Editing Pellicle

[[File:Cider-pellicle-resized.jpg|thumb|right|A pellicle on cider pitched with wild microbes|alt=Pellicle on cider|link=]]
A pellicle is a film (or "velum") that can form on the surface of a fermentation. It is created by some types of yeast and bacteria, when oxygen is present.<ref name="MTF-pellicle">[http://www.milkthefunk.com/wiki/Pellicle Pellicle.] Milk the Funk wiki. Accessed April 2020.</ref> A pellicle may be white, off-white, or clear and it generally has a powdery, waxy, or slimy appearance, often with bubbles or wrinkles (never fuzzy or hairy). It should not be confused with [[mold]], [[kraüsen]], "[[yeast rafts]]", or films from oils.

Pellicles can be formed by a variety of wild yeast and bacteria.<ref name="MTF-pellicle"/> Therefore it is not possible to identify which microbes(s) may be present based solely on the appearance of the pellicle or its characteristics &mdash; microbiological testing must be performed for identification.<ref>Widmayer C. [https://www.facebook.com/groups/MilkTheFunk/permalink/3292440674117457/ Comments from a professional fermentation/yeast researcher.] Milk the Funk Facebook group. Feb 2020.</ref>

Since commercial strains of [[brewers yeast]] used for [[beer]] and [[wine]] do not form a pellicle (except for [[sherry]]/flor yeast<ref>Eldarov MA, Beletsky AV, Tanashchuk TN, Kishkovskaya SA, Ravin NV, Mardanov AV. [https://www.frontiersin.org/articles/10.3389/fmicb.2018.00965/full Whole-genome analysis of three yeast strains used for production of sherry-like wines revealed genetic traits specific to flor yeasts.] ''Front Microbiol.'' 2018;9(965).</ref><ref>Van Mulders SE, Ghequire M, Daenen L, Verbelen PJ, Verstrepen KJ, Delvaux FR. [https://lirias.kuleuven.be/retrieve/129510 Flocculation gene variability in industrial brewer’s yeast strains.] ''Appl Microbiol Biotechnol.'' 2010;88:1321–1331.</ref> and possibly WLP644<ref>[https://www.whitelabs.com/sites/default/files/644_Explanation.pdf 644 Explanation.] White Labs. Accessed April 2020.</ref>), the presence of a pellicle is often a sign of contamination.<ref name=Humbard/> (See [[Contamination]] for more info.)

On the other hand, pellicle formation is normal for fermentations that contain wild microbes or non-''Saccharomyces'' cultures such as ''[[Brettanomyces]]''.<ref>[https://www.homebrewtalk.com/forum/threads/pellicle-photo-collection.174033/ Pellicle photo collection.] HomebrewTalk forum. 2010.</ref> For example, a pellicle frequently forms in [[sour beer|mixed-fermentation beers]], [[kombucha]], [[vinegar]], and wines, ciders, and meads with ''Brettanomyces'' or unpasteurized raw ingredients such as fruit or honey. The appearance of a pellicle in these products doesn't reflect what may be happening during fermentation with regard to quality or progress, it merely indicates the presence of the microbes.<ref name=Humbard/> In wine, adequate pH-adjusted [[sulfite]] levels post-fermentation can inhibit these microbes and therefore prevent the formation of a pellicle.

"Kahm yeast" is a colloquial term for a pellicle,<ref>Colleen. [https://fermentools.com/what-is-kahm-yeast-is-it-safe/ What is kahm yeast & is it safe?] Fermentools. 2018.</ref> and it is a misnomer because it is not always created by yeast. Similarly, the pellicle on [[kombucha]] is often mistakenly called the "SCOBY".

== Pellicle test ==
If you aren't sure whether an unknown film is a pellicle, you can do what we call a "Forced Pellicle Test", and it's easy:
# Add a small sample of the liquid into a sanitized jar or other container.
# Cover it loosely with foil and leave it undisturbed in a warm location.
# Check on it in 1-2 days. If a significant film has formed (that is not fuzzy or hairy), then congratulations, you have a pellicle!
If you still aren't sure, leave it undisturbed for several more days and check again. Any fuzzy or hairy growth is [[mold]].

