Scientific 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 Cerevisia, The Journal of the Institute of Brewing, The International Journal of Food Microbiology, and Applied and Environmental Microbiology.

Some of the papers are freely accessible and others require journal subscriptions for access.

Brettanomyces

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

Title	Authors	Date	Note
Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages	Brendan D. Smith, Benoit Divol	2016	Not open access.
Independent Evolution of Winner Traits without Whole Genome Duplication in Dekkera Yeasts	Yi-Cheng Guo, Lin Zhang, Shao-Xing Dai, Wen-Xing Li, Jun-Juan Zheng, Gong-Hua Li, Jing-Fei Huang	2016
Effects of oxygen availability on acetic acid tolerance and intracellular pH in Dekkera bruxellensis	Claudia Capusoni, Stefania Arioli, Paolo Zambelli, Md Moktaduzzaman, Diego Mora and Concetta Compagno	2016	Not open access.
Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains	S. Crauwels, A. Van Assche, R. de Jonge, A. R. Borneman, C. Verreth, P. Troels, G. De Samblanx, K. Marchal, Y. Van de Peer	2015	Not open access.
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.
Insight into the Dekkera anomala YV396 genome	Samuel Aeschlimann	2015, Sept	Self published on Eureka Brewing Blog.
Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations	Jan Steensels, Luk Daenen, Philippe Malcorps, Guy Derdelinckx, Hubert Verachtert, Kevin J. Verstrepen	2015	Open access.
Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing	Sam Crauwels, Bo Zhu, Jan Steensels, Pieter Busschaert, Gorik De Samblanx, Kathleen Marchal, Kris A. Willems, Kevin J. Verstrepen, and Bart Lievens	2014	Open access.
The wine and beer yeast Dekkera bruxellensis	Anna Judith Schifferdecker, Sofia Dashko, Olena P. Ishchuk and Jure Piškur	2014	Open access. Good summary of up to date information.
Rapid identification of the genus Dekkera/Brettanomyces, the Dekkera subgroup and all individual species	M. Hulina, E. Harrisona, M. Stratfordb, A.E. Whealsa	2014	Not open access.
Pure Culture Fermentation Characteristic of Brettanomyces Yeast Species and Their Use in the Brewing Industry	Yakobson	2011	MSc thesis. Open access.
Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts	Daenen, Saison, Sterckx, Delvaux, Verachtert, Derdelinckx	2008	Open access.
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
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.
Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast	Harris, Ford, Jiranek, Grbin	2009	Not open access.
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.
Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media	Harris, Ford Jiranek, Grbin	2008	Not open access.
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.
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.
Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis	Woolfit, Rozpędowska, Piškur, Wolfe	2007	Open access
Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process	Nele Vanbeneden	2007	PhD Thesis. Open access.
Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production.	Aguilar Uscanga, Délia1, and Strehaiano.	2003	Open access.
Acetic acid production by Dekkera/Brettanomyces yeasts.	S.N. Feer	2002, April	Not open access.
Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking.	Maurizio Ciani and Luisa Ferraro	1999, April	Not open access
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.
Localization and Characterization of α-Glucosidase Activity in Brettanomyces lambicus	Shantha Kumara, De Cort, Verachtert	1993	Open access.
Esterase Activity in the Genus Brettanomyces	Spaepen and Verachtert	1982	Brett ester production and destruction. Open access.
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

Title	Authors	Date	Note
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Monitoring Seasonal Changes in Winery-Resident Microbiota	Nicholas A. Bokulich, Moe Ohta, Paul M. Richardson, David A. Mills	2013
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.
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.
Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures	D.-S. Zhang and R.W. Lovitt	2005
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.

Lactic Acid Bacteria

Title	Authors	Date	Note
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages	Lorenzo C. Peyer, Emanuele Zannini, Elke K. Arendt	2016
Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of the Hydroxylated Products	Yuka Suzuki, Sakiko Hatanaka, Makoto Kanauchi, Shin Kasahara, and Makoto Shimoyamada	2016	Not open access.
Metabolic strategies of beer spoilage lactic acid bacteria in beer	Andreas J. Geissler, Jürgen Behr, Kristina von Kamp, Rudi F. Vogel	2015	Not open access.
The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review	Deirdre P. Lowe and Elke K. Arendt	2012	Open access.
125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly	Vriesekoop, Krahl, Hucker, Menz	2012	Open access.
Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures — an Overview	Maret du Toit & Lynn Engelbrecht & Elda Lerm & Sibylle Krieger-Weber	2010	Open access. Review paper.
Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates.	Ivan Salmeron, Pablo Fuciños, Dimitris Charalampopoulos, Severino S. Pandiella	2009
Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications	Maria Papagianni	2009	Open access.
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.
Fundamentals of Beer and Hop Chemistry	Keukeleire	1998, August 12	Useful information regarding how beta acids and iso-alpha acids inhibit/effect the grown of gram-positive bacteria and LAB. Open access.
Beer spoilage bacteria and hop resistance	Sakamoto and Konings	2003	Another useful paper for antimicrobial properties of hops and bacterial resistance. Not open access.
Localization and Characterization of α-Glucosidase Activity in Lactobacillus brevis	De Cort, Shantha Kumara, Verachtert	1994	Open access.
Growth Response of Lactobacillus brevis to Aeration and Organic Catalysts.	J. R. Stamer and B. O. Stoyla.	1967, Sept	Referenced by Wyeast 5223 L. brevis. Open Access.
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.
Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria	Koji Suzuki, Kazumaru Iijima, Kazutaka Ozaki, and Hiroshi Yamashita	2005	Open access.

