Study of the Microbiota of Craft Beer Produced on a Small Scale
Abstract Beer is the most consumed alcoholic beverage in the world, with growing interest from consumers, who demand new flavors and healthier products. Craft beers are the subject of this demand, mostly due to their organoleptic characteristics. In this study, we aim to elucidate and compare the microbial structure and composition present in 4 artisanal pale ale craft beers, from different origins: 2 from a small factory and 2 from indutrial factories purchased in supermarkets. To achieve this aim, a wide variety of microorganisms were isolated and identified in different culture media. The results demonstrated the presence of a high microbial diversity, especially in those craft beers from small factories compared to those coming from a more industrial environment. Additionally, the presence of certain strains or species that may represent potential contaminants was detected. Through this study, we concluded that craft beer produced on a small scale has a more diverse microbiota than commercial “craft” beers, making it important to adopt contamination control methods to preserve the health of consumers.
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Burini JA, Eizaguirre JI, Loviso C, Libkind D. Non-conventional yeasts as tools for innovation and differentiation in brewing. Rev Argent Microbiol. 2021;53(4):359-377.
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Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods. 2022;11(20):3215.
Esmaeili S, Mogharrabi M, Safi F, Sohrabvandi S, Mortazavian AM, Bagheripoor-Fallah N. The Common Spoilage Microorganisms of Beer: Occurrence, Defects, and Determination-A Review. Carpathian J Foos Sci Technol. 2015;7(4):68-73.
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González SS, Barrio E, Querol A. Molecular characterization of new natural hybrids of Saccharomyces cerevisiae and S. kudriavzevii in brewing. Appl Environ Microbiol. 2008;74(8):2314-2320.
Jevons AL, Quain DE. Identification of spoilage microflora in draught beer using culture-dependent methods. J Appl Microbiol 2022;133(6):3728-3740.
Latorre M, Bruzone MC, De García V, Libking D. Contaminantes microbianos en cervezas artesanales embotelladas de la Patagonia andina argentina, Rev Argent Microbiol. 2022; 55(1): 11-20.
Lengeler KB, Stovicek V, Fennessy RT, Katz M, Förster J. Never change a brewing yeast? Why not, there are plenty to choose from. Front Genet. 2020;11:582789.
Munford ARG, Alvarenga VO, do Prado-Silva L, Crucello A, Campagnollo, FB, Chaves RD et al. Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers. Food control. 2017;81:126-136.
Peris D, Pérez-Torrado R, Hittinger CT, Barrio E, Querol A. On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids. Yeast. 2018;35(1):51-69.
Romero-Rodríguez R, Durán-Guerrero E, Castro R, Díaz AB, Lasanta C. Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics. Food Bioprod Process.2022;135:33-47.
Sampaio JP. Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts. Microbiology. 2018;164(9):1069-1071.
Thorat V, Kirdat K, Tiwarekar B, Dhanavade P, Karodi P, Souche Y et al. Paenibacillus albicereus sp. nov. and Niallia alba sp. nov., isolated from digestive syrup. Arch Microbiol. 2022;204(2):127.
Vaz-Moreira I, Figueira V, Lopes AR, Lobo-da-Cunha A, Spröer C, Schumann P et al. Bacillus purgationiresistans sp. nov., isolated from a drinking-water treatment plant. IJSEM. 2012;62(1):71-77.
Desta AF, Dalhammer G, Kittuva GR. A modified culture-based study of bacterial community composition in a tannery wastewater treatment plant. Water Sci Technol. [Internet]. 2010;62(11):2543-2549.
Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods. 2022;11(20):3215.
Esmaeili S, Mogharrabi M, Safi F, Sohrabvandi S, Mortazavian AM, Bagheripoor-Fallah N. The Common Spoilage Microorganisms of Beer: Occurrence, Defects, and Determination-A Review. Carpathian J Foos Sci Technol. 2015;7(4):68-73.
González SS, Barrio E, Gafner J, Querol A. Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations. FEMS Yeast Res.2006;6(8):1221-1234.
González SS, Barrio E, Querol A. Molecular characterization of new natural hybrids of Saccharomyces cerevisiae and S. kudriavzevii in brewing. Appl Environ Microbiol. 2008;74(8):2314-2320.
Jevons AL, Quain DE. Identification of spoilage microflora in draught beer using culture-dependent methods. J Appl Microbiol 2022;133(6):3728-3740.
Latorre M, Bruzone MC, De García V, Libking D. Contaminantes microbianos en cervezas artesanales embotelladas de la Patagonia andina argentina, Rev Argent Microbiol. 2022; 55(1): 11-20.
Lengeler KB, Stovicek V, Fennessy RT, Katz M, Förster J. Never change a brewing yeast? Why not, there are plenty to choose from. Front Genet. 2020;11:582789.
Munford ARG, Alvarenga VO, do Prado-Silva L, Crucello A, Campagnollo, FB, Chaves RD et al. Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers. Food control. 2017;81:126-136.
Peris D, Pérez-Torrado R, Hittinger CT, Barrio E, Querol A. On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids. Yeast. 2018;35(1):51-69.
Romero-Rodríguez R, Durán-Guerrero E, Castro R, Díaz AB, Lasanta C. Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics. Food Bioprod Process.2022;135:33-47.
Sampaio JP. Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts. Microbiology. 2018;164(9):1069-1071.
Thorat V, Kirdat K, Tiwarekar B, Dhanavade P, Karodi P, Souche Y et al. Paenibacillus albicereus sp. nov. and Niallia alba sp. nov., isolated from digestive syrup. Arch Microbiol. 2022;204(2):127.
Vaz-Moreira I, Figueira V, Lopes AR, Lobo-da-Cunha A, Spröer C, Schumann P et al. Bacillus purgationiresistans sp. nov., isolated from a drinking-water treatment plant. IJSEM. 2012;62(1):71-77.
Matías, B., Carro, L., & Menéndez, E. (2024). Study of the Microbiota of Craft Beer Produced on a Small Scale. FarmaJournal, 9(1), 41–52. https://doi.org/10.14201/fj2024914152
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