Changes

- Note: this page is no longer actively maintained.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 [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], and [http://www.sciencedirect.com/science/journal/01681605 The International Journal of Food Microbiology], and [http://aem.asm.org/ Applied and Environmental Microbiology].

Much of the scientific research done to date on ''Brettanomyces'' approaches the yeast from the view point 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.

| [httphttps://www.brettanomycesprojectsciencedirect.com/dissertationscience/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/ Pure Culture Fermentation Characteristic 2599/ Analysis of Organic Acids, Carbohydrates, and Yeast Quantity of Beers Brewed with Brettanomyces Yeast Species ] || 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 Their Use in 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 Brewing Industrywine apocalypse and other beverages] || Yakobson Brendan D. Smith, Benoit Divol || 2011 2016 ||Not open access.

| [http://onlinelibraryjournals.wileyplos.comorg/doiplosone/article?id=10.1111/j.1365-26721371%2Fjournal.2007pone.03566.x/pdf Screening and evaluation 0155140 Independent Evolution of the glucoside hydrolase activity Winner Traits without Whole Genome Duplication in Saccharomyces and Brettanomyces brewing yeastsDekkera Yeasts] || DaenenYi-Cheng Guo, SaisonLin Zhang, SterckxShao-Xing Dai, DelvauxWen-Xing Li, Jun-Juan Zheng, VerachtertGong-Hua Li, DerdelinckxJing-Fei Huang || 2008 2016 || Open access.

| [httpshttp://digitalaem.libraryasm.adelaide.edu.auorg/dspacecontent/bitstreamearly/24402016/6053505/123/02wholeAEM.pdf Physiological, biochemical and molecular characterisation 00515-16.abstract Effects of hydroxycinnamic oxygen availability on acetic acid catabolism by tolerance and intracellular pH in Dekkera and Brettanomyces yeastsbruxellensis] || Victoria HarrisClaudia Capusoni, Stefania Arioli, Paolo Zambelli, Md Moktaduzzaman, Diego Mora and Concetta Compagno || 2010 2016 || PhD thesisNot open access. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]

| [http://onlinelibrarywww.wileyajevonline.comorg/doicontent/10.111166/j.1567-1364.2008.00421.x3/full Evaluation of the glycoside hydrolase activity of a 379 Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersbruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis] || DaenenC.M. Lucy Joseph, SaisonElizabeth A. Albino, SterckxSusan E. Ebeler, Delvaux, Verachtert, DerdelinckxLinda F. Bisson || 2008 2015 || Not open access

| [http://link.springer.com/article/10.1007/s00253%2Fs00253-008015-17086769-7 Survey 9 Comparative phenomics and targeted use of enzyme activity responsible for phenolic off-flavour production by Dekkera genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces yeastbruxellensis strains] || HarrisS. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, FordG. De Samblanx, JiranekK. Marchal, GrbinY. Van de Peer || 2009 2015 || Not open access.

| [http://linkwww.springermdpi.com/article2304-8158/4/4/10.1007581/s00253-008-1708-7 Genome Survey Sequencing htm Analysis of Growth Inhibition and Metabolism of the Wine Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast ''Dekkera'' (''Brettanomyces'') ''bruxellensis''] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, NutiMichael Lentz and Chad Harris || 2009 2015 || Open access.

| [http://linkwww.springerscribd.com/articledoc/10.1007277758178/s00253Insight-007into-1328the-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media-anomala-YV396-genome Insight into the Dekkera anomala YV396 genome] || Harris, Ford Jiranek, GrbinSamuel Aeschlimann || 2008 2015, Sept || Self published on Eureka Brewing Blog.

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1111article/j.1567-1364.2008.00415.xpii/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wineS0168160515001865 Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations] ||BarataJan Steensels, PagliaraLuk Daenen, PiccininnoPhilippe Malcorps, TarantinoGuy Derdelinckx, CiardulliHubert Verachtert, Malfeito-Ferreira, LoureiroKevin J. Verstrepen || 2008 2015 || Open access.

| [http://www.sciencedirectncbi.comnlm.nih.gov/sciencepmc/articlearticles/piiPMC4068659/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and distribution of Pad1Whole-activity among brewing yeastsGenome Sequencing] ||VanbenedenSam Crauwels, Bo Zhu, Jan Steensels, Pieter Busschaert, Gorik De Samblanx, Kathleen Marchal, GilsKris A. Willems, DelvauxKevin J. Verstrepen, Delvauxand Bart Lievens || 2008 2014 || Open access.

