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

• Published in: Applied and environmental microbiology Vol. 84; no. 7; p. e02846-17
• Main Authors: De Roos, J, Verce, M, Aerts, M, Vandamme, P, De Vuyst, L
• Format: Journal Article
• Language: English
• Published: United States American Society for Microbiology 01-04-2018
• Subjects: Acetic acid; Acetic Acid - metabolism; Acetic acid bacteria; Acetobacter - metabolism; Acetobacter pasteurianus; Acetoin; Bacteria; Barrels; Beer; Beer - microbiology; Biodiversity; Ethanol; Fermentation; Food Microbiology; Gene sequencing; Genomes; Genomic analysis; Gluconobacter - metabolism; Ionization; Lactic acid; Mass spectrometry; Mass spectroscopy; Maturation; Metabolites; Microbiota; Spatial analysis; Spatial distribution; Species diversity; Substrates; MALDI-TOF MS; lambic beer fermentation; acetic acid bacteria; metabolite target analysis
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/AEM.02846-17

Few data have been published on the occurrence and functional role of acetic acid bacteria (AAB) in lambic beer production processes, mainly due to their difficult recovery and possibly unknown role. Therefore, a novel aseptic sampling method, spanning both the spatial and temporal distributions of the AAB and their substrates and metabolites, was combined with a highly selective medium and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) as a high-throughput dereplication method followed by comparative gene sequencing for their isolation and identification, respectively. The AAB (
species more than
species) proliferated during two phases of the lambic beer production process, represented by
during a few days in the beginning of the fermentation and
from 7 weeks until 24 months of maturation. Competitive exclusion tests combined with comparative genomic analysis of all genomes of strains of both species available disclosed possible reasons for this successive dominance. The spatial analysis revealed that significantly higher concentrations of acetic acid (from ethanol) and acetoin (from lactic acid) were produced at the tops of the casks, due to higher AAB counts and a higher metabolic activity of the AAB species at the air/liquid interface during the first 6 months of lambic beer production. In contrast, no differences in AAB species diversity occurred throughout the casks.
Lambic beer is an acidic beer that is the result of a spontaneous fermentation and maturation process. Acidic beers are currently attracting attention worldwide. Part of the acidity of these beers is caused by acetic acid bacteria (AAB). However, due to their difficult recovery, they were never investigated extensively regarding their occurrence, species diversity, and functional role in lambic beer production. In the present study, a framework was developed for their isolation and identification using a novel aseptic sampling method in combination with matrix-assisted laser desorption ionization-time of flight mass spectrometry as a high-throughput dereplication technique followed by accurate molecular identification. The sampling method applied enabled us to take spatial differences into account regarding both enumerations and metabolite production. In this way, it was shown that more AAB were present and more acetic acid was produced at the air/liquid interface during a major part of the lambic beer production process. Also, two different AAB species were encountered, namely,
at the beginning and
in a later stage of the production process. This developed framework could also be applied for other fermentation processes.