Ginger Beer Plant Research

Ginger Beer Plant Research

We should probably start off by stating that the Ginger Beer Plant is not a plant. It is a symbiosis of beneficial bacteria and yeasts. Much in the same way as kombucha mushrooms are not mushrooms.

Ward 1982 (con’d)

Ward, Philosophical Transacction of the Royal Society

of London. B.Vol. 183 (1892) 125-197

…the villagers usually employ a somewhat different mode of procedure for making “ginger-beer.” They make a solution of sugar corresponding roughly to a 10-20 percent solution in tap-water, in a large open vessel, a little cream of tarter and a few pieces of ginger are then added; some add lemon as well. The pieces of Ginger-beer plant are then placed in the mixture, and the whole allowed to stand for a day or two. Then the liquor is poured off to bottles and corked, and drunk after two or three days more. Meanwhile more sugar solution is exposed in the original vessel containing the deposit, or “lees,” and allowed to stand and bottles off as before.

In all these cases the chief phenomena are the same. The plant grows, and is alternatively buoyed up and falls in the liquid; it sheds yeasts-cells around, and these increase and form a deposit: the liquid becomes viscous, with slimy masses in it, and more and more acid and surcharged with gas.; Schizomycetes and other organisms are found in the deposit, and the scum at the top. The bottle liquor simply becomes the well-known frothy “ginger-beer” of the country.

Composition of the Ginger-Beer Plant:

As Isolated by H. Marshall Ward 1892

a.) Saccharomyces pyriformis

The principal yeast in Ginger-Beer Plant (GBP). It consumes oxygen & sugar and produces alcohol and CO2. It is a weak alcohol producer (4.4% max) [H. M. Ward]).

b.) Cryptococcus qlutinis

c.) Unknown aerobian top-yeast

Produces alcohol and other by-products from oxygen & sugar (H. M. Ward)

d.) Saccharomyces cerevisiae (beer–yeast)

Also known as Baker's Yeast or Brewer's Yeast, this organism has been used for centuries as leavening for bread and as a fermenter of alcoholic beverages.

e.) 3-4 unknown yeasts of rare occurrence

f.) Bacterium vermiforme (later named Lactobacillus hilgardii)

Principal bacterium in GBP, responsible for generating lactic acid and, ultimately, acetic acid.

g.) Mycoderma cerevisiae

This aerobian yeast prefers cool temperatures --50 to 60 F. (10-15 C)-- and glucose for best growth. It cannot invert cane sugar or bring about its fermentation (H. M. Ward).

h.) Bacterium Aceti (later re-classified Acetobacter aceti)

In concert with aerobian top yeast (c.) produces ether when in oxygen environment (H. M. Ward).

A. aceti is a common contaminant in all industrial fermentation facilities and is responsible for generating turbidity, ropiness, discoloration, and off-flavors in beer (Kough, 1991).

i.) A spore-forming bacillus

j.) Large spore-forming bacillus

k.) 2-3 Other Schizomycetes not identified

l.) Oidium lactis

m.) Blue mould- Penicillium glaucum

n.) A brown “Torala”-like form, Dematium pullulans

o.) One or more species of unknown “Torala”

	Lactobacilus aerobic produces Lactic Acid produces slime

	Pediococcus anaerobic produces Lactic Acid produces slime

	Acetobacter aerobic produces acetic acid and mushrooms (pellicle)

	Saccharomyces aerobic or anaerobic produces alcohol

	Brettanomyces aerobic or anaerobic produces alcohol or acetic acid