Strictly anaerobic beer-spoilage bacteria

Juvonen, Riikka

doi:10.1016/b978-1-78242-331-7.00009-5

Cited by 6 publications

(5 citation statements)

References 52 publications

(122 reference statements)

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“…Pectinatus and Megasphaera have been postulated to emerge due to high levels of hygiene and significant reduction in oxygen levels in beer and increased production of unpasteurised beer [102]. These microorganisms can cause serious damage to the brand image of the breweries as they are often detected sporadically in small packages (bottles, cans) and often in kegs, resulting in total recall of the batch in the supply chain.…”

Section: Discussionmentioning

confidence: 99%

“…Selenomonaslacticiflexis have relatively high alcohol tolerance and can grow in beer at 4.5% (w/v) alcohol. Selenomonaslacticiflexis can also grow at lower temperature of yeast storage [102]. Propionispira species are considered as potential beer spoilage bacteria [88].…”

Section: Other Strictly Anaerobic Bacteria In Brewery Environmentsmentioning

confidence: 99%

“…Brewery related Propionispira have been reported in brewery waste lines and drainage systems which could be suggested as a source of contamination [88]. There is limited data available on beer spoilage ability of Propionispira species [102]. Z. raffinosivorans and Z. paucivorans have been isolated from pitching yeast but have never been implicated as causative agents for beer spoilage due to their inability to grow in beer [89].…”

Section: Other Strictly Anaerobic Bacteria In Brewery Environmentsmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 99%

Section: Other Strictly Anaerobic Bacteria In Brewery Environmentsmentioning

confidence: 99%

Section: Other Strictly Anaerobic Bacteria In Brewery Environmentsmentioning

confidence: 99%

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Review: Gram Negative Bacteria in Brewing

Ashtavinayak¹,

Elizabeth²

2016

AiM

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“…In the early 1990s, improvements to filling technology deigned to enhance flavour stability and shelf-life by limiting oxygen content in packaged beer led to a sudden increase in reports of spoilage caused by strictly anaerobic bacteria of the class Clostridia . This group of microorganisms currently comprise nine species that are distributed between the genera Megasphaera, Pectinatus, Selenomonas and Propionispira ( Juvonen, 2015 ). These microbes pose a severe threat since they are predominately isolated from finished and packaged beer ( Back, 1994 ), and especially products that are unpasteurised with an elevated pH ( Ziola and Bergsveinson, 2017 ).…”

Section: The Negative Aspects Of Microbes To Brewingmentioning

confidence: 99%

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

Roselli,

Kerruish,

Crow

et al. 2024

Front. Microbiol.

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The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.

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“…We had also identified a OTU assigned to the Megasphaera genus. This genus is commonly reported in breweries as beer spoilage bacteria, and it is composed of strictly anaerobic gram-negative bacteria (SAKAMOTO;KONINGS, 2003;JUVONEN, 2015).…”

Section: Discussionmentioning

confidence: 99%

Changes in the bacterial community and overall metabolic profile in a first-generation ethanol distillery under distinct fermentative yield

Iurif¹

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Strictly anaerobic beer-spoilage bacteria

Cited by 6 publications

References 52 publications

Review: Gram Negative Bacteria in Brewing

Review: Gram Negative Bacteria in Brewing

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

Changes in the bacterial community and overall metabolic profile in a first-generation ethanol distillery under distinct fermentative yield

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