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http://www.happyherbalist.com/Ginger%20Beer%20Plant%20Research.htm

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”