Obesumbacterium proteus

Obesumbacterium proteus biogroup-1 are supposed to be more closely related to Hafnia alvei, a common pathogen, and are postulated to be the metabolicaUy inactive strain that is adapted to brewery enviromnents (Priest et al., 1973 Farmer, 1984). The strains from biogroup-2 are more common dwellers of brewery enviromnents and have not been reported from any other source (Priest Barker, 2010). Priest and Barker (2010), assigned 0. proteus biogroup-2 to a newly proposed genus Shimwellia and the species as Shimwellia pseudoproteus. 

Koivula, T. T., Juvonen, R., Haikara, A., Suihko, M. L. (2006). Characterization of the brewery spoilage bacterium Obesumbacterium proteus by automated ribotyping and development of PCR methods for its biotype 1. Journal of Applied Microbiology, 100(2), 398 06. 

Maugueret, T. J., Walker, S. L. (2002). Rapid detection of Obesumbacterium proteus from yeast and wort using polymerase chain reaction. Letters in Applied Microbiology, 55(4), 281-284. 

Priest, F. G., Hammond, J. R., Stewart, G. S. (1994). Biochemical and molecular characterization of Obesumbacterium proteus, a common contaminant of brewing yeasts. Applied and Environmental Microbiology, 60(5), 1635-1640. 

Priest, F. G., Barker, M. (2010). Gram-negative bacteria associated with brewery yeasts reclassification of Obesumbacterium proteus biogroup 2 as Shimwellia pseudoproteus gen. nov., sp. nov., and transfer of Escherichia blattae to Shimwellia blattae comb. nov. International Journal of Systematic and Evolutionary Microbiology, 60(4), 828-833. 

Priest, F. G., Somerville, H. J., Cole, J. A., Hough, J. S. (1973). The taxonomic position of Obesumbacterium proteus, a common brewery contaminant. Journal of General Microbiology, 75(2), 295-307. 

Obesumbacterium proteus biotype II I6S rRNA 435 EP-PCR Yeast and slurry Centrifugation (2500 xg), Promega DNA extraction kit 1X 10 cells/mL 1X lO cells/mL Maugueret and Walker (2002)... 

Hc hea protea (Obesumbacterium proteus) other enteric bacteria and Zymomonas (see Table 18.1). Flavor nuances change with concentration. 

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