Table 8.

Organisms in commercial sour beer products.

Product	Region	Source	Analyzed microorganisms	Count (log CFU/g)	Age	References
Gueuze	Belgium	Obtained from a traditional brewery	LAB	5.25–5.31	2 years	Spitaels et al., 2015a
			LAB	3.87–3.88	4 years
			LAB	3.49–3.96	5 years
Lambic	Belgium	Obtained from a traditional brewerya	LAB	3.08–4.26	24 months	Spitaels et al., 2014
		Obtained from industrial brewery	LAB	4.33–4.38	12 months	Spitaels et al., 2015b
		Obtained from two breweriesb	LAB	2.3–2.75	40 days	Martens et al., 1991

^aIncubated at 28°C aerobically or 20°C anaerobically on MRS agar.

^bInterpreted from graph.