What bacteria species grow in brewing conditions?

My last two batches have been infected with a bacteria infection. I'm curious what species of bacteria could survive the alcoholic conditions of the brew? The first infected batch appear to have colonies post-bottling, coating the inside of the PET bottles with what appear to have the size and spread of typical Lactobacillus colonies. My second infected batch had a large colony in the area of the Krausen Collar in primary fermentation - seemed to be more shiny and gooey reminiscent of an aerobic bacteria of some sort - this had a somewhat noticeable effect on the smell and taste.

Topic bacteria homebrew

Category Mac

1
answered at

Note that apart from bacterial infections you can also have mold infections. I've seen some weird stuff floating on top of the beer and in the krausen over the years, and quite a few times that was some sort of mold.

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Lactobacillus breques is the most common one, followed by Pectinatus spp. The latter and Zymophilus can grow in pH between 4.3 and 4.6, with ethanol below 5%.

Other ones are:
Pediococcus acidilactici
Pediococcus damnosus
P. dextrinicu
Acetobacter spp.
Pediococcus cerevisiae
Acetobacter spp.
Zymomonas
Lactobacillus spp.
Pediococcus cerevisiae
Gluconobacter oxydans

BTW 'spp.' is short hand for 'species'. As in "Lactobacillus spp." means all kinds of Lactobacillus and his brother will be found as contaminants.

1
answered at

A good article about bacteria and beer brewing can be found in this link:

http://sourbeerblog.com/fast-souring-lactobacillus/

Its an article in a blog about sour brewing. But if one scrolls down halfway(ish) the author discusses other biological agents and their preferred brew environments - and the sort of tastes/odours associated with them.

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