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Primary souring: a novel bacteria-free method for sour beer production

Kara Osburn, Justin Amaral, Sara R. Metcalf, David M. Nickens, Cody M. Rogers, Christopher Sausen, Robert Caputo, Justin Miller, Hongde Li, Jason M. Tennessen, View ORCID ProfileMatthew L. Bochman
doi: https://doi.org/10.1101/121103
Kara Osburn
aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. , , , , ,
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  • For correspondence: klosburn@umail.iu.edu srmetcal@indiana.edu dnickens@indiana.edu codroger@indiana.edu csausen@indiana.edu bochman@indiana.edu
Justin Amaral
bMainiacal Brewing Company, Bangor, ME 04401, USA.
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  • For correspondence: jamaral@mainiacalbrewingcompany.com
Sara R. Metcalf
aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. , , , , ,
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  • For correspondence: klosburn@umail.iu.edu srmetcal@indiana.edu dnickens@indiana.edu codroger@indiana.edu csausen@indiana.edu bochman@indiana.edu
David M. Nickens
aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. , , , , ,
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  • For correspondence: klosburn@umail.iu.edu srmetcal@indiana.edu dnickens@indiana.edu codroger@indiana.edu csausen@indiana.edu bochman@indiana.edu
Cody M. Rogers
aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. , , , , ,
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  • For correspondence: klosburn@umail.iu.edu srmetcal@indiana.edu dnickens@indiana.edu codroger@indiana.edu csausen@indiana.edu bochman@indiana.edu
Christopher Sausen
aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. , , , , ,
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  • For correspondence: klosburn@umail.iu.edu srmetcal@indiana.edu dnickens@indiana.edu codroger@indiana.edu csausen@indiana.edu bochman@indiana.edu
Robert Caputo
cWild Pitch Yeast, Bloomington, IN 47405, USA. ,
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  • For correspondence: rob@drinkin.beer justin@blackacrebrewing.com
Justin Miller
cWild Pitch Yeast, Bloomington, IN 47405, USA. ,
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  • For correspondence: rob@drinkin.beer justin@blackacrebrewing.com
Hongde Li
dDepartment of Biology, Indiana University, 1001 East Third Street, Bloomington, IN 47405, USA. ,
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  • For correspondence: hongde.li@hotmail.com jtenness@indiana.edu
Jason M. Tennessen
dDepartment of Biology, Indiana University, 1001 East Third Street, Bloomington, IN 47405, USA. ,
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  • For correspondence: hongde.li@hotmail.com jtenness@indiana.edu
Matthew L. Bochman
aMolecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, room 405B, Indiana University, Bloomington, IN 47405, USA. , , , , ,
cWild Pitch Yeast, Bloomington, IN 47405, USA. ,
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  • ORCID record for Matthew L. Bochman
  • For correspondence: bochman@indiana.edu klosburn@umail.iu.edu srmetcal@indiana.edu dnickens@indiana.edu codroger@indiana.edu csausen@indiana.edu bochman@indiana.edu rob@drinkin.beer justin@blackacrebrewing.com
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Abstract

In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics. During this work, we found several isolates of five species that produce lactic acid and ethanol during wort fermentation: Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus. Tested representatives of these species yielded excellent attenuation, lactic acid production, and sensory characteristics, positioning them as viable alternatives to lactic acid bacteria (LAB) for the production of sour beers. Indeed, we suggest a new LAB-free paradigm for sour beer production that we term “primary souring” because the lactic acid production and resultant pH decrease occurs during primary fermentation, as opposed to kettle souring or souring via mixed culture fermentation.

Chemical compounds studied in this article: Lactic acid (PubChem CID: 612); Ethanol (PubChem CID: 702)

Abbreviations: ABV, alcohol by volume; DIC, differential interference contrast; EtOH, ethanol; FG, final gravity; gDNA, genomic DNA; IBU, international bittering unit; LAB, lactic acid bacteria; LASSO, lactic acid specific soft-agar overlay; N-J, neighbor-joining; OG, original gravity; WLN, Wallerstein Laboratories nutrient; YPD, yeast extract, peptone, and dextrose

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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.
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Posted July 28, 2017.
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Primary souring: a novel bacteria-free method for sour beer production
Kara Osburn, Justin Amaral, Sara R. Metcalf, David M. Nickens, Cody M. Rogers, Christopher Sausen, Robert Caputo, Justin Miller, Hongde Li, Jason M. Tennessen, Matthew L. Bochman
bioRxiv 121103; doi: https://doi.org/10.1101/121103
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Primary souring: a novel bacteria-free method for sour beer production
Kara Osburn, Justin Amaral, Sara R. Metcalf, David M. Nickens, Cody M. Rogers, Christopher Sausen, Robert Caputo, Justin Miller, Hongde Li, Jason M. Tennessen, Matthew L. Bochman
bioRxiv 121103; doi: https://doi.org/10.1101/121103

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