Beer-spoilage lactic acid bacteria

Figure 7.2 Effects of beer adaptation on morphological featnres of beer-spoilage lactic acid bacteria (LAB). Beer-spoilage Lactobacillus brevis was grown in MRS broth (a) and degassed beer (b). Cells were trapped on a membrane filter and the morphological features of beer-adapted and nonadapted strains were compared using scanning electron microscopy. Bar, 5 pm. Similar tendencies were also observed for beer-adapted Lactobacillus lindneri (data not shown).

Figure 7.8 Hypothetical origin of beer-spoilage lactic acid bacteria (LAB) species. Based on the extraordinarily high-sequence identities observed with various species of beer-spoilage LAB, the acquisitions of the hop resistance genes are considered to be relatively recent events. Although the exact point of these events cannot be determined in the history of species evolution, it may have occurred as brewers widely adopted hop for a raw material in brewing.

Asano, S., Suzuki, K., lijima, K., Motoyama, H., Kuriyama, H., Kitagawa, Y. (2007). Effect of morphological changes in beer-spoilage lactic acid bacteria on membrane filtration in breweries. Journal of Bioscience and Bioengineering, 104, 334—338. 

Haakensen, M., Butt, L., Chaban, B., Deneer, H., Ziola, B., Dowgiert, T. (2007). /zorA-specific real-time PCR for detection of beer-spoilage lactic acid bacteria. Journal of the American Society of Brewing Chemists, 65, 157-165. 

Nakagawa, A. (1978). Beer-spoilage lactic acid bacteria - principal characteristics and simple methods of their selective detection. Bulletin of Brewing Science, 24, 1-10. 

Suzuki, K. (2009). Beer spoilage lactic acid bacteria. In V. R. Preedy, R. R. Watson (Eds.), Beer in health and disease prevention (pp. 150-164). San Diego Elsevier Science (supplementary chapter). 

Deng, Y, Liu, J., Li, H., Li, L., Tu, J., Eang, H., et al. (2014). An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria. Journal of the Institute of... 

There are three classical FISH detection kits available on the market called VIT -beer (Vermicon), which detects the beer spoiling organisms. The protocol of the method takes no more than 3h and can be directly used for isolates or for beer samples after an enrichment step. One kit detects all members of beer-spoilage lactic acid bacteria (red fluorescence) and additional specific Lactobacillus brevis (red and green fluorescence), the most prominent beer spoiling organism. With another kit it is possible to... 

Menz, G., Andrighetto, C., Lombardi, A., Corich, V., Aldred, P, Vriesekoop, F. (2010). Isolation, identification, characterization of beer-spoilage lactic acid bacteria from micro-brewed beer from Victoria, Australia. Journal of the Institute of Brewing, 116, 14—22. http //dx.doi.Org/10.1002/j.2050-0416.2010.tb00393.x. 

Ogden, K. and Tubb, R.S. (1985) Inhibition of beer-spoilage lactic acid bacteria by nisin. J. Inst. Brew. 91, 390-392. 

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