Gram-negative spoilage bacteria in brewing

Paradh, A. D.

doi:10.1016/b978-1-78242-331-7.00008-3

Cited by 16 publications

(19 citation statements)

References 79 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Unlike non-captive marmosets, wild marmosets had a GMC enriched for the Bifidobacteriaceae family (Actionobacterium), which includes genera like Bifibacterium that are common in animal gastrointestinal tracts and metabolize host-indigestible carbohydrates [70,71]. Wild marmosets gut microbiomes were also enriched for other bacteria involved in carbohydrate metabolism like Megasphaera and Pectinatus (both Firmicutes), which are actually known as important beer spoilage bacteria [72].…”

Section: The Wild Callithrix Gut Microbiome Is Associated With Carbohmentioning

confidence: 99%

The Gut Microbiome of Exudivorous Marmosets in the Wild and Captivity

Malukiewicz

Cartwright

Dergam³

et al. 2019

Preprint

View full text Add to dashboard Cite

show abstract

Section: The Wild Callithrix Gut Microbiome Is Associated With Carbohmentioning

confidence: 99%

The Gut Microbiome of Exudivorous Marmosets in the Wild and Captivity

Malukiewicz

Cartwright

Dergam³

et al. 2019

Preprint

View full text Add to dashboard Cite

show abstract

“…The noteworthy decrease in Megasphera stantonii is shared by all the tannin-fed groups. Megasphera produces butyrate (Paradh 2015) that plays a key role in gut health promotion (Vital et al 2017;Milani et al 2017). This also applies to chickens, as it has recently been confirmed by Maki and Looft (2018) who, for the first time, isolated Megasphaera stantonii from the caecal content of healthy chickens.…”

Section: Discussionmentioning

confidence: 83%

Insights into the mode of action of tannin-based feed additives in broiler chickens: looking for connections with the plasma metabolome and caecal microbiota

Brugaletta

Luise

Cesare

et al. 2020

Italian Journal of Animal Science

View full text Add to dashboard Cite

“…and Megasphaera spp. are regarded as the most important Gram‐negative spoilage bacteria . Other bacteria isolated from brewery environments and associated with wort spoilage belong to Enterobacteriaceae , Citrobacter , Hafnia , Klebsiella and Obesumbacterium .…”

Section: Resultsmentioning

confidence: 99%

“…are regarded as the most important Gram‐negative spoilage bacteria . Other bacteria isolated from brewery environments and associated with wort spoilage belong to Enterobacteriaceae , Citrobacter , Hafnia , Klebsiella and Obesumbacterium . Among the beer spoilage bacteria, LAB are particularly dangerous, as they contaminate cereals and are considered part of the endophytic microbiota of cereals .…”

Section: Resultsmentioning

confidence: 99%

Microbial communities and malt quality of durum wheat used in brewing

et al. 2019

View full text Add to dashboard Cite

Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety 'Senatore Cappelli' grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2-HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels.Additional supporting information may be found online in the Supporting Information section at the end of the article.Microbial communities and malt quality of durum wheat used in brewing J. Inst. Brew. 2019; 125: 222-229

show abstract

Gram-negative spoilage bacteria in brewing

Cited by 16 publications

References 79 publications

The Gut Microbiome of Exudivorous Marmosets in the Wild and Captivity

The Gut Microbiome of Exudivorous Marmosets in the Wild and Captivity

Insights into the mode of action of tannin-based feed additives in broiler chickens: looking for connections with the plasma metabolome and caecal microbiota

Microbial communities and malt quality of durum wheat used in brewing

Contact Info

Product

Resources

About