| [httpshttp://liriasonlinelibrary.kuleuvenwiley.becom/bitstreamdoi/197910.1002/1364yea.3023/1/Doctoraat+Nele+Vanbenedenpdf The wine and beer yeast Dekkera bruxellensis] || Anna Judith Schifferdecker, Sofia Dashko, Olena P.pdf Release of hydroxycinnamic acids Ishchuk and formation Jure Piškur || 2014 || Open access. Good summary of flavourup to date information.|-active volatile phenols during | [http://www.sciencedirect.com/science/article/pii/S0168160514003158 Rapid identification of the beer production process genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species] ||Nele VanbenedenM. Hulina, E. Harrisona, M. Stratfordb, A.E. Whealsa || 2007 2014 || PhD ThesisNot open access.

| [http://aemwww.asmbrettanomycesproject.orgcom/contentdissertation/59/8/2352.short Localization Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Characterization of α-Glucosidase Activity Their Use in Brettanomyces lambicusthe Brewing Industry] || Shantha Kumara, De Cort, VerachtertYakobson || 1993 2011 || MSc thesis. Open access.

| [http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/pdf Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts] || Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx|| 2008 || Open access.|-| [https://digital.library.adelaide.edu.au/dspace/bitstream/2440/60535/1/02whole.pdf Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts] || Victoria Harris|| 2010 || Open access. PhD thesis. HCA's are the precursors to phenolic compounds in beer. See phenol production in [[Brettanomyces]]|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00421.x/full 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 || Open access.|-| [http://link.springer.com/article/10.1007/s00253-008-1708-7 Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast] || Harris, Ford, Jiranek, Grbin|| 2009 || Not open access.|-| [http://www.sciencedirect.com/science/article/pii/S0168160509000488 Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines] || Agnolucci, Vigentini, Capurso, Merico, Tirelli, Compagno, Foschino, Nuti|| 2009 || Not open access.|-| [http://link.springer.com/article/10.1007/s00253-007-1328-7 Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media] || Harris, Ford Jiranek, Grbin|| 2008 || Not open access.|-| [http://onlinelibrary.wiley.com/doi/10.1111/j.1567-1364.2008.00415.x/full The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine] ||Barata, Pagliara, Piccininno, Tarantino, Ciardulli, Malfeito-Ferreira, Loureiro|| 2008 || 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|-| [https://lirias.kuleuven.be/bitstream/1979/1364/1/Doctoraat+Nele+Vanbeneden.pdf Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process ] ||Nele Vanbeneden|| 2007 || PhD Thesis. 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.|-| [http://link.springer.com/article/10.1023%2FA%3A1014927129259 Acetic acid production by Dekkera/Brettanomyces yeasts.] || S.N. Feer || 2002, April || Not open access.|-| [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 || Not open access|-| [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://aem.asm.org/content/59/8/2352.short Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus] || Shantha Kumara, De Cort, Verachtert|| 1993 || Open access.|-| [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. Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1961.tb01791.x/abstract Brettanomyces. I. Occurrence, Characteristics, and Effects on Beer Flavour] || R. B. Gilliland B.A., B.Sc., F.R.I.C. || 1961 || Open access.|} ==Other Yeast/Bacteria=={| class="wikitable sortable"|-! 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.|-| [http://www.sciencedirect.com/science/article/pii/S0960982216300641 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.|-| [http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract 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.|-| [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.ncbi.nlm.nih.gov/pmc/articles/PMC4444983/ 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. |-| [http://eprints.lincoln.ac.uk/18474/ 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.|-| [http://www.sciencedirect.com/science/article/pii/S0023643815300827?np=y 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.|-| [http://www.researchgate.net/publication/260946772_Pyrosequencing_reveals_regional_differences_in_fruit-associated_fungal_communities 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.|-| [http://onlinelibrary.wiley.com/doi/10.1002/jib.154/full 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.|-| [http://www.ncbi.nlm.nih.gov/pubmed/24277822 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. |-| [http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0066437 Monitoring Seasonal Changes in Winery-Resident Microbiota] || Nicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills || 2013 || |-| [http://www.nature.com/ismej/journal/v6/n7/full/ismej2011195a.html 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''. |-| [http://www.researchgate.net/publication/233808658_Biotechnological_potential_of_non-Saccharomyces_yeasts_isolated_during_spontaneous_fermentations_of_Malvar_%28Vitis_vinifera_cv._L.%29 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. |-| [http://www.researchgate.net/publication/7651552_Studies_on_growth_and_metabolism_of_Oenococcus_oeni_on_sugars_and_sugar_mixtures Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures] || D.-S. Zhang and R.W. Lovitt || 2005 |||-| [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. 

