ReviewFrontiers in microbiology2022
Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu.Food chemistry: X · 2026Article
- Impact of selenium-enrichedFood chemistry: X · 2026Article
- Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic-Enhanced Catharina Sour Beer WithInternational journal of microbiology · 2026Article
- Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast.Journal of food science · 2026Article
- Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals.Foods (Basel, Switzerland) · 2025Review
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds.Comprehensive reviews in food science and food safety · 2025Review
- Flavor patterns of beer fermented byFood science and biotechnology · 2025Article
- Article
- Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.Foods (Basel, Switzerland) · 2024Article
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.Applied and environmental microbiology · 2024Article
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Socializing at the Air-Liquid Interface: a Functional Genomic Analysis on Biofilm-Related Genes during Pellicle Formation by Escherichia coli and Its Interaction with Aeromonas australiensis.Applied and environmental microbiology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence in the beer itself) is considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although most problems in the past related to lack of hygiene and/or cleaning, bacteria do still cause problems nowadays. Despite this negative imago, certain bacteria play an irreplaceable role during fermentation and/or maturation of more unique, funky, and especially refreshing sour beers. The term
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.