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* Two recent studies have found a very high occurrence of ''Lactobacillus acetotolerans'' in many mixed fermentation sour beers(see [https://www.facebook.com/groups/MilkTheFunk/posts/4652629078098603 this associated MTF thread for discussions]:
** [https://www.sciencedirect.com/science/article/pii/S0740002020302471 Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider; Tyakht et al. 2021.]
** [https://www.biorxiv.org/content/10.1101/2021.07.21.453094v1 Mixed culture metagenomics of the microbes making sour beer; Bochman et al 2021.]