Sake and Beer Spoilage Lactic Acid Bacteria - A Review

Suzuki, Koji; Asano, Shizuka; Iijima, Kazumaru; Kitamoto, Katsuhiko

doi:10.1002/j.2050-0416.2008.tb00331.x

Cited by 96 publications

(103 citation statements)

References 103 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Most Pectinatus species have been isolated from beer and brewery environments but their natural environment and source of contamination are not well understood [89]. It has been found that several sources of contamination can be identified in the same brewery.…”

Section: Pectinatusmentioning

confidence: 99%

Review: Gram Negative Bacteria in Brewing

Ashtavinayak¹,

Elizabeth²

2016

AiM

View full text Add to dashboard Cite

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.

show abstract

Section: Pectinatusmentioning

confidence: 99%

Review: Gram Negative Bacteria in Brewing

Ashtavinayak¹,

Elizabeth²

2016

AiM

View full text Add to dashboard Cite

show abstract

“…L. brevis has been implicated in more than half of beer spoilage incidents within the same period 3,6,21 while a further 15-20% have been caused by L. lindneri 2,6 . L. coryniformis, L. casei and L. plantarum are other important Lactobacillus species which have been reported to spoil beer 6,38 with a frequency of beer spoilage incidents of 3, 2 and 1% respectively 2,47,48 . Lactobacillus species cause high turbidity, hazy appearance, unpleasant flavours and a high level of diacetyl in beer 42 .…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Paradh

Mitchell

Hill

2011

Journal of the Institute of Brewing

View full text Add to dashboard Cite

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.

show abstract

“…Gram positive beer spoilage bacteria include several species of lactic acid bacteria (LAB), which are reported as the most hazardous bacteria for breweries as they are responsible for approximately 70% of all microbial spoilage incidents 3,31 . Indeed, LAB can be found in brewing materials at almost every stage of the malting and brewing process, from the standing barley crop to the finished beverage 13,17,28,33 . These bacteria occur as part of the natural barley micro-biota, and persist during malting and mashing 29,35 due to their aero tolerant nature and tolerance of low pH and high ethanol levels.…”

Section: Introductionmentioning

confidence: 99%

“…Among them the most important spoilage organisms are, according to brewing literature, L. brevis, L. lindneri, L. paracollinoides and P. damnosus 2,30,32,34 . In addition, L. backi and P. inopinatus have been reported as potential beer spoilers 7,22,33 . A recently characterised strain, P. clausseni, has been shown to spoil beer 12 .…”

Section: Introductionmentioning

confidence: 99%

“…They exert bacteriostatic effects on most Gram-positive bacteria as they act as proton ionophores and dissipate the transmembrane pH gradient. Several LAB species, such as Lactobacillus spp., have been found to have acquired beer-spoilage ability due to hop resistance genes (horA and horC), and consideration must be given to the fact that altering the hop composition of beer can have a profound impact on the organoleptic and physico-chemical properties of the final product 6,21,22,33,35 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

Silvetti

Brasca

Lodi

et al. 2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Lysozyme is an antimicrobial enzyme that could be applied to counteract those bacterial species which, due to their own metabolic activity, possess notable beer spoilage ability and lead to loss of beer quality. Experiments were carried out to assess lysozyme potential to prevent the growth of beer spoilage bacteria, and to verify the effect of lysozyme on the microbiological stability and sensory characteristics of unpasteurized beer. Eight replicates, all from the same lot of Italian beer, were treated with 0 and 100 ppm lysozyme. Microbiological analyses were conducted bimonthly to investigate the presence of spoilage bacteria. Sensory analyses were performed to determine whether there were any significant differences in sensory impressions between beers produced with and without lysozyme. Lysozyme exerted a strong inhibitory action on the lactic acid bacteria (LAB) present in the beer and was very stable throughout the shelf life. Sensory tests revealed no unfavourable influence on beer flavour when using lysozyme. Indeed, the shelf life of beer with added lysozyme proved to be extended. Even as late as 1 month after the expiry date it still met with the panellists' approval. Lysozyme may be regarded as an effective agent for preventing microbiological contamination and prolonging the stability of unpasteurized beer.

show abstract

Sake and Beer Spoilage Lactic Acid Bacteria - A Review

Cited by 96 publications

References 103 publications

Review: Gram Negative Bacteria in Brewing

Review: Gram Negative Bacteria in Brewing

Occurrence of Pectinatus and Megasphaera in the Major UK Breweries

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

Contact Info

Product

Resources

About