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002article/jib.49pii/pdf 125th Anniversary Review: Bacteria in brewing: The good, the bad and the uglyS0308814617302911#t0020 Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains]|| VriesekoopSorelle Nsogning Dongmo, KrahlBertram Sacher, HuckerHubert Kollmannsberger, Menz Thomas Becker || 2012 2017 ||

| [http://peoplewww.westminstercollegesciencedirect.educom/studentsscience/cds0709article/RESEARCHpii/Fundamentals%20of%20beer%20and%20hop%20chemistry.doc Fundamentals of Beer and Hop ChemistryS0924224415300625 Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages] || Keukeleire Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt || August 12, 1998 2016 ||| Useful information regarding how beta acids and iso-alpha acids inhibit| [http://www.asbcnet.org/publications/journal/vol/2016/Pages/effect ASBCJ-2016-2007-01.aspx Screening the grown Hydroxylation of gram-positive bacteria Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of the Hydroxylated Products] || Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and LABMakoto Shimoyamada || 2016 || Not open access.

| [http://www.sciencedirect.com/science/article/pii/S0168160503001533 Beer S0168160515301033 Metabolic strategies of beer spoilage lactic acid bacteria and hop resistancein beer] || Sakamoto and Konings Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel || 2003 2015 || Another useful paper for antimicrobial properties of hops and bacterial resistanceNot open access.

| [http://aemonlinelibrary.asmwiley.orgcom/contentdoi/6010.1002/9j.2050-0416.2004.tb00199.x/3074.short Localization pdf The Use and Characterization Effects of α-Glucosidase Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity in Lactobacillus brevis, Mycotoxins and Gushing: A Review] || De Cort, Shantha Kumara, Verachtert Deirdre P. Lowe and Elke K. Arendt || 1994 2012 ||Open access.

==Lambic , Spontaneous Fermentation, and Spontaneous other Mixed Fermentationbeers==

| [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/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 || Not open access|-| [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. || 2014, August || Open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].|-| [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 || Not open access. See [[Pediococcus#Mixed_Culture_Influence|Pediococcus]].|-| [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|| Open access|-| [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|-| [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, 2014 Mills || 2012, April 18 || Open access.|-| [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/jib.34/full Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’]|| Scholtes, Nizet, Colin || 2012 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2002.tb00578.x/abstract Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”] || Dankovtsev, Vostrikov, Markina || 2002 || Open access.|-| [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 || Open access.|-| [http://www.lambic.info/images/b/b5/Verachtertetal1995PropertiesofBelgianAcidBeersandTheirMicroflora.pdf Properties of Belgian acid beers and their microflora. Part I. The production of gueuze and related refreshing acid beers] || Verachtert H, Iserentant D || 1995 || |-| [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 || Open access.|-| [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 || Open access.|-| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01064.x/abstract Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics] || Shantha Kumara and Verachtert || 1991 || Open access.|-| [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 || Open access.|-| [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. 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.

| [http://wwwelifesciences.sciencedirect.comorg/sciencecontent/article4/pii/S1373716314000031 BELGIAN ACIDIC BEERS Daily Reminiscences e04634 Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of the Pastcontamination and resistance] || Verachtert and Denderlinckx Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola, David A Mills || 2014 2015, March 9 ||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.

| [http://www.annualreviewssciencedirect.orgcom/doiscience/absarticle/10.1146pii/annurev-microS0168160515301896 Microbial diversity and metabolite composition of Belgian red-091213-113025 Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentationsbrown acidic ales] || Steensels and VerstrepenSnauwaert, Roels, Van Nieuwerberg, Van Landschoot, De Vuyst, Vandamme || 2016, March || 2014 Not open access|} ==Historical==These studies focus on historical beer analysis. {|class="wikitable sortable"

| [http://www.plosonecell.orgcom/articlecell/info%3Adoi%2F10.1371%2Fjournal.pone.0035507 Brewhousefulltext/S0092-Resident Microbiota Are Responsible for Multi8674(16)31071-Stage Fermentation 6 Domestication and Divergence of American Coolship AleSaccharomyces cerevisiae Beer Yeasts] || BokulichBrigida Gallone1, Jan Steensels1, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, BamforthAdriaan Merlevede, Mills 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. || April 18, 2012 2016-09 ||Open Access. See also [http://www.popularmechanics.com/science/news/a22761/here-it-is-the-family-tree-of-beer/ Popular Mechanics overview].

| [httpshttp://vtechworksbarclayperkins.libblogspot.vt.edunl/bitstream2015/handle05/10919/19203/Witrick_KA_D_2012brettanomyces-hero-or-villain.pdfhtml Brettanomyces – hero or villain?sequence=1&isAllowed=y Characterization of aroma and flavor compounds present in lambic (gueuze) beer] || Katherine Witrick Ron Pattenson, ''Shut Up About Barclay Perkins'' || 2012 2015-05 || PhD ThesisRon's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961.

