Metabolic strategies of beer spoilage lactic acid bacteria in beer

Geißler, Andreas; Behr, Jürgen; Kamp, Kristina von; Vogel, Rudi F.

doi:10.1016/j.ijfoodmicro.2015.08.016

Cited by 49 publications

(35 citation statements)

References 22 publications

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“…Tyramine and histamine formation significantly correlated with the spoilage microorganisms in wort ( r = 0.821; p < 0.01 and r = 0.827; p < 0.01, respectively). It was previously reported that the formation of tyramine and histamine was observed in worts inoculated with mixed cultures of pediococci or lactobacilli (Geissler, Behr, von Kamp, & Vogel, ; Kalac et al, ).…”

Section: Resultsmentioning

confidence: 93%

Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

Yılmaz

Gökmen

2017

J Food Process Preserv

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This study aimed to investigate the effect of Saccharomyces cerevisiae on the formation of gamma‐aminobutyric acid (GABA) and the other bioactive amines during wort fermentation. Within 8 days of fermentation, GABA concentration increased to 182.80 and 534.10 mg/L in unspoiled and spoiled worts, respectively. Although formation of tyramine and histamine did not occur in unspoiled wort, 142 mg/L of tyramine and 130 mg/L of histamine were found in spoiled wort at the end of fermentation. Decreased concentrations of tyrosine and histidine were associated with increased concentrations of tyramine and histamine, respectively, in spoiled wort. The results indicated that S. cerevisiae is a causative agent for the accumulation of GABA in wort during fermentation. Therefore, occurrence of GABA in beers should not be considered as one of the indicators of microbial contamination differently from tyramine and histamine. Practical applications Bioactive amines have important metabolic and physiological roles in the body. Their formation in foods is generally related to microorganisms having decarboxylase activity. It was found in this study that spoilage microorganisms produced tyramine and histamine while both spoilage microorganisms and Saccharomyces cerevisiae are responsible for the formation of gamma‐aminobutyric acid during unhopped wort fermentation.

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Section: Resultsmentioning

confidence: 93%

Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

Yılmaz

Gökmen

2017

J Food Process Preserv

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“…In the research of Geissler et al . (), L. brevis strains showed relatively lower hexoses conversion and higher disaccharides conversion in lager pH4.3 compared with lager pH5.0 . In our experiment, the bacteria showed relatively lower glucose conversion with higher hop concentration.…”

Section: Resultsmentioning

confidence: 99%

“…Geissler et al . () observed the metabolic capabilities of beer spoilage LAB regarding carbohydrates and amino acids correlated with fermentation type (heterofermentative/homofermentative) and species. The differences of metabolites between bacteria with and without hops were multiple, but some of the differences remained consistent when various concentrations of hop were applied.…”

Section: Introductionmentioning

confidence: 99%

Hop bitter acids inhibit carbohydrate metabolism, enhance biogenic amine metabolism and alter L‐malic acid, glutamic acid and arginine metabolism of Lactobacillus brevis 49

Sun

Ren

et al. 2018

Int J of Food Sci Tech

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Summary Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria have to come up with metabolic strategies in order to deal with selective nutrient content. The research was performed to investigate the influence of iso‐α‐acids on the metabolism of organic acids, biogenic amines (BAs), off‐flavour compounds, carbohydrates and amino acids of Lactobacillus brevis 49. Only glyoxylic acid and ethyl formate in de man, rogosa, sharpe broth was consumed, and multiple organic acids, BAs and off‐flavour compounds were produced. By supplementing a series of concentrations of hop iso‐α‐acids, consumption of L‐malic acid, glutamic acid and arginine and generation of BAs were found benefit for bacteria to develop hop‐resistance. In the metabolism of carbohydrates, glucose was preferred over maltose and maltriose, and hops significantly inhibited the utilisation of carbohydrates. The results provide comprehensive information of metabolites of L. brevis 49 under various concentrations of hop stress.

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“…Restrictive parameters in beer include ethanol, carbon dioxide, antibacterial hops, and anaerobicity. In addition, beer is characterized by a low pH (3.8 to 4.7) and a selective nutrient content (1–3). Nevertheless, lactic acid bacteria (LAB) of the genus Lactobacillus are capable of growing in and spoiling beer.…”

Section: Genome Announcementmentioning

confidence: 99%

Multiple Genome Sequences of the Important Beer-Spoiling Species Lactobacillus backii

2016

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Metabolic strategies of beer spoilage lactic acid bacteria in beer

Cited by 49 publications

References 22 publications

Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

Hop bitter acids inhibit carbohydrate metabolism, enhance biogenic amine metabolism and alter L‐malic acid, glutamic acid and arginine metabolism of Lactobacillus brevis 49

Multiple Genome Sequences of the Important Beer-Spoiling Species Lactobacillus backii

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