Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.

中文翻译：

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传统和现代酸啤酒生产中的微生物动力学。

传统的酸啤酒是通过涉及许多酵母和细菌物种的自发发酵产生的。将啤酒与啤酒和淡啤酒区分开的特征之一是高浓度的有机酸，例如乳酸和乙酸，这会导致pH值降低和酸性味道增加。通过传统方法生产酸啤酒使一些挑战复杂化。这些包括过程控制差，产品质量缺乏一致性以及发酵时间长。这篇综述总结了传统酸啤酒生产的方法，重点是使用乳酸菌生产这种饮料。另外，该综述描述了精选的具有期望特性的微生物纯培养物与精心应用的加工步骤的结合使用。一起，