The shift from Enterobacteriaceae to LAB during this stage is due to the increased ethanol levels from the main fermentation stage. The final stage, known as the maturation stage, occurs after ten months and is characterised by a decrease in LAB . While acetic acid bacteria (AAB) are present throughout the fermentation , the final two stages of lambic fermentation are dominated by the presence of ethanol-and acid-resistant, lactic acid-producing Brettanomyces and Pedicoccus species .