Difference between revisions of "Nonconventional Yeasts and Bacteria"
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''O. oeni'' can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains. | ''O. oeni'' can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains. | ||
| − | Althought ''O. Oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. <ref name="link">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/. James Site's FB post.]</ref> James reported souring within a week at 70F. | + | Althought ''O. Oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. <ref name="link">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/. James Site's FB post.]</ref> James reported souring within a week at 70F. <ref name="link">[https://www.facebook.com/groups/MilkTheFunk/permalink/1641597359201805/ Some info on James' experience on souring time and temp.]</ref |
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Revision as of 08:04, 19 July 2017
Nonconventional Yeasts and Bacteria are yeasts and bacteria genre that haven't been greatly explored in alcoholic fermentation, but might prove to be worth exploration. This page contains anecdotal information, as well as scientific information that might prove useful for brewers who are looking to brew with microbes that don't include the typical lab yeasts and bacteria for sour/mixed fermentations. For yeasts and bacteria that are more often used in sour and mixed fermentations, see Saccharomyces, Brettanomyces, Lactobacillus, and 'Pediodoccus.
Under progress
Potential references:
- https://www.facebook.com/groups/MilkTheFunk/permalink/1336235339738010/?comment_id=1336277939733750&comment_tracking=%7B%22tn%22%3A%22R%22%7D - https://www.facebook.com/groups/MilkTheFunk/permalink/1337089182985959/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1346900285338182/ - http://www.sciencedirect.com/science/article/pii/S0963996916302332 - https://www.facebook.com/groups/MilkTheFunk/permalink/1366829093345301/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1365795896781954/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1380004022027808/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1284664904895054/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1400174630010747/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1420821137946096/ - http://www.sciencedirect.com/science/article/pii/S074000201630452X - https://www.facebook.com/groups/MilkTheFunk/permalink/1457271340967742/ - Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications - https://www.facebook.com/groups/MilkTheFunk/permalink/1485339661494243/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1140282595999953/ - https://www.ncbi.nlm.nih.gov/pubmed/12102552 - https://www.facebook.com/groups/MilkTheFunk/permalink/1546044102090465/ - http://beer.suregork.com/?p=3860 - http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/ijsem.0.001607 - https://www.facebook.com/groups/MilkTheFunk/permalink/1582089058485969/ - http://www.mbaa.com/publications/tq/tqPastIssues/2017/Pages/TQ-54-1-0215-01.aspx - http://biorxiv.org/content/early/2017/03/27/121103 - https://www.facebook.com/groups/MilkTheFunk/permalink/1640324282662446/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1659004047461136/ - https://www.facebook.com/groups/MilkTheFunk/permalink/1669790909715783/ - http://onlinelibrary.wiley.com/doi/10.1002/jib.381/full - http://www.asbcnet.org/publications/journal/vol/2017/Pages/ASBCJ-2017-2532-01.aspx - https://www.facebook.com/groups/MilkTheFunk/permalink/1680093658685508/ - http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/abstract - https://mail.google.com/mail/u/1/?ui=2&ik=1b8e47c65b&view=att&th=15c548b66cda8ae6&attid=0.1&disp=safe&zw - https://www.facebook.com/groups/MilkTheFunk/permalink/1649825158379025/
Contents
Yeasts
Pichia
Bacteria
Oenococcus
Oenococcus Kitaharae
O. kitaharae is a lactic acid bacterium (LAB) that was isolated from composting distilled shochu residue produced in Japan. This species represents only the second member of the genus Oenococcus to be identified. O. kitaharae has the ability to ferment maltose, citrate and malate and the ability to synthesize specific amino acids such as L-arginine and L-histidine unlike some O. Oeni. In addition to these metabolic differences, the O. kitaharae genome also encodes many proteins involved in defense against both bacteriophage (restriction-modification and CRISPR) and other microorganisms (bacteriocins), and has had its genome populated by at least two conjugative transposons, which is in contrast to currently available genome sequences of O. oeni which lack the vast majority of these defense proteins. It therefore appears that the genome of O. kitaharae has been shaped by its need to survive in a competitive growth environment that is vastly different from that encountered by O. oeni, where environmental stresses provide the greatest challenge to growth and reproduction. Cite error: Closing </ref> missing for <ref> tag
Oenococcus oeni
Oenococcus oeni(also know as Leuconostoc oeni) is a Genus of Gram-positive LAB, ellipsoidal to spherical in shape that is primarily used in Malolactic Fermentation. Oenococcus oeni is a facultative anaerobe. It is able to use oxygen for cellular respiration but can also gain energy through fermentation. It characteristically grows well in the environments of wine, being able to survive in acidic conditions below pH 3.0 and tolerant of ethanol levels above 10%. Optimal growth occurs on sugar and protein rich media. Cells tend to grow in chains or pairs. O. Oeni is heterofermentative and generally produces CO2, Ethanol, Acetate, and Diacetyl.
O. oeni ferments sugars using both the hexose-monophosphate and phosphoketolase pathways using the enzymes Glucose-6-phosphate and xylulose-5-phosphoketolase to from D(-)-lactic acid, CO2 and ethanol in equal amounts when metabolising D-glucose. O.oeni can convert pentose phosphate to acetic acid in an oxygen dependant reaction which requires NADP. It cannot metabolize polysaccharides and alcohols.
O. oeni can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains.
Althought O. Oeni has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. [1] James reported souring within a week at 70F. <ref name="link">Some info on James' experience on souring time and temp.</ref
| Name | Mfg# |
|---|---|
| White Labs | Malolactic Culture |
| Wyeast | Malolactic Blend |
| CHR Hansen | Viniflora |
Weisella
See also: