ArticleApplied and environmental microbiology2002
Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.
Article in Applied and environmental microbiology, 2002. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 123 citations in OpenAlex.
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- Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.Microorganisms · 2022Article
- Recoverable resources from pot ale & spent wash from Scotch Whisky production.Resources, conservation, and recycling · 2022Article
- Renewed interests in the discovery of bioactive actinomycete metabolites driven by emerging technologies.Journal of applied microbiology · 2022Review
- Experimental Whisky Fermentations: Influence of Wort Pretreatments.Foods (Basel, Switzerland) · 2021Article
- Niche-specific adaptation ofMicrobial genomics · 2021Article
- Cellulolytic thermophilic microorganisms in white biotechnology: a review.Folia microbiologica · 2020Review
- Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia.Veterinary world · 2019Article
- Timely approaches to identify probiotic species of the genus Lactobacillus.Gut pathogens · 2013Article
- Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation.Current microbiology · 2010Article
- Application of sequence-dependent electrophoresis fingerprinting in exploring biodiversity and population dynamics of human intestinal microbiota: what can be revealed?Interdisciplinary perspectives on infectious diseases · 2008Article
- Dekkera bruxellensis and Lactobacillus vini form a stable ethanol-producing consortium in a commercial alcohol production process.Applied and environmental microbiology · 2007Article
- In Vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in red wine.Current microbiology · 2007Article
- Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria.Applied and environmental microbiology · 2005Article
- Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.Applied and environmental microbiology · 2005Article
- Raw cow milk bacterial population shifts attributable to refrigeration.Applied and environmental microbiology · 2004Article
- Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.Applied and environmental microbiology · 2004Article
- Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis.Applied and environmental microbiology · 2003Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the distillery plant. Denaturing gradient gel electrophoresis (DGGE) of partial 16S rRNA genes and sequence analysis revealed cocci related to Streptococcus thermophilus or Saccharococcus thermophilus, Lactobacillus brevis, and Lactobacillus fermentum. The middle phase began 35 to 40 h after yeast inoculation and was characterized by exponential growth of lactobacilli and residual yeast metabolism. Lactobacillus casei or Lactobacillus paracasei, L. fermentum, and Lactobacillus ferintoshensis were detected in samples of fermenting wort examined by DGGE during this stage. Bacterial growth was accompanied by the accumulation of acetic and lactic acids and the metabolism of residual maltooligosaccharides. By 70 h, two new PCR bands were detected on DGGE gels, and the associated bacteria were largely responsible for the final phase of the fermentation. The bacteria were phylogenetically related to Lactobacillus acidophilus and Lactobacillus delbrueckii, and strains similar to the former had previously been recovered from malt whisky fermentations in Japan. These were probably obligately homofermentative bacteria, required malt wort for growth, and could not be cultured on normal laboratory media, such as MRS. Their metabolism during the last 20 to 30 h of fermentation was associated with yeast death and autolysis and further accumulation of lactate but no additional acetate.
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