This test is based on the fact that oxygen exposure generally stimulates pellicle formation.<ref name="MTF-pellicle"/><ref name="Humbard">Humbard M. [https://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ Beer microbiology – what is a pellicle?] A Ph.D. in Beer – A Study of Beer and Fermentation Science. 2015.</ref><ref>Nakagawa Y, Arai Y, Toda Y, et al. [https://www.tandfonline.com/doi/full/10.1080/13102818.2016.1246203 Glucose repression of FLO11 gene expression regulates pellicle formation by a wild pellicle-forming yeast strain isolated from contaminated wine.] ''Biotechnology & Biotechnological Equipment.'' 2017;31(1):120–127.</ref>

== Myths ==
{| class="wikitable mw-collapsible mw-collapsed" style="width:100%"
| Myth: '''Brewers yeast can form a pellicle.'''
|-
| Truth: Commercial ''Saccharomyces'' yeast NEVER forms a pellicle, with the exception of sherry (flor) yeast. This myth stems from brewers with recurrent [[contamination]] issues.<ref>[https://www.homebrewtalk.com/forum/threads/thin-white-film-floating-in-secondary.49591/ Thin white film floating in secondary?] HomebrewTalk forum. December 2007.</ref><ref>[https://www.homebrewtalk.com/forum/threads/post-your-infection.71400/page-98#post-8835819 Post your infection.] HomebrewTalk forum. April 2020.</ref> In reality, unless you pitch a yeast known to form a pellicle, any pellicle was definitely created by wild microbes that were somehow introduced into the beer or wine.

We have reached out to some of the major yeast labs to verify whether their strains produce pellicles:
* Wyeast: "Wyeast Laboratories, Inc. does not have any commercial ''Saccharomyces'' strains that form pellicles."<ref>Logsdon, Tamara (Wyeast QC Lab Coordinator and Brand Manager). "Pellicle formation." Personal email correspondence received by Adam Bittner. April 22, 2020.</ref>
* Fermentis: "None of our strains (Fermentis or Red Star) have that ability [to form a pellicle] in any circumstances."<ref>Pizarro, José (Fermentis Regional Sales Manager for North America – East & Gulf of Mexico). "FW: Other request from Fermentis Website." Personal email correspondence received by Adam Bittner. April 22, 2020.</ref>
* White Labs: "Pellicle formation isn't common with our ''Saccharomyces'' strains. We have seen it with [https://www.whitelabs.com/yeast-bank/wlp644-saccharomyces-bruxellensis-trois WLP644] and [https://www.whitelabs.com/yeast-bank/wlp700-flor-sherry-yeast WLP700] but that's likely it."<ref>Taylor, Kara (Head of Laboratory Operations at White Labs). "Pellicle Formation." Personal email correspondence received by Adam Bittner. April 23, 2020.</ref> When asked to further clarify WLP644: "I don't have any specifics on when a pellicle has formed but I know our R&D team has seen it. It likely has to do with how active the culture is/pitching rates. If you have a really active fermentation you likely won't get too much pellicle growth as it gets broken up."<ref>Taylor, Kara (Head of Laboratory Operations at White Labs). "Pellicle Formation." Personal email correspondence received by Adam Bittner. May 4, 2020.</ref>
* Omega: "I am not aware of any of our Sacch strains being able to form a pellicle.  We have a handful of 'wild' Sacch strains and haven't seen it with them either."<ref>Shaner, Lance (Owner of Omega Yeast Labs). "Pellicle formation." Personal email correspondence received by Adam Bittner. April 24, 2020.</ref>
* GigaYeast: "We bank and grow hundreds of yeast strains and have never encountered a domesticated brewers yeast strain that exhibited pellicle formation."<ref>Withee, Jim (President of GigaYeast). "Pellicle formation." Personal email correspondence received by Adam Bittner. April 24, 2020.</ref>
* Imperial: "We have not run trials on pellicle formation with ''Saccharomyces'' strains specifically as this usually isn't a consideration when using them in the short duration fermentation process."<ref>Caudill, Jess (Imperial Yeast representative). "Pellicle formation." Personal email correspondence received by Adam Bittner. April 27, 2020.</ref>
* Lallemand: "None of the ''Saccharomyces cerevisiae'' strains available through Lallemand for brewing or wine production are known to produce pellicles under tested laboratory conditions. No pellicle formation observations have been made in the presence of pure cultures."<ref>Shayevitz, Avi (Lallemand R&D Associate). "Pellicle formation." Personal email correspondence received by Adam Bittner. April 28, 2020.</ref>
* Escarpment: "None of our ''Saccharomyces'' strains are capable of forming pellicles/films. Among ''Saccharomyces'' this seems to be fairly limited to sherry flor yeasts, which have some modifications in flocculation genes that seems to help them form rafts/films."<ref>Preiss, Richard (Escarpment Labs R&D associate and one of the founders). "Pellicle formation." Personal email correspondence received by Adam Bittner. April 30, 2020.</ref>


