Microbiology and Biochemistry: Difference between revisions

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==Geographical variation==

~~Discussion about geographical variation~~ of ~~microorganims goes here~~.

The rapid reproduction of the microorganisms found in Lambic also lends to them the ability to evolve on much shorter timescales than those of macroorganisms.[ref] Combined with the flora found in Lambic (and other spontaneous fermentations) being largely resident inside each brewery,[ref,ref] it is reasonable to assume that even the slight geographic separation found between the facilities within the Pajottenland will lead to markedly different strains of the bacteria and yeasts after several years of operation. Thus, it is reasonable to assume that at least part of the distinct flavors found in the Lambics of each brewery are due to divergent evolution in their respective microbiomes, though little literature exists in this area yet. For other breweries, "house strains" developed by propagating favorite yeasts often over a period of years and even decades is commonplace, and often accounts for much of a brewery's specific taste.

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.[Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates]

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.[Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates]

==Seasonal variation==

@@ Line 83: / Line 83: @@
 ==Geographical variation==
-Discussion about geographical variation of microorganims goes here.
+The rapid reproduction of the microorganisms found in Lambic also lends to them the ability to evolve on much shorter timescales than those of macroorganisms.[ref] Combined with the flora found in Lambic (and other spontaneous fermentations) being largely resident inside each brewery,[ref,ref] it is reasonable to assume that even the slight geographic separation found between the facilities within the Pajottenland will lead to markedly different strains of the bacteria and yeasts after several years of operation. Thus, it is reasonable to assume that at least part of the distinct flavors found in the Lambics of each brewery are due to divergent evolution in their respective microbiomes, though little literature exists in this area yet. For other breweries, "house strains" developed by propagating favorite yeasts often over a period of years and even decades is commonplace, and often accounts for much of a brewery's specific taste.
-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.[Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates]
+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.[Insights into the Dekkera bruxellensis Genomic Landscape: Comparative Genomics Reveals Variations in Ploidy and Nutrient Utilisation Potential amongst Wine Isolates]
 ==Seasonal variation==