A total of 13,802 samples over seven years were investigated using real-time PCR for the presence of beer spoilage bacteria, providing a rare large-scale ove「view of the incidence of individual species. At the same t...A total of 13,802 samples over seven years were investigated using real-time PCR for the presence of beer spoilage bacteria, providing a rare large-scale ove「view of the incidence of individual species. At the same time, the isolation site (early stages of the brewing process=type Ⅰand late stages = type Ⅱ) and the type of contaminated beer and intermediate products (bottomfermented or topfermerited) were evaluated using chi-squared analysis. The most frequently occurring species were Lactobacillus brevis (7 year average 41.9%), Lactobacillus (para-)casei (10.4%).and Lactobacillus backii (9.5%).展开更多
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...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.展开更多
文摘A total of 13,802 samples over seven years were investigated using real-time PCR for the presence of beer spoilage bacteria, providing a rare large-scale ove「view of the incidence of individual species. At the same time, the isolation site (early stages of the brewing process=type Ⅰand late stages = type Ⅱ) and the type of contaminated beer and intermediate products (bottomfermented or topfermerited) were evaluated using chi-squared analysis. The most frequently occurring species were Lactobacillus brevis (7 year average 41.9%), Lactobacillus (para-)casei (10.4%).and Lactobacillus backii (9.5%).
文摘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.