On his [https://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ blog], Dr. Matt Humbard discusses the ability of ''Saccharomyces'' to form a pellicle.
|}
{| class="wikitable mw-collapsible mw-collapsed" style="width:100%"
| Myth: '''White Labs WLP644 forms a pellicle.'''
|-
| Truth: White Labs says that [https://www.whitelabs.com/yeast-bank/wlp644-saccharomyces-bruxellensis-trois WLP644 Saccharomyces "Bruxellensis" Trois] can possibly form a pellicle, but doesn't provide specifics about under what circumstances it may occur. However, the consensus among brewers is that it does not form a pellicle, as there have been no recent validated reports of pellicle formation with this strain.<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3465266216834901/ Thread about WLP644 Pellicle Formation.] Milk the Funk Facebook group. April 2020.</ref><ref>[https://open.spotify.com/episode/5KYipyD1Zn1K9AGMo23xKI "Wiki Kwiki #005 - Lance Shaner of Omega Yeast Labs"] (at ~23 minutes) Milk the Funk podcast, December 2019.</ref> Therefore when using a WLP644 culture, it is wise to regard any significant pellicle formation as a likely contamination.
|}
{| class="wikitable mw-collapsible mw-collapsed" style="width:100%"
| Myth: '''You can rack from under a pellicle to remove the contamination.'''
|-
| Truth: Contaminating microbes are present throughout the liquid. For example, it's common knowledge that microbes like ''[[Brettanomyces]]'', ''[[Lactobacillus]]'', and ''[[Pediococcus]]'' are able to be grown from bottles of commercial mixed-fermentation beers, even though a pellicle was obviously not put into the bottles.
|}
{| class="wikitable mw-collapsible mw-collapsed" style="width:100%"
| Myth: '''All wild microbes (e.g. contaminants) form a pellicle.'''
|-
| Truth: Not all wild mixed yeast/bacteria cultures form pellicles. This is easy to demonstrate by those of us repeatedly (intentionally) capturing wild cultures. The genes that cause pellicle formation aren't always turned on, even if they are present.<ref>Bumgarner SL, Dowell RD, Grisafi P, Gifford DK, Fink GR. [https://www.pnas.org/content/106/43/18321.long Toggle involving cis-interfering noncoding RNAs controls variegated gene expression in yeast.] ''Proceedings of the National Academy of Sciences.'' 2009;106(43):18321–18326.</ref>
|}

== See also ==
* See [[Contamination]] for more information about how to proceed when your fermentation has an unexpected pellicle.
* See [http://www.milkthefunk.com/wiki/Pellicle Pellicle] at Milk the Funk for more detailed information about pellicles.
* [https://www.homebrewtalk.com/forum/threads/pellicle-photo-collection.174033/ Pellicle photo collection] on HomeBrewTalk.com

==References==
{{#seo:
|description=Do you have a white film on the surface of your fermentation? Learn about pellicles, what causes them, and how to verify that it is actually a pellicle.
|image=Cider-pellicle.jpg
|image_alt=Pellicle on cider
}}
[[Category:microbiology]]