| [http://onlinelibrarypubs.wileyacs.comorg/doi/full/10.1002/jib.341021/full Occurrence jf5052943 Analysis of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’Beers from an 1840s’ Shipwreck]|| ScholtesJohn Londesborough, NizetMichael Dresel, Colin 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.|-|} ==Misc Topics== {|class="wikitable sortable"

| [http://onlinelibrarywww.wileysciencedirect.com/doiscience/10.1002/j.2050-0416.1997.tb00939.xjournal/abstract Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production 23526181?sdc=1 Journal of a Special Belgian Acidic AleEthnic Foods] || Dankovtsev, Vostrikov, Markina NA || 2002 NA ||Open access.

| [http://onlinelibrarymmbr.wileyasm.comorg/doicontent/10.100277/2/j.2050-0416.1992.tb01126157.x/abstract Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage full The Microbiology of Lambic FermentationMalting and Brewing] || Martens, Dawoud, Verachtert Nicholas A. Bokulicha and Charles W. Bamforth || 1992 2013, June ||Open access.

| [httphttps://onlinelibrarywww.wileyuclouvain.combe/doicps/10.1002ucl/doc/inbr/documents/j.2050presentation-luk-0416daenen.1991.tb01082.x/abstract Wort Enterobacteria and Other Microbial Populations Involved During the First Month pdf Use of Lambic Fermentationbeta-glucosidase activity for flavour enhancement in specialty beers] || Martens, Dawoud, Verachtert Luk Daenen || 1991 2012 (presentation) ||Open access.

| [http://onlinelibraryfbns.wileyncsu.comedu/doiUSDAARS/10.1002Acrobatpubs/j.2050P351-0416375/p359.1991.tb01064.x/abstract Identification pdf Effects of Lambic Superattenuating Micro-Organisms By the Use pH Adjustment and Sodium Ions on Sour Taste Intensity of Selective AntibioticsOrganic Acids] || Shantha Kumara and Verachtert E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake || 1991 2009 ||Open access.

| [httphttps://onlinelibrarylirias.wileykuleuven.combe/doibitstream/10.10021979/1364/1/jDoctoraat+Nele+Vanbeneden.2050pdf Release of hydroxycinnamic acids and formation of flavour-0416.1978.tb03888.x/abstract Fatty Acids and Esters Produced During active volatile phenols during the Spontaneous Fermentation of Lambic and Gueuzebeer production process] || Spaepen, Van Oevelen, Verachtert Nele Vanbeneden || 1978 2007 ||PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.

| [http://onlinelibrarywww.wileyncbi.comnlm.nih.gov/doipubmed/10.1002/j.205014759156 Ferulic acid release and 4-0416.1977.tb03825vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.x/abstract Microbiological Aspects of Spontaneous Wort Fermentation in the Production of Lambic and Gueuze] || Van OevelenCoghe S, Benoot K, SpaepenDelvaux F, TimmermansVanderhaegen B, Verachtert Delvaux FR. || 1977 2004 || The source Not open access. Studied production of the data used to create the Apte chart of which microbes are active at a given time ferulic acid and 4VG production in Lambic Fermentation as presented in his 2004 slideshow barley and in Wild Brewswheat based beers, fermented with S. cerevisiae.

| [http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.19751986.tb06953tb04405.x/abstract Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic epdf Organic Acids and GueuzeGlycerol in Beer.] || Van OevelenKlopper, Angelino, Tuning, De L'Escaille Verachtert and Vermeire || 1976 1986 ||

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.

| [http://www.moconncyc.co.uk/ National Collect of Yeast Cultures] || || || Yeast bank.|-| [https://www.atcc.org ATCC] || || || Yeast bank.|-| [http://www.straininfo.net/ Straininfo] || || || Database of strains.|-| [http://www.mycobank.org/quicksearch.aspx Mycobank] || || || Database of classified species.|-| [http://www.better-bottle.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20StudyClosuresOxygenPassageStudy.pdf Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks] || Gibbs || 2011, November 10, 2011 || 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/flemishredaleslides_nchf.shtml How to Make pdf Pickled beer: Concepts of Sour Ale: an inquiry] || Raj Apte || 2004 || contains Apte's charts for oxygen permeability and other notable referencesA presentation about sour beer. Open access.

| [http://www2.parc.com/emdl/members/apte/slides_nchfGingerBeer.pdf Pickled Lactic Acid Beverages: sour beer: Concepts of Sour Ale, (milk), & soda] || Raj Apte || 2004 || A presentation about sour beerand other lactic fermentations.

| [http://www.babblebelt.com/newboard/brew_resource/Horse_of_a_Different_Color.pdf 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.

| [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.