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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 70, 2012 - Issue 3
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Original Articles

A Review of Molecular Methods for Microbial Community Profiling of Beer and WineFootnote1

Nicholas A. BokulichDepartment of Viticulture and Enology and Department of Food Science and Technology
,
Charles W. BamforthDepartment of Food Science and Technology
&
David A. MillsDepartment of Viticulture and Enology and Department of Food Science and Technology, University of California, Davis95616Correspondence[email protected]
Pages 150-162 | Published online: 05 Feb 2018

Citations (16)

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Read on this site (3)

Yanshun Xu, Jinhong Zang, Joe M. Regenstein & Wenshui Xia. (2021) Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition 61:6, pages 1000-1012.
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Lindsey Rodhouse & Franck Carbonero. (2019) Overview of craft brewing specificities and potentially associated microbiota. Critical Reviews in Food Science and Nutrition 59:3, pages 462-473.
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Charles W. Bamforth. (2016) Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry. Journal of the American Society of Brewing Chemists 74:1, pages 1-15.
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Articles from other publishers (13)

Ryanne C. Oldham & Michael A. Held. (2023) Methods for detection and identification of beer-spoilage microbes. Frontiers in Microbiology 14.
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Adrian Mark Abrahams. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics 377 391 .
Gabriel Alejandro Rivas, Danay Valdés La Hens, Lucrecia Delfederico, Nair Olguin, Bárbara Mercedes Bravo-Ferrada, Emma Elizabeth Tymczyszyn, Liliana Semorile & Natalia Soledad Brizuela. (2022) Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest. World Journal of Microbiology and Biotechnology 38:2.
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Severino Zara & Ilaria Mannazzu. 2019. Yeasts in the Production of Wine. Yeasts in the Production of Wine 81 115 .
Wei Zou, Changqing Zhao & Huibo Luo. (2018) Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review. Frontiers in Microbiology 9.
Crossref
Nicholas A Bokulich, Jordyn Bergsveinson, Barry Ziola & David A Mills. (2015) Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance. eLife 4.
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L.F. Bisson & G.A. Walker. 2015. Advances in Fermented Foods and Beverages. Advances in Fermented Foods and Beverages 435 476 .
Nicholas A. Bokulich, Moe Ohta, Morgan Lee & David A. Mills. (2014) Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations. Applied and Environmental Microbiology 80:17, pages 5522-5529.
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Bruno Testa, Silvia Jane Lombardi, Patrizio Tremonte, Mariantonietta Succi, Luca Tipaldi, Gianfranco Pannella, Elena Sorrentino, Massimo Iorizzo & Raffaele Coppola. (2014) Biodiversity of Lactobacillus plantarum from traditional Italian wines. World Journal of Microbiology and Biotechnology 30:8, pages 2299-2305.
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Nicholas A. Bokulich, John H. Thorngate, Paul M. Richardson & David A. Mills. (2014) Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate. Proceedings of the National Academy of Sciences 111:1, pages E139-E148.
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Luca Cocolin, Valentina Alessandria, Paola Dolci, Roberta Gorra & Kalliopi Rantsiou. (2013) Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. International Journal of Food Microbiology 167:1, pages 29-43.
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Nicholas A. Bokulich & David A. Mills. (2013) Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants. Applied and Environmental Microbiology 79:17, pages 5214-5223.
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Nicholas A. Bokulich & Charles W. Bamforth. (2013) The Microbiology of Malting and Brewing. Microbiology and Molecular Biology Reviews 77:2, pages 157-172.
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