Beer Fermentation Tanks

Description of Niche

Physical Conditions?

What are the conditions in your niche? Temperature, pressure, pH, moisture, etc.

Influence by Adjacent Communities (if any)

Is your niche close to another niche or influenced by another community of organisms?

Conditions under which the environment changes

Do any of the physical conditions change? Are there chemicals, other organisms, nutrients, etc. that might change the community of your niche.

Who lives there?

Ale Fermenting Yeast

Which microbes are present?

You may refer to organisms by genus or by genus and species, depending upon how detailed the your information might be. If there is already a microbewiki page describing that organism, make a link to it.

Are there any other non-microbes present?

Plants? Animals? Fungi? etc.

Do the microbes that are present interact with each other?

Describe any negative (competition) or positive (symbiosis) behavior

Do the microbes change their environment?

Do they alter pH, attach to surfaces, secrete anything, etc. etc.

Do the microbes carry out any metabolism that affects their environment?

Do they ferment sugars to produce acid, break down large molecules, fix nitrogen, etc. etc.

Lager Fermenting Yeast

Which microbes are present?

You may refer to organisms by genus or by genus and species, depending upon how detailed the your information might be. If there is already a microbewiki page describing that organism, make a link to it.

Are there any other non-microbes present?

Plants? Animals? Fungi? etc.

Do the microbes that are present interact with each other?

Describe any negative (competition) or positive (symbiosis) behavior

Do the microbes change their environment?

Do they alter pH, attach to surfaces, secrete anything, etc. etc.

Do the microbes carry out any metabolism that affects their environment?

Do they ferment sugars to produce acid, break down large molecules, fix nitrogen, etc. etc.

Current Research

Enter summaries of the most recent research. You may find it more appropriate to include this as a subsection under several of your other sections rather than separately here at the end. You should include at least FOUR topics of research and summarize each in terms of the question being asked, the results so far, and the topics for future study. (more will be expected from larger groups than from smaller groups)

References

[Sample reference] Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "Palaeococcus ferrophilus gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". International Journal of Systematic and Evolutionary Microbiology. 2000. Volume 50. p. 489-500.

1. “Saccharomyces pastorianus”. Wikipedia. 7 August 2008.

2. Goldammer, Ted. “The Brewers’ Handbook, The Complete Book to Brewing Beer”. December 2000. Chapter 4.

3. Dengis, Pascale B., L. R. Nélissen, and Paul G. Rouxhet. “Mechanisms of Yeast Flocculation: Comparison of Top- and Bottom-Fermenting Strains”. Applied and Environmental Microbiology. February 1995. Pages 718-728.

Edited by Daniel Stromwall, Andrea Lin, and Chrissta Maracle; students of Rachel Larsen