Your microorganisms are cousins!

Hey beer fanatics

First of all, we need you to fill the Google Form (backers), because we'd like to collect more informations about the sour beer microbiome.

Ok, second, during this crazy time that we're living with the COVID19 pandemic, we submerged in the sea of data generated during the sequencing of the samples (locked at home, of course), so there are some news for you.

We constructed phyllogenetic trees for fungi and bacteria, so you can take a look in the figures and note:

Fungi_______________________________________________________________

• We found in your samples yeasts (your beloved friends) and several other fungi, which have obvious differences in DNA composition, however they are close cousins!

• We could split our fungi findings in 2 parts: multicellular more complex fungi, and unicellular organisms (yeasts);

• Multicellular fungi are mold/filamentous fungi (M. seminicola, C. parahalotolerans, Penicillium species); mushrooms, fruit bodies or crust-like poroid fungi (P. japonnica, F. palustris, A. iranicus) - the last group seems to be particularly derivied from wood or wood barrels, where they are able to consume cellulose;

• We've found several strains of yeasts (I know you're more interested here):

B. bruxellensis = 8 strains

B. anomalus = 1 strain

B. naardenensis = 1 strain

K. fluxuum (or Pichia fluxuum)= 1 strain

G. candicium (or Geotrichium candidum) = 1 strain

C. lusitanie = 1 strain

B. custersianus = 3 strains

P. fermentans = 2 strains

P. membranifaciens (sister of P. manshurica) = 3 strains

P. manshurica = 1 strain

Issatchenkia orientalis (or P. kludriavzevii) = 4 strains

D. hansenii = 2 strains

K. marxianus = 1 strain

W. anomalus = 1 strain

Lachancea sp. = 2 strains

Last but not least, S. cerevisiae = 7 strains (1 of the strains is a hybrid between different strains, so maybe we're talking about a S. pastorianus - lager yeast - strain)

 

Circular phyllogenetic tree of fungi found in beer samples

Bacteria_____________________________________________________________

• Talking about family (it's never easy, we all know), while we observed 51 strains of fungi, there are 212 strains in the bacteria side (5x more). Among them, at least 5 strains we couldn't identify genera and specie, because these strains are difficult to cultivate in lab conditions, hard to find or remain in the identification process by researchers;

• When you think about sour beer process, you remember of Lactic Acid bacteria (LAB), right? However, in our analysis only 49 species are from LAB and the rest is composed of other bacteria;

• As expected, Pediococcus and Lactobacillus species were frequent, but was found only 1 species for the first mentioned genera (P. damnosus), and 9 species of Lactobacillus. Even so, 18 strains were found of P. damnosus species and 28 strains for the whole Lactobacillus genus, demonstrating the great variability for both groups;

• Besides that, the genera Pseudomonas, Gluconobacter and Acetobacter have demonstrate a great presence in the findings. Do they have a big influence on the final beer? Good question. Is beer wort a good "culture media" for these bacteria? Another good question.

• E-N-T-E-R-O-B-A-C-T-E-R-I-A-C-E-A-E family. What a big group here. The family comprises about 30 genera and we could find 14 of these in the beer samples. Several of these bacteria live in the intestine of animals, sources like water and soil or being parasites of plants and animals. Their presence (or ausence) is usually considered by food manufacturers as hygiene indicators and therefore used to monitor the effectiveness of implemented preventive pre-requisite measures such as Good Manufacturing Practices and Good Hygiene Practices (Cox et al. 1988);

• And in the bacteria side, we've found:

Lactobacillus sp. = 28 different strains

Pediococcus sp. = 18 strains

Leuconostoc sp. = 1 strain

Weissela sp. = 1 strain

Paenibacillus sp. = 2 strains

Aerococcus sp. = 1 strain

Staphylococcus sp. = 3 strains

Bacillus sp. = 3 strains

Anaerocolumna sp. = 1 strain

Fusicatenibacter sp. = 1 strain

Clostridium sp. = 2 strains

Deinococcus sp. = 1 strain

Planctomycetes bacterium (not identified genus or species) = 1 strain

Thermoaerobacter sp. = 1 strain

Myxococcales bacterium (not identified genus or species) = 3 strains

Cyanobacterium (not identified genus or species) = 1 strain

Cutibacterium sp. = 1 strain

Mycolicibacterium sp. = 2 strains

Rhodococcus sp. = 1 strain

Corynebacterium sp. = 3 strains

Modestobacter sp. = 1 strain

Bifidobacterium sp. = 1 strain

Cellulomonas sp. = 1 strain

Micrococcus sp. = 1 strain

Micrococcacea bacterium (not identified genus or species) = 1 strain

Rothia sp. = 1 strain

Kocuria sp. = 3 strains

Sphingomonas sp. = 2 strains

Sphingobium sp. = 1 strain

Sphingopyxis sp. = 1 strain

Bradyrhizobium sp. = 1 strain

Methylobacterium sp. = 2 strains

Rubellimicrobium sp. = 1 strain

Phyllobacterium sp. = 1 strain

Acetobacter sp. = 8 strains

Gluconobacter sp. = 9 strains

Pseudoxanthomonas sp. = 1 strain

Stenotrophomonas sp. = 1 strain

Tepidiphilus sp. = 1 strain

Curvibacter sp. = 1 strain

Acidovorax sp. = 2 strains

Tepidimonas sp. = 1 strain

Pelomonas sp. = 1 strain

Paraburkholderia sp. = 1 strain

Ralstonia sp. = 4 strains

Acinetobacter sp. = 4 strains

Moraxella sp. = 1 strain

Pseudomonas sp. = 12 strains

Buttiauxella sp. = 1 strain

Citrobacter sp. = 6 strains

Enterobacter sp. = 9 strains

Erwiniae sp. = 3 strains

Escherichia sp. = 2 strains

Klebsiella sp. = 9 strains

Kluyvera sp. = 1 strain

Lelliotia sp. = 1 strain

Pantoea sp. = 7 strains

Providencia sp. = 1 strain

Pseudocitrobacter sp. = 1 strain

Rahnella sp. = 6 strains

Raoultella sp. = 3 strains

Salmonella sp. = 3 strains

Enterobacteriaceae bacterium (matching with various genera) = 18 strains

 

Circular phyllogenetic tree of bacteria found in beer samples

If you have any questions about the findings, feel free to contact us.