Effect of rapid cooling and acidic pH on cellular homeostasis of Pectinatus frisingensis, a strictly anaerobic beer-spoilage bacterium

Chihib, Nour‐Eddine; Tholozan, Jean-Luc

doi:10.1016/s0168-1605(99)00046-x

Cited by 16 publications

(11 citation statements)

References 37 publications

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“…P. frisingensis, in particular, is reported to tolerate well the environments encountered in beer. For example, this species is able to maintain a higher intracellular pH than the external pH even at pH 4.5 28 . In fact, P. frisingensis was found to grow optimally at pH values in the range of 4.1 and 5.1 and was shown to grow, although poorly, at an ethanol content up to 1.2 mol/L (7.2% (w/v)) 156 .…”

mentioning

confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

128

130

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Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.

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confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

128

130

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“…Growth of P. haikarae is inhibited at temperatures above 37˚C and optimum growth occurs between 20˚C -30˚C. P. frisingensis can maintain cellular homeostasis during sudden changes in temperature [94]. P. cerevisiiphilus when co-cultured with S. cerevisiae showed growth at 8˚C and it also affects the growth of S. cerevisiae [95].…”

Section: Pectinatusmentioning

confidence: 99%

Review: Gram Negative Bacteria in Brewing

Ashtavinayak¹,

Elizabeth²

2016

AiM

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Gram negative aerobic bacteria such as Acetic Acid Bacteria, which include Acetobacter and Gluconobacter, have historically caused significant problems to brewers. Although incidences of spoilage have recently reduced as a result of improvements in beer packaging, these bacteria are still a concern in dispense systems in pub breweries, public houses and cask conditioned beers. Gram negative facultative bacteria of the genus Zymomonas can spoil primed cask conditioned beer and cider. There is a wide range of Enterobacteraeceace which are found within brewery environments and they serve as indicator microorganisms for hygiene and sanitation. Gram negative strictly anaerobic bacteria such as Pectinatus and Megasphaera have recently emerged as a significant threat due to the improvement in reduction of oxygen levels in beer and an increase in production of unpasteurised beer. Pectinatus and Megasphaera are sensitive to routine cleaning agents used in breweries, but they can survive and proliferate in biofilms eventually causing spoilage of beer. This review focuses on Gram negative aerobic, facultative anaerobic and strictly anaerobic brewery related spoilage bacteria.

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“…In the following period the frequency of cases of beer spoilage by this bacterium sharply rose in connection with the introduction of modern bottling technologies [6,14,18]. Pectinatus is most often isolated from spoiled beers in Germany, Sweden, Norway, Finland, USA, Japan and France [8,19,20,21,22,23,24]. The spoiled beer is characterized by a massive haze and intense smell resembling addled eggs [12,25].…”

Section: Pectinatusmentioning

confidence: 99%

“…Pectinatus je nejčastěji izolován ze zkažených piv v Německu, Švédsku, Norsku, Finsku, USA, Japonsku a Francii [8,19,20,21,22,23,24]. Zkažené pivo je charakteristické masivním zákalem a intenzivním zápachem připomínajícím zkažená vejce [12,25].…”

Section: Pectinatusunclassified

“…Pectinatus probably does not represent an accidental contaminant but persists permanently in brewery plants [12,17,33]. The natural environment, mode of transfer into the brewery, sources and reservoirs and the basis of persistence of these bacteria in breweries have not yet been elucidated [1,20,29]. The characteristics of the species P. portalensis differs from the general characteristics of the genus Pectinatus.…”

Section: Pectinatusmentioning

confidence: 99%

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Strictly anaerobic bacteria in beer and in breweries.

Matoulková¹

2008

Kvasny Prum

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Matoulková, D.: Striktně anaerobní bakterie v pivu a pivovarském provozu. Kvasny Prum. 54, 2008, č. 11-12, s. 338-343. Obsah kyslíku je jedním z hlavních faktorů ovlivňujících mikrobiologickou stabilitu piva. Současným trendem ve vývoji plnicích technologií je snížení koncentrace kyslíku v hotovém pivu na minimální hodnoty. Pivo se tak stává prostředím, kde se mohou uplatnit striktně anaerobní bakterie, které pro svůj růst a množení vyžadují velmi nízký nebo nulový obsah kyslíku. Striktně anaerobní bakterie schopné kazit pivo nebo kontaminovat pivovarské kvasnice patří do rodů Pectinatus, Megasphaera, Zymophilus a Selenomonas. Ke zvyšování počtu případů kažení piva těmito mikroorganismy přispívá také stoupající produkce piv, která jsou více náchylná k mikrobiálnímu kažení -piva nepasterovaná, nealkoholická, nízkoalkoholická a méně chmelená. V článku je uveden přehled základních morfologických, biochemických a fyziologických vlastností této skupiny bakterií.Matoulková, D.: Strictly anaerobic bacteria in beer and in breweries. Kvasny Prum. 54, 2008, No. 11-12, p. 338-343. The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum. Beer thus becomes a medium in which strictly anaerobic bacteria that require for their growth and proliferation very low or zero oxygen level can thrive. Strictly anaerobic bacteria capable of spoiling beer or contaminating brewer's yeast belong to the genera Pectinatus, Megasphaera, Zymophilus and Selenomonas. The increasing frequency of beer spoilage cases is also promoted by increasing production of beers that have a higher propensity to microbial spoilage -nonpasteurized, nonalcoholic, low-alcoholic and low hopped beers. A survey is presented here of basic morphological, biochemical and physiological properties of this group of bacteria. Matoulková ÚVODHotové pivo, jeho meziprodukty a zařízení v pivovarských provozech představují prostředí, v němž nacházejí uplatnění jak pivovarské kvasinky, používané pro výrobu piva, tak i škodlivé mikroorganismy (bakterie, plísně, divoké kvasinky), jejichž přítomnost a metabolická činnost je při výrobě piva nežádoucí. V posledních třiceti letech nabývají mezi škodlivými bakteriemi na významu striktně anaerobní bakterie, které vyžadují pro svůj růst prostředí s minimálním nebo nulovým obsahem rozpuštěného kyslíku. Stoupající počet případů kažení piva těmito bakteriemi je v přímé souvislosti s modernizací plnicích technologií, jejichž cílem je snížit obsah kyslíku v pivu na minimální hodnoty. Pivo se tak stává anaerobním prostředím vhodným pro růst a množení striktních anaerobů [1].Striktně anaerobní bakterie přizpůsobené prostředí pivovarských provozů představují skupinu čtyř bakteriálních rodů: Pectinatus, Zymophilus, Selenomonas a Megasphaera. V současné době jsou tyto rody řazeny do čeledi Acidaminococcaceae (doména Bacteria, kmen Firmicutes, třída Clostridia, řád Clo...

show abstract

Effect of rapid cooling and acidic pH on cellular homeostasis of Pectinatus frisingensis, a strictly anaerobic beer-spoilage bacterium

Cited by 16 publications

References 37 publications

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Review: Gram Negative Bacteria in Brewing

Strictly anaerobic bacteria in beer and in breweries.

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