Immunoblotting Used for Identification of Beer Spoilage Pediococci, Including the New Species<i>Pediococcus Claussenii</i>

Aims: To examine the resistance of beer isolates of lactic acid bacteria (LAB) towards a mixture of tetrahydroiso-aacids (Tetra) by growth experiments as well as by measurement of intracellular pH. Methods and Results: Beer LAB isolates were identified to species level by SDS-PAGE of whole-cell proteins. Beer isolates of Lactobacillus brevis showed better ability for growth in the presence of Tetra than nonbeer isolates of the L. brevis or other species of LAB including beer and nonbeer isolates. The antimicrobial effect of Tetra was also examined by noninvasive measurement of intracellular pH by fluorescence ratio imaging microscopy for selected beer isolates of L. brevis and Pediococcus inopinatus. Strains of L. brevis showing limited decrease of intracellular pH during exposure to Tetra also showed better ability for growth in the presence of these compounds as well as in commercial beer products. Conclusions: It was possible to apply a method for noninvasive measurement of intracellular pH to predict the resistance of beer spoilage LAB towards the Tetra hop analogue compounds. Significance and Impact of the Study: This study demonstrated the usability of a new rapid method for detecting hop-resistant variants of known beer spoilage LAB species.

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“…1999a,b; Ziola et al. 2000; Chaban et al. 2002), profiles of d ‐lactate dehydrogenase of L. brevis (Takahashi et al.…”

Section: Discussionmentioning

confidence: 99%

Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular pH

Yansanjav

Siegumfeldt²,

Jespersen³

et al. 2004

J Appl Microbiol

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“…Immunoblotting of solubilized whole cell proteins using rabbit antiserum against whole cell proteins of isolate P16 Pediococcus pentosaceous ATCC 33316 T was done as described by Chaban et al (2002). Following colour development, the immunoblot membranes were scanned using the Gel Doc 1000 photography system and Multi Analyst Ver.…”

Section: Methodsmentioning

confidence: 99%

“…Using this data and incorporating comparable data for additional isolates available in GenBank, we tested the taxonomic proposals announced by The International Committee on Systematic Bacteriology in 2001. Having antisera to whole cell proteins of selected Gram-positive lactic acid bacteria (Chaban et al 2002) allowed us to concurrently test these taxonomic proposals based on deriving an immunoblot phenotype. Our phylogenetic and phenotypic data both strongly support the recent taxonomic amendments of The International Committee on Systematic Bacteriology (Biavati 2001;Klein 2001 Fig.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus casei,Lactobacillus rhamnosus, andLactobacillus zeaeisolates identified by sequence signature and immunoblot phenotype

Dobson

Chaban²,

Deneer³

et al. 2004

Can. J. Microbiol.

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Species taxonomy within the Lactobacillus casei group of bacteria has been unsettled. With the goal of helping clarify the taxonomy of these bacteria, we investigated the first 3 variable regions of the 16S rRNA gene, the 16S-23S rRNA interspacer region, and one third of the chaperonin 60 gene for Lactobacillus isolates originally designated as L. casei, L. paracasei, L. rhamnosus, and L. zeae. For each genetic region, a phylogenetic tree was created and signature sequence analysis was done. As well, phenotypic analysis of the various strains was performed by immunoblotting. Both sequence signature analysis and immunoblotting gave immediate identification of L. casei, L. rhamnosus, and L. zeae isolates. These results corroborate and extend previous findings concerning these lactobacilli; therefore, we strongly endorse recent proposals for revised nomenclature. Specifically, isolate ATCC 393 is appropriately rejected as the L. casei type strain because of grouping with isolates identified as L. zeae. As well, because all other L. casei isolates, including the proposed neotype isolate ATCC 334, grouped together with isolates designated L. paracasei, we support the use of the single species L. casei and rejection of the name L. paracasei.

