Microbial Ecology of Mixed Fermentation in Craft Beer Production

精酿啤酒生产中混合发酵的微生物生态

• 批准号: 571061-2021
• 负责人: Strous, Marc
• 金额: $ 1.85万
• 依托单位: University of Calgary
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=729013
• 关键词: Microbial; Ecology; Mixed; Fermentation; Craft

Most beer on the market today is fermented with brewer's yeast, Saccharomyces cerevisiae. However, mixed fermentation beers, fermented with a variety of wild yeast and bacteria, include sought-after craft beer styles. A steady rise in popularity of these styles has led breweries worldwide to produce their own mixed fermentation beers. Some of these use a unique 'house culture' of wild yeasts and bacteria.The challenge with producing these styles is that they require fermentation and aging of up to three years. The fermentation process proceeds by a poorly understood succession of unknown wild yeasts and bacteria. Procedures have not been standardized and lack of reproducibility leads to production losses and inconsistent product quality. The goals of this partnership, between The Establishment Brewing Co. and the University of Calgary, are to elucidate the microbial ecology of the extended fermentation process, enabling standardization and improved and consistent product quality.In Alberta, the growth of small and independent breweries contributes to economic diversification, a key objective of the provincial government. This partnership will benefit Canada by enhancing professional standards and the international competitiveness of the Canadian brewery sector.

当今市场上的大多数啤酒都用酿酒师酿酒酵母发酵。但是，混合发酵啤酒，用各种野生酵母和细菌发酵，包括备受追捧的精酿啤酒样式。这些风格的普及不断提高，使全世界的啤酒厂生产了自己的混合发酵啤酒。其中一些使用了独特的野生酵母和细菌的“房屋文化”。生产这些样式的挑战是它们需要发酵和衰老长达三年。发酵过程是通过鲜为人知的未知野生酵母和细菌的连续性进行的。程序尚未标准化，缺乏可重复性会导致生产损失和产品质量不一致。建立酿酒公司和卡尔加里大学之间这种合作伙伴关系的目标是阐明扩展发酵过程的微生物生态学，实现标准化以及改善和一致的产品质量。这种合作伙伴关系将通过提高加拿大啤酒厂的专业标准和国际竞争力来使加拿大受益。