Lambic, Spontaneous Fermentation, and other Mixed Fermentation beers

Title	Authors	Date	Note
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
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
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.
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.
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer	Spitaels, Wieme, Janssens, Aerts, Daniel, Van Landschoot, De Vuyst, Vandamme	2014, April 18	Open access
BELGIAN ACIDIC BEERS Daily Reminiscences of the Past	Verachtert and Denderlinckx	2014	Not open access.
Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations	Steensels and Verstrepen	2014	Not open access
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale	Bokulich, Bamforth, Mills	2012, April 18	Open access.
Characterization of aroma and flavor compounds present in lambic (gueuze) beer	Katherine Witrick	2012	PhD Thesis. Open access.
Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’	Scholtes, Nizet, Colin	2012	Open access.
Fermentation Studies on the Traditional Russian Drink “Sourish Shchi”	Dankovtsev, Vostrikov, Markina	2002	Open access.
Microbiological Aspects of a Mixed Yeast—Bacterial Fermentation in the Production of a Special Belgian Acidic Ale	Martens, Iserentant, Verachtert	1997	Open access.
Properties of Belgian acid beers and their microflora. Part I. The production of gueuze and related refreshing acid beers	Verachtert H, Iserentant D	1995
Synthesis of Aroma Compounds By Wort Enterobacteria During the First Stage of Lambic Fermentation	Martens, Dawoud, Verachtert	1992	Open access.
Wort Enterobacteria and Other Microbial Populations Involved During the First Month of Lambic Fermentation	Martens, Dawoud, Verachtert	1991	Open access.
Identification of Lambic Superattenuating Micro-Organisms By the Use of Selective Antibiotics	Shantha Kumara and Verachtert	1991	Open access.
Fatty Acids and Esters Produced During the Spontaneous Fermentation of Lambic and Gueuze	Spaepen, Van Oevelen, Verachtert	1978	Open access.
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.
Synthesis of Aroma Components During the Spontaneous Fermentation of Lambic and Gueuze	Van Oevelen, De L'Escaille Verachtert	1976	Open access.
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	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.
Microbial diversity and metabolite composition of Belgian red-brown acidic ales	Snauwaert, Roels, Van Nieuwerberg, Van Landschoot, De Vuyst, Vandamme	2016, March	Not open access

Historical

These studies focus on historical beer analysis.

Title	Authors	Date	Note
Brettanomyces – hero or villain?	Ron Pattenson, Shut Up About Barclay Perkins	2015, May	Ron's analysis of a study on Brettanomyces beers in the Journal of the Institute of Brewing, Volume 67, Issue 3, May-June 1961.
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	Chemical analysis of historical beers found to have bacteria in them. Press conference that says 4 live species of Lactobacillus were found. Open access.

Misc Topics

Title	Authors	Date	Note
The Microbiology of Malting and Brewing	Nicholas A. Bokulicha and Charles W. Bamforth	2013, June	Open access.
Use of beta-glucosidase activity for flavour enhancement in specialty beers	Luk Daenen	2012 (presentation)	Open access.
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids	E.R.D. Neta, S.D. Johanningsmeier, M.A.Drake	2009	Open access.
Release of hydroxycinnamic acids and formation of flavour-active volatile phenols during the beer production process	Nele Vanbeneden	2007	PhD thesis. Open access. Study on 4VG/4VP, ferulic acid, p-coumaric acid, etc. English sections available.
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.	Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR.	2004	Not open access. Studied production of ferulic acid and 4VG production in barley and wheat based beers, fermented with S. cerevisiae.
Changes in resin Composition and Brewing Behaviour of Hops During Storage.	A. L. Whitear	1965

Other resources

These studies, presentations, or discussions aren't peer reviewed but they do contain useful info for brewing sour and funky beers.

Title	Authors	Date	Note
Straininfo			Database of strains.
Mycobank			Database of classified species.
Measurement of Oxygen Transfer Rates for Carboy Closures and Air Locks	Gibbs	2011, November 10	Study performed by Better Bottle. Open access.
How to Make Sour Ale: an inquiry	Apte	2004	contains Apte's charts for oxygen permeability and other notable references. Open access.
Pickled beer: Concepts of Sour Ale	Raj Apte	2004	A presentation about sour beer. Open access.
Lactic Acid Beverages: sour beer, (milk), & soda	Raj Apte		A presentation about sour beer and other lactic fermentations.
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.
Methods of Creating and Maintaining 'Wild' House Cultures	Kyle Kohlmorgan	2013	Presentation at NHC 2013. Notes available here. Audio available from the AHA website past presentations section (must be an AHA member for access).
The Mystery of Lambic Beer	Jacques De Keersmaecker	1996	Article in Scientific American. Open access.

See Also

Additional Articles on MTF Wiki

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