Microbiology and Biochemistry: Difference between revisions
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Conversely, it has been found that spontaneous fermentations in similar worts in other parts of the world follow similar overall trends.[ref] Yeasts such as Saccharomyces and Brettanomyces and bacteria such as the enterobacteria and Pediococcus are cosmopolitan throughout the world,[ref] and all are similar enough to be classified into the same genus by both phenotype and genotype. However, the large degree of geographic separation coupled with the rapid evolutionary rates of these organisms will still lead to measurable changes in both. This is highlighted in the fact that while many Lambic-like beers have been brewed in other parts of the world, and are often very similar to Lambic itself, they still posess noticibly different sensory characteristics. This can be likened to terrior in wine, as the local microbiome in one location will produce a similar, but not identical product to that in another location.[ref?] | Conversely, it has been found that spontaneous fermentations in similar worts in other parts of the world follow similar overall trends.[ref] Yeasts such as Saccharomyces and Brettanomyces and bacteria such as the enterobacteria and Pediococcus are cosmopolitan throughout the world,[ref] and all are similar enough to be classified into the same genus by both phenotype and genotype. However, the large degree of geographic separation coupled with the rapid evolutionary rates of these organisms will still lead to measurable changes in both. This is highlighted in the fact that while many Lambic-like beers have been brewed in other parts of the world, and are often very similar to Lambic itself, they still posess noticibly different sensory characteristics. This can be likened to terrior in wine, as the local microbiome in one location will produce a similar, but not identical product to that in another location.[ref?] | ||
As an example, Brettanomyces shows significant genomic variation between strains, as well as a corresponding variability in their metabolisms, indicating that different strains of Brettanomyces bruxellensis will lend markedly different sensory characteristics to Lambic.<ref=Conterno1> L. Conterno, C. M. L. Joseph, T. J. Arvik, T. Henick-Kling, and L. F. Bisson [file:///tmp/0c960528eb2e4a0513000000.pdf| Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines], 2006<\ref><ref=Borneman1> A. R. Borneman, R. Zeppel, P. J. Chambers, C. D. Curtin [http://journals.plos.org/plosgenetics/article?id=10.1371/journal.pgen.1004161| Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates], 2014</ref> | As an example, Brettanomyces shows significant genomic variation between strains, as well as a corresponding variability in their metabolisms, indicating that different strains of Brettanomyces bruxellensis will lend markedly different sensory characteristics to Lambic.<ref name=Conterno1> L. Conterno, C. M. L. Joseph, T. J. Arvik, T. Henick-Kling, and L. F. Bisson [file:///tmp/0c960528eb2e4a0513000000.pdf| Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines], 2006<\ref><ref name=Borneman1> A. R. Borneman, R. Zeppel, P. J. Chambers, C. D. Curtin [http://journals.plos.org/plosgenetics/article?id=10.1371/journal.pgen.1004161| Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates], 2014</ref> | ||
==Seasonal variation== | ==Seasonal variation== | ||