Pectinatus, Megasphaera and Zymophilus

Haikara, Auli; Helander, Ilkka M.

doi:10.1007/0-387-30744-3_32

Cited by 32 publications

(50 citation statements)

References 70 publications

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“…Species of the genus Pectinatus have been reported in spoiled beer and are ethanol-tolerant up to 4.8%. These species belong to the Clostridia family, cluster IX, and are strictly anaerobic (Haikara and Helander 2006). In the bioreactor fed with xylose, there were three dominant bands present, represented by numbers 9, 18 and 23.…”

Section: Impact Of the Type Of Substratementioning

confidence: 99%

Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source

Temudo

Muyzer

Kleerebezem

et al. 2008

Appl Microbiol Biotechnol

109

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Anaerobic fermentation by an open mixed culture was investigated at different pH values (4-8.5) and with three substrates (glucose, glycerol and xylose). The populations established in each condition were assessed by denaturing gradient gel electrophoresis analysis of the 16S ribosomal RNA gene fragments. The fermentation pattern and the composition of the microbial population were also evaluated when operational variations were imposed (increase of substrate concentration or introduction of a second substrate). The experimental results demonstrated that at low and high pH values, a clearly different fermentation pattern was associated with the dominance of a specialised group of clostridiae. At intermediate pH values, the product spectrum was rather variable and seemed to be sensitive to variations in the microbial community. Different substrates resulted in the establishment of different microbial communities. When fed with a mixture of two substrates, mixotrophic microorganisms (capable of degrading both substrates) were found to overgrow the originally dominant specialists. Overall, the experiments have shown that some operational variables have a clear impact on the fermentation pattern and on the population established. However, a uniform relationship between the process characteristics (associated to a metabolic response) and the microbial population present is not always possible.

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Section: Impact Of the Type Of Substratementioning

confidence: 99%

Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source

Temudo

Muyzer

Kleerebezem

et al. 2008

Appl Microbiol Biotechnol

109

View full text Add to dashboard Cite

show abstract

“…Pectinatus can be inhibited by a heat treatment of 58-60°C for 1 min, which is less than routine pasteurisation treatment 14 . Aseptic sterilisation using 0.45 µm filters is as effective as flash pasteurisation 4 .…”

Section: Multiplex Pcr Resultsmentioning

confidence: 96%

“…Modern filling techniques have limited the oxygen content of beer to 0.4-0.8 mg/L, which makes the growth and proliferation of Pectinatus in beer possible 9 . The growth of Megasphaera in beer with 3.5% ethanol (w/v) is completely restricted 14 .…”

Section: Multiplex Pcr Resultsmentioning

confidence: 99%

“…Aseptic sterilisation using 0.45 µm filters is as effective as flash pasteurisation 4 . It has been reported that Pectinatus and Megasphaera are susceptible to most of the disinfectants used in the breweries such as iodine, chlorine, and formaldehyde 14 . Pectinatus and Megasphaera are easy to control via thermal and disinfectant treatment, but these microorganisms still survive in hard to access corners or in biofilms, which are not easy to access and disinfect 47 .…”

Section: Multiplex Pcr Resultsmentioning

confidence: 99%

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Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Paradh

Mitchell

Hill

2011

Journal of the Institute of Brewing

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The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites. Multiplex PCR methodology was used for detection of three Pectinatus and three Megasphaera species using speciesspecific primers. The presence of six Lactobacillus species was also examined. Overall, 117 samples were analysed from ten breweries; six samples were positive for the presence of Pectinatus species and three samples were positive for the presence of Megasphaera species, while 34 samples were positive for the presence of Lactobacillus species. Lactobacillus species appeared to be the major potential spoilage microorganisms. Although none of the actual beer samples were found to be positive for Pectinatus and Megasphaera species, their occurrence in aerobic brewery environments indicates sanitation problems and revealed the presence of highly established biofilms in some breweries.

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“…It has been found that several sources of contamination can be identified in the same brewery. P. cerevisiiphilus and P. frisingensis have been extensively studied and P. frisingensis has been more frequently held responsible for beer spoilage incidents compared to P. cerevisiiphilus in unpasteurised beer [75] [90] [91]. Along with unpasteurised beer Pectinatus species have also been isolated from drainage systems, water pipe systems, various equipment in bottling halls, air of bottling halls, conveyors belts and oil lubricants, cracked floors and tiles of the filling hall [11] [92].…”

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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Pectinatus, Megasphaera and Zymophilus

Cited by 32 publications

References 70 publications

Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source

Diversity of microbial communities in open mixed culture fermentations: impact of the pH and carbon source

Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Review: Gram Negative Bacteria in Brewing

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