Dipstick Assay for Rapid Detection of Beer Spoilage Organisms

2018 ◽  
Vol 101 (6) ◽  
pp. 1913-1919 ◽  
Author(s):  
Harish K Janagama ◽  
Tam Mai ◽  
Sukkhyun Han ◽  
Lourdes M Nadala ◽  
Cesar Nadala ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Rapid Detection ◽  
Cost Effective ◽  
Lactobacillus Brevis ◽  
Test System ◽  
Wild Yeast ◽  
Brewing Process ◽  
Beer Spoilage ◽  
Enrichment Methods

Abstract Background: Beer spoilage caused by wild yeast and bacteria is a major concern to both commercial and home brewers. Objective: To address this problem, Molecular Epidemiology Inc. (MEI, Seattle, WA) has developed a beer spoilage organism detection kit consisting of an enrichment media (BSE) and a multiplex PCR DNA dipstick that simultaneously detects these organisms within 2 h following enrichment. Methods: The kit was tested by using samples obtained from breweries located in the Greater Seattle area. Samples were spiked with the target microbes, when necessary, and used for assessing the performance characteristics of the DNA dipstick assay. Microbial enumerations were performed as per the standard microbiological plating methods. The suitability of the BSE medium to support the growth of beer spoilage microbes was compared with the industry-approved NBB-C medium (Dohler, Darmstadt, Germany). Results: Inclusivity (a panel of 50 isolates) and Exclusivity (a panel of 92 isolates) testing indicated that the dipstick assay can exclusively detect the indicated target beer spoilage microbes. When compared with the NBB-C medium (Dohler, Darmstadt, Germany) approved by the European Brewers Convention for beer spoilage organisms, the BSE medium supported faster growth of critical spoilage lactic acid bacteria such as Lactobacillus brevis, L. lindneri, and Pediococcus damnosus. Conclusions: The beer spoilage organism detection kit has a detection limit of 10 cells/mL. Highlights: The kit can be used at different stages of the brewing process, thus offering a convenient, cost effective, and faster test system for brewers interested in monitoring the quality of their product.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

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 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.

scholarly journals An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria

2014 ◽  
Vol 120 (2) ◽  
pp. 127-132 ◽  
Author(s):  
Yang Deng ◽  
Junyan Liu ◽  
Huiping Li ◽  
Lin Li ◽  
Jingxia Tu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rapid Detection ◽  
Beer Spoilage ◽  
Culture Procedure

scholarly journals Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 51 ◽  
Author(s):  
Friedrich Felix Jacob ◽  
Lisa Striegel ◽  
Michael Rychlik ◽  
Mathias Hutzler ◽  
Frank-Jürgen Methner
Keyword(s):  
Yeast Extract ◽  
Cost Effective ◽  
Lactobacillus Brevis ◽  
Fermentation Medium ◽  
Starting Material ◽  
Industrial Manufacturing ◽  
Yeast Strains ◽  
Brewing Process ◽  
P 16 ◽  
Saccharomyces Yeast

Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and the original gravity (12 ˚P, 16 ˚P, 20 ˚P) of the fermentation medium was varied, and four alternative non-Saccharomyces yeast strains were compared with two commercial Saccharomyces yeast strains. In addition, spent yeast was contaminated with the beer spoiler Lactobacillus brevis. The general nutrient composition (total protein, fat, ash) was investigated as well as the proteinogenic amino acid spectrum, the various folate vitamers (5-CH3-H4folate, 5-CHO-H4folate, 10-CHO-PteGlu, H4folate, PteGlu) and the biological activity (reduction, antioxidative potential) of a mechanically (ultrasonic sonotrode) and an autolytically produced yeast extract. All the investigated ingredients from the yeast extract were influenced by the composition of the spent yeast from the brewing process. The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes.

The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety

2014 ◽  
Vol 10 (2) ◽  
pp. 203-210 ◽  
Author(s):  
Wei Wang ◽  
HaiKuan Wang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cost Effective ◽  
Antimicrobial Compounds ◽  
Pathogenic Microorganism ◽  
Food And Feed ◽  
Quality Of Food ◽  
Chemical Preservatives ◽  
Feed Safety

Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.

Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Michele Rigon Spier ◽  
Marcia Rapacci ◽  
Silvia Deboni Dutcosky ◽  
Guilherme de Almeida Souza Tedrus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Mixed Cultures ◽  
Bakery Products ◽  
Yeast Saccharomyces Cerevisiae ◽  
Baking Process ◽  
Quality Technology ◽  
Sensorial Evaluation

The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.

scholarly journals Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

2020 ◽  
Vol 36 (2) ◽  
pp. 154-172
Author(s):  
Jorge Daniel Fonseca Blanco ◽  
Martha Del Pilar López Hernandez ◽  
Laura Sabrina Ortiz Galeano ◽  
Jenifer Criollo Nuñez ◽  
María Denis Lozano Tovar
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Debaryomyces Hansenii ◽  
Lactobacillus Brevis ◽  
Acetic Acid Bacteria ◽  
Cocoa Beans ◽  
Inoculum Dose

Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fermentation of cocoa beans is carried out by a consortium of microorganisms, the aim of thisresearch was to describe the effect of the addition of a specific mixture of yeasts, acetic acid bacteria, and lactic acid bacteria on the physicochemical and organolepticcharacteristics of cocoa beans (clone CCN 51). Isolates of two yeasts (Wickerhamomyces anomalus and Debaryomyces hansenii), three acetic acid bacteria (AAB), (Gluconobacter japonicus, Acetobacter tropicalis, and Acetobacter pasteurianus) and three lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus brevis, and Lactobacillus plantarum) obtained fromprevious cocoa fermentations selected for their pectinases and acid production capacities in a specific mixture were used. Using the micro-fermentation technique, the effect of a biological starter was evaluated under different viable microorganismsratios (Yeasts: LAB: AAB as follows, 1: 1: 1, 1: 2: 2, 1: 2: 1, 1: 1: 2, 2: 1: 1, 2: 2: 1, 2: 1: 2, and 2: 2: 2). The concentration of each microorganism was standardized at 1x107 cfu/mL, then the biomass of 4 mL for ratio 1 and 8 mL for ratio 2 of each suspension of microorganisms was added at time zero. Different doses of inoculum were 0%, 1%, 2%, 3%, 4%, and 5% v/w mL inoculum/g cocoa beans. A beneficial effecton the sensory quality of cocoa beans was evidenced by the addition of microorganisms; the best proportion of microorganisms was 2:1:2 (yeasts:LAB:AAB) and the best inoculum dose was 3% (v/w) showing lower acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt. 

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