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Technological and Environmental Features Determine the Uniqueness of the Lambic Beer Microbiota and Production Process

Every lambic beer production process is unique in terms of microbiology and flavour formation because of its dependence on the spontaneous inoculation of microorganisms coming from the environmental air and the inner surfaces of the barrels.
ASMUSA (opens in a new tab)

Plastic Bronchitis in a 5-year-old Boy Causing Asystoly and Fatal Outcome

This case illustrates that the diagnosis of plastic bronchitis can be extremely difficult if only minor respiratory symptoms occur, and resulted in a delayed diagnosis and fatal outcome.
Taylor & Francis (opens in a new tab)

Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages.

Overall genomic relatedness indices and phylogenomic and physiological analyses revealed that this novel species was best classified in a novel genus for which the name Brytella acorum is proposed, with LMG 32668T (=CECT 30723T) as the type strain.
PubMed (opens in a new tab)

Analysis of anesthesiological errors in malpractice claims: 1AP6-3

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Industrial Gouda cheese production shows batch-to-batch variations when using the same primary starter culture mixture as well as an impact of the brine on cheese quality

Publisher (opens in a new tab)

The impact of traditional wheat landraces on lambic beer production is limited.

As defined by law, at least 30 % of the total amount of starch- or carbohydrate-containing raw materials used for the production of Belgian lambic beers should be unmalted wheat, since this is…
PubMed (opens in a new tab)

Fruit beers, beers with or without a co-fermentation step with fruits.

Belgium is known for its traditional lambic beer productions, obtained through spontaneous fermentation and maturation in wooden barrels. Lambic beer is also used to make fruit lambic beers, such as…
PubMed (opens in a new tab)

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

ABSTRACT The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer…
ASMUSA (opens in a new tab)
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