Identification of spoilage microflora in draught beer using culture‐dependent methods

Draught beer hygiene: use of microplates to assess biofilm formation, growth and removal

(2021) Alexander L. Jevons et al.   JOURNAL OF THE INSTITUTE OF BREWING

Polymicrobial interaction between Lactobacillus and Saccharomyces cerevisiae: coexistence-relevant mechanisms

(2021) Zhenbo Xu et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Profiling of contemporary beer styles using liquid chromatography quadrupole time-of-flight mass spectrometry, multivariate analysis, and machine learning techniques

(2021) Hailee E. Anderson et al.   ANALYTICA CHIMICA ACTA

Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process

(2021) Dries Bongaerts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores

(2021) Inge M. Suiker et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains

(2021) Yohanes Novi Kurniawan et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

(2021) Sofie Bossaert et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production

(2020) Jonas De Roos et al.   Frontiers in Microbiology

Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers

(2020) Sofie Bossaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Beer enemy number one: genetic diversity, physiology and biofilm formation of Lactobacillus brevis

(2019) Robert Riedl et al.   JOURNAL OF THE INSTITUTE OF BREWING

Combined Yeast Biofilm Screening – Characterization and Validation of Yeast Related Biofilms in a Brewing Environment with Combined Cultivation and Specific Real-time PCR Screening of Selected Indicator Species

(2019) R. Riedl et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

(2019) Maria Dimopoulou et al.   ANNALS OF MICROBIOLOGY

Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air

(2019) Fabio Masotti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Statistical evaluation of beer spoilage bacteria by real-time PCR analyses from 2010 to 2016

(2018) Jennifer Schneiderbanger et al.   JOURNAL OF THE INSTITUTE OF BREWING

Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role

(2018) J. De Roos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

(2018) Jonas De Roos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Draught beer hygiene: a survey of on-trade quality

(2018) James R. Mallett et al.   JOURNAL OF THE INSTITUTE OF BREWING

Draught beer hygiene: a forcing test to assess quality

(2017) James R. Mallett et al.   JOURNAL OF THE INSTITUTE OF BREWING

Draught beer hygiene: cleaning of dispense tap nozzles

(2016) David E. Quain   JOURNAL OF THE INSTITUTE OF BREWING

Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains

(2015) S. Crauwels et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Olfactory Proxy Detection of Dietary Antioxidants in Drosophila

(2015) Hany K.M. Dweck et al.   CURRENT BIOLOGY

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

(2015) Freek Spitaels et al.   FOOD MICROBIOLOGY

Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

(2015) Jan Steensels et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Investigation of beer-spoilage ability ofDekkera/Brettanomycesyeasts and development of multiplex PCR method for beer-spoilage yeasts

(2015) Satoshi Shimotsu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

(2014) Anneleen D. Wieme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

Craft Beer Microflora Identification Before and After a Cleaning Process

(2012) Marisa Manzano et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

(2012) T. Pham et al.   JOURNAL OF THE INSTITUTE OF BREWING

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

(2012) Nicholas A. Bokulich et al.   PLoS One

Effects of Beer Adaptation on Culturability of Beer-Spoilage Dekkera/Brettanomyces Yeasts

(2008) Koji Suzuki et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS