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Thought I would post the link[/url:zusov2ko] for those not on twitter.
Adam might especially be interested in this.

Sample below. Warning, there is a lot of technical data that I don't understand in there but you can skip over the stuff that makes your eyes cross and read the interesting bits.

[quote:zusov2ko]All batches were brewed in the Spring and Winter of 2008, 2009, and 2010 in an independent craft brewery located in the Northeastern United States. Following wort production, boiled wort was pumped into the brewery's stainless steel coolship, located in a separate portion of the facility from the brewhouse and cellar, and allowed to cool overnight under circulating air. The following morning, once cooled to approximately 22°C, the wort was pumped into barrels and left to ferment at room temperature. Fermentation typically began within one week (as indicated by gas formation). Samples were collected starting in the coolship and continuing throughout the fermentation at regular intervals (Figure 1A; Figure S1). In addition to tracking bulk microbial composition using qPCR (Figure 1B), pH and °Plato were measured to track the rate of fermentation (Figure 1C).[/quote:zusov2ko]

We who are micro-biologigical-brewing-geeks salute you for this link <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

No more early nights with the Horlics and the misses!

Its going to bio-engineering/chem 101 on the net till 3 am!

Wikki/google lookups will hit all times high when I just look up the acronyms let alone try to understand what they are talking about

Will

&amp;quot;Will_D&amp;quot;:1y6cf990 wrote: We who are micro-biologigical-brewing-geeks salute you for this link <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

No more early nights with the Horlics and the misses!

Its going to bio-engineering/chem 101 on the net till 3 am!

Wikki/google lookups will hit all times high when I just look up the acronyms let alone try to understand what they are talking about

Will[/quote:1y6cf990]

Sounds like you'll be posting a condensed version for us mere mortals? <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

I've added it to my reading list but it looks like a hard one!

It's only 11 pages:- Ctrl+P!

And I'll only understand about three so it should be easy enough!!

The abstract will surmise the data data with out having to get to technical.

I think the take home message is that the wild bug initial inoculated the wort with the cool ship. But its then the brew house flora that produces fermentation and this appears to be vary similar to Lambic fermentation

"This work demonstrates that ACA exhibits a conserved core microbial succession in absence of inoculation, supporting the role of a resident brewhouse microbiota."


"Findings established that ACA fermentation involves a multiphase, core microbial profile, which is conserved batch-to-batch, supporting the presence of resident brewhouse microbiota responsible for conducting the fermentation. Additionally, this core profile displayed some notable similarities to the microbial profile of lambic, suggesting that the shared production methods exert a common selective niche environment for spontaneous beer fermentation."

Some explanation of the methods/technique used

The TRFLP is a genetic method of identifying unknown bacteria with out the need to culture them up. This is very hand where it maybe be diffcult to grow or they need some unknown nutrient (ph,temp, O2/C02, carbon,pressure, salt source etc) to grow.


Quantitative PCR (qPCR) is an other genetic method to determent the amount of or transcript RNA to determine the amount of protein produced or in this case DNA to deterome the total amount of bacteria present.