13,703
edits
Changes
added an analysis of historical beer that contained Lactobacillus
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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 || March 9, 2015 || Free 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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==Historical==
These studies focus on historical beer analysis.
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! Title !! Authors !! Date !! Note
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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 || 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.] Free access.
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==Other resources==
These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers..
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