Strictly anaerobic beer-spoilage bacteria

VTT Technical Research Centre of Finland, Espoo, Finland 

2 The types of strictly anaerobic beer-spoilage bacteria 

Patole, Ranade, 2009) aadPropionispira (Ueki, Watanabe, Ohtaki, Kaku, Ueki, 2014). The analysis of brewery samples with culture-independent techniques has suggested that there are stiU new anaerobic spoilage bacteria to be discovered in the beer production chain (Nakakita, Takahashi, Sugiyama, Shigyo, Shinotsuka, 1998 Timke, Wang-Lieu, Altendorf, Lipski, 2005). 

Pectinatus brassicae TY Pectinatus sottacetonis FSRU B0405T 

Selenomonas ruminantium JCM 6582T Selenomonas ruminantium GA192T Propionispira arcuata WK011T 1 Propionispira arboris DSM 2179T 

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Figure 9.1 16S rRNA gene sequence-based tree describing evolutionary relationships of the strictly anaerobic beer-spoilage bacteria of the class Negativicutes. 

The strictly anaerobic beer-spoilage bacteria share a few metabolic and physiological features. For instance, they produce acetic and propionic adds from simple sugars. However, clear differences exist in their nutrition and physiology, which is reflected in their beer-spoilage ability and can be exploited for their detection and identification. The key characteristics discriminating the beer-spoilage species from each other are shown in Tables 9.1 and 9.2. 

Table 9.3 Effects of strictly anaerobic beer-spoilage bacteria on beer quality...

Detailed infonnation regarding strictly anaerobic beer-spoilage bacteria can be found from the reviews of Haikara and Helander (2006), Haikara and Juvonen (2009), Marchandin et al. (2009) and Suzuki (2011). Comprehensive information regarding lipolysaccahrides of Pectinatus can be found from the review of Helander et al. (2004). Detection and identification methods for these organisms have been described in a doctoral thesis by Juvonen (2009). 

Much of the research work in Europe on strictly anaerobic beer-spoilage bacteria has been carried out at VTT Technical Research Centre of Finland in collaboration with PEL Brewing Laboratory. VTT provides expertise, state-of-the-art methodologies and anaerobic work facilities to isolate, characterize and identify the strictly anaerobic bacteria. 

Juvonen, R. (2009). DNA-hased detection and characterisation of strictly anaerobic beer-spoilage bacteria. Espoo 2009. VTTPublications, 723, 134 p. + app. 50 p. 

Tholozan, J.-L., Membr6, J.-M., Grivet, J.-P. (1997). Physiology and development of Pectinatus cerevisiiphilus and Pectinatus frisingensis, two strict anaerobic beer spoilage bacteria. International Journal of Food Microbiology, 35, 29-33. 

Juvonen, R., Koivula, T., Haikara, A. (2008). Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia. International Journal of Food Microbiology, 125, 162-169. http //dx.doi.Org/10.1016/j.ijfoodmicro.2008.03.042. 

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