Development of Culture-Independent Detection Method for Beer Spoilage Lactic Acid Bacteria

2021 ◽  
pp. 1-7
Author(s):  
Masaki Shimokawa ◽  
Koji Suzuki ◽  
Yasuo Motoyama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Detection Method ◽  
Culture Independent ◽  
Beer Spoilage

Effects of morphological changes in beer-spoilage lactic acid bacteria on membrane filtration in breweries

2007 ◽  
Vol 104 (4) ◽  
pp. 334-338 ◽  
Author(s):  
Shizuka Asano ◽  
Koji Suzuki ◽  
Kazumaru Iijima ◽  
Yasuo Motoyama ◽  
Hidetoshi Kuriyama ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Membrane Filtration ◽  
Morphological Changes ◽  
Beer Spoilage

Rapid detection and identification of beer-spoilage lactic acid bacteria by microcolony method

2009 ◽  
Vol 108 (2) ◽  
pp. 124-129 ◽  
Author(s):  
Shizuka Asano ◽  
Kazumaru Iijima ◽  
Koji Suzuki ◽  
Yasuo Motoyama ◽  
Tomoo Ogata ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rapid Detection ◽  
Detection And Identification ◽  
Beer Spoilage

scholarly journals Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria

2008 ◽  
Vol 104 (5) ◽  
pp. 1458-1470 ◽  
Author(s):  
K. Suzuki ◽  
S. Asano ◽  
K. Iijima ◽  
H. Kuriyama ◽  
Y. Kitagawa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Beer Spoilage ◽  
Detection Medium

scholarly journals Role of Plasmids in Lactobacillus brevis BSO 464 Hop Tolerance and Beer Spoilage

2014 ◽  
Vol 81 (4) ◽  
pp. 1234-1241 ◽  
Author(s):  
Jordyn Bergsveinson ◽  
Nina Baecker ◽  
Vanessa Pittet ◽  
Barry Ziola
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
The Other ◽  
Plasmid Curing ◽  
Content Type ◽  
Dramatic Effect ◽  
Plasmid Loss ◽  
Beer Spoilage

ABSTRACTSpecific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such ashorA,horC, andhitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organismLactobacillus brevisBSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containinghorA,horC, andhitA, respectively. To investigate the roles that these and the other five plasmids play inL. brevisBSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horCand 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

scholarly journals Genome Sequence of Rapid Beer-Spoiling Isolate Lactobacillus brevis BSO 464

2015 ◽  
Vol 3 (6) ◽  
Author(s):  
Jordyn Bergsveinson ◽  
Vanessa Pittet ◽  
Emily Ewen ◽  
Nina Baecker ◽  
Barry Ziola
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Sequence ◽  
Lactobacillus Brevis ◽  
Beer Spoilage

The genome of brewery-isolate Lactobacillus brevis BSO 464 was sequenced and assembly produced a chromosome and eight plasmids. This bacterium tolerates dissolved CO 2 /pressure and can rapidly spoil packaged beer. This genome is useful for analyzing the genetics associated with beer spoilage by lactic acid bacteria.

Sign in / Sign up

Export Citation Format

Share Document