Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality

Zhang, Yu; Luo, Qiuying; Xiao, Li; Sun, Yumei; Li, Rong; Sun, Zhen; Li, Xianzhen

doi:10.1002/fsn3.1256

Cited by 13 publications

(7 citation statements)

References 33 publications

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“…Beer spoilage causes economic losses to breweries and even the loss of consumers’ confidence. Beer-spoilage bacteria are part of Gram-positive lactic acid bacteria and Gram-negative acetic acid bacteria [ 18 , 19 , 20 , 21 , 22 ]. The other microorganisms that can cause beer spoil are not well-documented and their properties to contaminate beer need to be studied.…”

Section: Beer Safetymentioning

confidence: 99%

“…Polymerase chain reaction (PCR) was helpful for the simultaneous detection and identification of B. custersianus, D. bruxellensis, D. anomala , and other brewer’s yeast species [ 41 ]. In addition to molecular techniques such as PCR and rRNA hybridisation, the applicability of molecular profiling using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) in combination with Biotyper software was investigated with good results and remarkable advantages (cost- and time-effective) [ 18 ].…”

Section: Microbiological Safety Of Beermentioning

confidence: 99%

“…Microbial contamination, with the main representatives Staphylococcus , Leuconostoc pseudomesenteroides , and Acetobacter sp., also occurs within the bottling room [ 18 ].…”

Section: Microbiological Safety Of Beermentioning

confidence: 99%

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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Ciont

Epuran

Kerezsi

et al. 2022

Foods

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The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.

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Section: Beer Safetymentioning

confidence: 99%

Section: Microbiological Safety Of Beermentioning

confidence: 99%

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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Ciont

Epuran

Kerezsi

et al. 2022

Foods

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“…Pediococcus is another important genus of contaminating bacteria, and they produce diacetyl and provide beer with a buttery flavor [ 126 ]. Staphylococcus xylosus is another contaminating bacterium detected in homebrewed beers (much less common in industrial beers) that makes beer taste like bitter almonds [ 148 ]. Not only bacteria but also certain yeasts can be considered as contaminants of beer.…”

Section: Maturation Storage and Bottlingmentioning

confidence: 99%

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Díaz

Durán‐Guerrero

Lasanta

et al. 2022

Foods

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In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

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“…For example, in brewing, Gram-negative bacteria such as acetic acid bacteria, Zymomonas and Enterobacteriaceae are some of the common beer spoilers that require monitoring in the process (Paradh, 2015). Furthermore, a recent study has shown that Staphylococcus xylosus Schleifer & Kloos, 1975 makes the beer turbid and produces organic acids and biogenic amines, which alter the taste of the drink (Yu et al, 2019). Nonetheless, the spoilers of whiskey have not yet been described.…”

Section: Introductionmentioning

confidence: 99%

The magic world of whiskey microbiota

Pristavec

Koren

Jeršek

et al. 2020

AAS

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Modern metagenomics techniques in combination with next generation sequencing are increasingly used for research of numerous environments inhabited by diverse microbiota. In the present study we focused on a rather unusual environment for their growth, a forgotten bottle of blended Scotch whiskey. Whiskey is a world-known popular spirit, traditionally produced in a series of steps comprising malting of barley, fermenting the malt to an alcoholic wort, distilling and at least 3-year long maturation in oak casks, followed by filtration. In the process, notably in the fermentation, microorganisms play a crucial role. However, we were primarily interested in potential microbiological and chemical changes that might have taken place over the years while the half-empty whiskey bottle was left open. We found that only a very low number of aerobic mesophilic bacteria survived in it while the ethanol content decreased from 40 % to approximately 30 %. Interestingly, the metagenomics analysis showed there was a large and diverse microbial community present in the forgotten whiskey. Among the most abundant microorganisms were members of human commensal microbiota, some potentially disease-causing and also food spoiling bacteria, in particular genus Pseudomonas. Surprisingly, we even found a non-negligible number of typically environmental bacterial species.

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Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality

Cited by 13 publications

References 33 publications

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

The magic world of whiskey microbiota

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