pii/S0740002014002548 Microbiota and metabolites of aged bottled gueuze beers converge to the same composition] || Spitaels, Van Kerrebroeck, Wieme, Snauwaert, Aerts, Van Landschoot, De Vuyst, Vandamme || 2015, May 2015 || Not open access
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| [http://weitzlab.seas.harvard.edu/files/weitzlab/files/2014_cell_jarosz.pdf Cross-Kingdom Chemical Communication Drives a Heritable, Mutually Beneficial Prion-Based Transformation of Metabolism] || Daniel F. Jarosz, Jessica C.S. Brown, 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. || Aug 2014 , August || Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].
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| [http://www.cell.com/cell/abstract/S0092-8674(14)00974-X An Evolutionarily Conserved Prion-like Element Converts Wild Fungi from Metabolic Specialists to Generalists] || Daniel F. Jarosz, Alex K. Lancaster, Jessica C.S. Brown, Susan Lindquist. || 2014, 28 August 2014 || Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].
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| [http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0095384 The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer] || Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme || 2014, April 18, 2014 || Open access
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| [http://www.sciencedirect.com/science/article/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences of the Past] || Verachtert and Denderlinckx || 2014 || Not open access.
| [http://www.annualreviews.org/doi/abs/10.1146/annurev-micro-091213-113025 Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations] || Steensels and Verstrepen|| 2014 || Not open access
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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 || 2012, April 18, 2012 || Open access.
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| [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1&isAllowed=y Characterization of aroma and flavor compounds present in lambic (gueuze) beer] || Katherine Witrick || 2012 || PhD Thesis. 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.
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| [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 || 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.
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| [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 2016 || Not open access
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| [http://barclayperkins.blogspot.nl/2015/05/brettanomyces-hero-or-villain.html Brettanomyces – hero or villain?] || Ron Pattenson, ''Shut Up About Barclay Perkins'' || 2015, May 2015 || Ron's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961.
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| [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, Feb 2015 || 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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| [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 || Open access.
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| [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.
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| [http://www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || 2011, November 10, 2011 || Study performed by Better Bottle. Open access.
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| [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.