Distribution of <i>Lactobacillus</i> and <i>Pediococcus</i> in a Brewery Environment

Garcia-Garcia, Jorge Hugo; Galán-Wong, Luis J.; Pereyra-Alférez, Benito; Damas-Buenrostro, Luis Cástulo; Pérez, Esmeralda; Cabada, Juan Carlos

doi:10.1094/asbcj-2017-4294-01

Cited by 5 publications

(5 citation statements)

References 17 publications

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“…The latter result, in combination with the results of HAE extracts for MBC values against Lactobacillus acidophilus (MBC values 187.5–750 µg/mL), provide an important insight since Lactobacillus spp. exhibited high resistance against antibiotics [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…diacetyl or/and hydrogen sulfide). Hop forms an important beer ingredient due to its potent antimicrobial effect against these spoilage bacteria [ 9 ]. Hop ( Humulus lupulus L.) represents an industrial plant whose female inflorescences (named cones) are widely used in the brewing industry.…”

Section: Introductionmentioning

confidence: 99%

“…Selected strains of Lactobacillus bacteria have also been characterized as probiotic, but on the other hand they could also act as food spoilage in certain food products. It was reported that approximately 70% of all beer-spoilage is caused by LAB [ 9 ]. This happens as a consequence of adaptation of LAB to hops and hop compounds [ 35 ].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Properties of Different Hop (Humulus lupulus) Genotypes

Kolenc

Langerholc

Hostnik

et al. 2022

Plants

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The antimicrobial activity of hop extracts obtained from different hop genotypes were investigated against Staphylococcus aureus and Lactobacillus acidophilus. In this study the pure xanthohumol, purified β-acids rich fraction, as well as α-acids with β-acids rich fraction were used to test antimicrobial activity against Staphylococcus aureus and Lactobacillus acidophilus; whereby, the antimicrobial activity of different hop extracts against Lactobacillus acidophilus was studied for the first time. Microbial susceptibility to purified hydroacetonic extracts from different hop varieties was investigated by the broth microdilution assay to determine the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The hop hydroacetonic extracts were more effective against Staphylococcus aureus than against Lactobacillus acidophilus. Strong inverse correlations of MIC and MBC values were obtained with xanthohumol, cohumulone, n+adhumulone, colupulone and n+adlupulone contents, suggesting that the identified chemical hop compounds are directly responsible for antimicrobial effects. Moreover, the effect of the growth medium strength on the MIC values of hop extracts against Staphylococcus aureus was systematically investigated for the first time. The current study also reveals the effect of different hop extracts on Staphylococcus aureus, which responds to their presence by lag phase extension and generation time prolongation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Properties of Different Hop (Humulus lupulus) Genotypes

Kolenc

Langerholc

Hostnik

et al. 2022

Plants

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“…are commonly considered as beer and manufacturing environmental contaminants, a characteristic that encourages research into the identification of resistance factors mainly acquired through specific plasmids and genes [17,22]. In Lambic-style beers (produced by spontaneous fermentation), P. damnosus is one of the main isolated species and can be easily identified as part of the microbiome of the interior surface of wooden barrels [1], in the air, and on other brewery equipment surfaces [23] mainly due to its high oxidative stress resistance and hop tolerance [4]. In our study, ASVs corresponding to these bacteria were found in seven samples, representing up to 70% of the bacterial microbiome, as in sample 2.…”

Section: Lactobacillus Spp and Pediococcus Spp Are Often Identified In Mixed-fermentation Beersmentioning

confidence: 99%

Mixed-Culture Metagenomics of the Microbes Making Sour Beer

Piraine

Bochman

2021

Fermentation

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Mixed microbial cultures create sour beers but many brewers do not know which microbes comprise their cultures. The objective of this work was to use deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. Twenty samples were received from brewers, which were processed for microbiome analysis by next generation sequencing. For bacteria, primers were used to amplify the V3-V4 region of the 16S rRNA gene; fungal DNA detection was performed using primers to amplify the entire internal transcribed spacer region. The sequencing results were then used for taxonomy assignment, sample composition, and diversity analyses, as well as nucleotide BLAST searching. We identified 60 genera and 140 species of bacteria, of which the most prevalent were Lactobacillus acetotolerans, Pediococcus damnosus, and Ralstonia picketti/mannitolilytica. In fungal identification, 19 genera and 26 species were found, among which the most common yeasts were Brettanomyces bruxellensis and Saccharomyces cerevisiae. In some cases, genetic material from more than 60 microorganisms was found in a single sample. In conclusion, we were able to determine the microbiomes of various mixed cultures used to produce beer, providing useful information to better understand the sour beer fermentation process and brewing techniques.

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“…However, some spoilage microorganisms, including Gram-positive and Gram-negative bacteria, as well as wild yeasts, are able to grow and cause some undesirable changes in beer’s sensory profile. Lactobacillus and Pediococcus are considered to be the most hazardous bacteria for beer production processes, as they account for around 70% of the microbial spoilage incidents [ 23 ].…”

Section: Introductionmentioning

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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Distribution of Lactobacillus and Pediococcus in a Brewery Environment

Cited by 5 publications

References 17 publications

Antimicrobial Properties of Different Hop (Humulus lupulus) Genotypes

Antimicrobial Properties of Different Hop (Humulus lupulus) Genotypes

Mixed-Culture Metagenomics of the Microbes Making Sour Beer

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

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