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The ''Saccharomyces'' dominated stage of fermentation is followed by prolonged and gradual acid and flavor development accompanied by the final points of attenuation. In some descriptions this is split into an "acidification phase" which is dominated by lactic acid bacteria (LAB), primarily ''Pediococcus'', and a "maturation phase" driven by ''Brettanomyces'' <ref name="Van Oevelen et al., 1977" />. Other sources describe these as one extended maturation phase with acidification from ''Pediococcus'' and ''Brettanomyces'' growth occurring simultaneously <ref name="Spitaels et al., 2015" /> <ref name="Bokulic et al., 2012" /> <ref name="Spitaels et al., 2014" />. Note that many scientific publications use the terminology ''Dekkera'' rather than ''Brettanomyces''. ----continue this
During the extended maturation phase, a beer may become "sick" or "ropey", though not all producers get this <ref name="Spontaneous Sour Hour" /> maybe (~1:10 min in? ) (also Vinnie on the sunday session and maybe lambic summit). This is the result of exopolysaccarides, which some ''Pediococcus'' strains are known to produce. These exopolysaccharides can be broken down by other microbes present in the beer relieving the beer of its "sickness" (this exopolysaccaride breakdown is generally attributed to ''Brettanomyces''). A beer may also become "sick" in the bottle during bottle conditioning. This is likely due to enhanced ''Pediococcus'' activity from additional fermentable sugar, in the form of simple sugars or beer which has not completely attenuated yet. --sources for this--. A beer which is sick in the bottle will generally clear through the same process as a younger aging beer wen given appropriate time.
==Alternative applications of ''Spontaneous Fermentation''==