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“…2)� Někdy jsou souhrně označovány jako "mléčné koky" nebo nesprávně "sarciny"� Jedná se o grampozitivní, nesporulující, katalasa-negativní, chemoorganotrofní, anaerobní bakterie� Jsou homofermentativní, glukosu fermentují na kyselinu mléčnou bez produkce plynu� Optimální teplota růstu je uváděna v rozmezí 25-35 °C, ale např� P. damnosus roste v rozmezí 8-30 °C, u druhu P. acidilactici je undesirable sensory substances already during beer production, and secondary (post-pasteurization) contamination, which can damage the final product by causing turbidity and adversely affecting its taste and smell (Back, 2005 (Back, 1987;Back et al�, 1996;Bohak et al� 1998;2006;Bokulich and Bamforth, 2013;Dobson et al�, 2002;Ehrmann et al�, 2010;Funahashi et al�, 1998;Hollerová and Kubizniaková, 2002;Chaban et al�, 2002;Priest, 2003;Russell and Walker, 1953;Storgårds et al�, 1998;Suzuki et al�, 2004;Taskila et al�, 2010a)� Table 1 gives a survey of the species of Lactobacillus and Pediococcus which may come to the fore as beer contaminants� Not all isolates of these species, however, have the ability to spoil beer -lactic acid bacteria typically include both beer spoilers and nonspoilers� The species L. brevis, L. lindneri and P. damnosus are reported as the most risky and most common contaminants of finished beer� According to estimates, L. brevis is responsible for more than approximately 50 % of cases of microbial spoilage of beer (Sakamoto and Konings, 2003)� The species P. damnosus is found mostly in beer during final fermentation and in finished beer, less frequently in yeast� The species P. inopinatus and P. pentosaceus are mainly detected as yeast contaminants and seldom in beer (Priest, 2003)� Other representatives of lactic bacteria such as Leuconostoc, Oenococcus, Lactococcus, Streptococcus and Enterococcus do not show resistance to bitter substances of hops and are not commonly found in beer (Bokulich and Bamforth, 2013)�…”

Section: Rod Pediococcusmentioning

confidence: 99%

Lactic acid bacteria and cultivation methods of their detection - Part I.

Matoulková¹,

Kubizniaková²

2015

Kvasny Prum

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Bakterie mléčného kvašení tvoří velmi heterogenní skupinu bakterií, některé se mohou vyskytovat jako kontaminace pivovarské vý-roby a piva� V publikaci je uveden přehled základních morfologických a fysiologických vlastností těchto mikroorganismů, popsána jsou místa jejich výskytu v pivovarském provozu a jejich schopnost kazit pivo� Článek dále popisuje použití různých kultivačních půd -diskutováno je jejich složení, dostupnost a výsledky srovnávacích studií� Lactic acid bacteria form a very heterogeneous group of bacteria, some of which may be present as contaminants in beer brewing� We provide here an overview of basic morphological and physiological properties of these microorganisms� Their habitat in the brewing operations and their ability to spoil beer are also described� The article also describes the use of various culture media -their composition, availability and results of comparative studies are discussed� Milchsäurebakterien bilden eine sehr heterogene Gruppe von Bakterien, einige davon als können eine Kontamination in der Brauherstellung und des Bieres auftreten� Im Artikel wird eine Übersicht von Grundmorphologischen und physiologischen Eigenschaften dieser Mikroorganismen beigefügt, weiterhin wurden die Auftrettensörte in den Brauereien und ihre Fähigkeit das Bier verderben zu können beschrieben� Der Artikel befasst sich mit der Anwendung von verschiedenen Nährböden, diskutiert wird es auch ihre Zusammensetzung, Zugänglichkeit und Ergebnisse von den Vergleichsstudien�

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Immunoblotting Used for Identification of Beer Spoilage Pediococci, Including the New SpeciesPediococcus Claussenii

Cited by 6 publications

References 11 publications

Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular pH

Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular pH

Lactobacillus casei,Lactobacillus rhamnosus, andLactobacillus zeaeisolates identified by sequence signature and immunoblot phenotype

Lactic acid bacteria and cultivation methods of their detection - Part I.

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