DETECTION AND IDENTIFICATION OF<i>LACTOBACILLUS LINDNERI</i>FROM BREWERY ENVIRONMENTS

Storåards, E.; Suiiiko, M.-L.; Pot, Bruno; Vanhonacker, Katrien; Janssins, D.; Broomfield, P. L. E.; Banks, J. G.

doi:10.1002/j.2050-0416.1998.tb00974.x

Cited by 15 publications

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“…Medium performance for enrichment of beer-spoiling LAB has been reported in several studies 2,12,13,[19][20][21]23 . However, these studies do not include an assessment of individual growth factors.…”

Section: Introductionmentioning

confidence: 82%

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Taskila¹,

Tuomola²,

Kronlöf³

et al. 2010

Journal of the Institute of Brewing

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Beer‐spoiling lactic acid bacteria (LAB) belong to the most harmful contaminants in the brewing industry and various rapid molecular detection methods have been introduced for the detection of these organisms. However, the enrichment cultivation steps needed prior to detection by molecular methods can extend the duration of the analytical procedure by up to several days. The use of brewery‐specific enrichment cultivation media has been recommended due to the large variety within the group of LAB, as well as differences in the microbes encountered at the breweries. In contrast to using a general medium that may support only the growth of some LAB, the combination of several media could allow detection of all relevant LAB. The aim of the present study was to show the effects of shifts in the cultivation conditions and media on the growth of beer‐spoiling LAB using one of the most frequently encountered species, Pediococcus damnosus, as an example. Based on the variable analysis, significant factors could be recognized and their effects on lag‐times and growth rates were compared by means of response surface modelling.

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Section: Introductionmentioning

confidence: 82%

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Taskila¹,

Tuomola²,

Kronlöf³

et al. 2010

Journal of the Institute of Brewing

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“…lindneri has been reported to be the second most frequent cause of microbiological incidents by beer spoilage LAB (2, 3). So far, nonspoilage strains of L. lindneri have not been found (17,29), leading to the widespread belief that beer spoilage ability is an innate character of L. lindneri. In this study, we attempted to isolate hop-sensitive variants of L. lindneri DSM 20690 T and DSM 20692.…”

Section: Discussionmentioning

confidence: 99%

“…lindneri has been reported to be the second most frequent beer spoilage species of LAB (2,3). So far nonspoilage strains of L. lindneri have not been found (17,29) and some brewing microbiologists argue that, unlike other beer spoilage species of LAB, L. lindneri is an innate beer spoiler. In this study, we isolated a hop-sensitive variant of L. lindneri DSM 20692 and carried out genetic characterization of this strain, leading to new insights into the character of the ORF 1 to 7 region.…”

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confidence: 99%

Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria

Suzuki

Iijima

Ozaki

et al. 2005

Appl Environ Microbiol

111

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We have isolated a hop-sensitive variant of the beer spoilage bacterium Lactobacillus lindneri DSM 20692. The variant lost a plasmid carrying two contiguous open reading frames (ORF s) designated horB L and horC L that encode a putative regulator and multidrug transporter presumably belonging to the resistance-nodulation-cell division superfamily. The loss of hop resistance ability occurred with the loss of resistance to other drugs, including ethidium bromide, novobiocin, and cetyltrimethylammonium bromide. PCR and Southern blot analysis using 51 beer spoilage strains of various species of lactic acid bacteria (LAB) revealed that 49 strains possessed homologs of horB and horC. No false-positive results have been observed for nonspoilage LAB or frequently encountered brewery isolates. These features are superior to those of horA and ORF 5, previously reported genetic markers for determining the beer spoilage ability of LAB. It was further shown that the combined use of horB/horC and horA is able to detect all 51 beer spoilage strains examined in this study. Furthermore sequence comparison of horB and horC homologs identified in four different beer spoilage species indicates these homologs are 96.6 to 99.5% identical, which is not typical of distinct species. The wide and exclusive distribution of horB and horC homologs among beer spoilage LAB and their sequence identities suggest that the hop resistance ability of beer spoilage LAB has been acquired through horizontal gene transfer. These insights provide a foundation for applying trans-species genetic markers to differentiating beer spoilage LAB including previously unencountered species.Beer has been recognized as a beverage with high microbiological stability. Among the beer spoilers, several species of lactic acid bacteria (LAB) are reported to be responsible for approximately 70% of spoilage incidents caused by microorganisms (2, 3). For this reason, species-specific identification methods based on PCR have been widely evaluated for potential applications to microbiological quality control (6,19,41,42,44). Although species-specific PCR tests are rapid and reasonably accurate, there are two problems for applying this approach to the quality control of breweries.One problem is that the species-specific method is unable to distinguish intraspecies differences between beer spoilage strains and nonspoilage strains (9,26,28,35). Hop compounds added to confer bitter flavor are reported to exert an antibacterial effect by acting as proton ionophores and dissipate transmembrane pH gradient, which prevents gram-positive bacteria, including most LAB, from growing in beer (24,25,27,28,40). Hop resistance ability has been known as the distinguishing character of beer spoilage strains of LAB and nonspoilage strains typically exhibit hop resistance ability considerably weaker than that of beer spoilage strains belonging to the same species (1,9,28,34,35). The presence of nonspoilage strains within a beer spoilage species inevitably leads to false-positive results as long ...

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“…Although this method and instrument were originally developed to identify the food-borne pathogens, Listeria, Salmonella, and Staphylococcus spp. and E. coli, it has since been used for many applications, including the identification of spoilage bacteria in the brewing industry (3,(5)(6)(7)(8)10 Org., p. 16, 1998). The manufacturer has demonstrated with food-borne pathogens that the method is close to 100% accurate at identifying genus and species and often has the ability to differentiate at the subspecies level.…”

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confidence: 99%

“…In a study by Motoyama et al (6), ribotyping was shown to be useful in identifying brewery Lactobacillus isolates to the subspecies level. However, Storgards and Suihko (10) showed that a number of Lactobacillus lindneri isolates were ribotyped and shown to have almost no variation in their riboprint patterns. This could mean that the technology is not adequate to subspeciate this particular organism or that the organism shows very little genetic variation.…”

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confidence: 99%

Riboprinting and 16S rRNA Gene Sequencing for Identification of Brewery Pediococcus Isolates

Barney¹,

Völgyi²,

Navarro³

et al. 2001

Appl Environ Microbiol

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A total of 46 brewery and 15 ATCC Pediococcus isolates were ribotyped using a Qualicon RiboPrinter. Of these, 41 isolates were identified as Pediococcus damnosus using EcoRI digestion. Three ATCC reference strains had patterns similar to each other and matched 17 of the brewery isolates. Six other brewing isolates were similar to ATCC 25249. The other 18 P. damnosus brewery isolates had unique patterns. Of the remaining brewing isolates, one was identified as P. parvulus, two were identified as P. acidilactici, and two were identified as unique Pediococcus species. The use of alternate restriction endonucleases indicated that PstI and PvuII could further differentiate some strains having identical EcoRI profiles. An acid-resistant P. damnosus isolate could be distinguished from non-acid-resistant varieties of the same species using PstI instead of EcoRI. 16S rRNA gene sequence analysis was compared to riboprinting for identifying pediococci. The complete 16S rRNA gene was PCR amplified and sequenced from seven brewery isolates and three ATCC references with distinctive riboprint patterns. The 16S rRNA gene sequences from six different brewery P. damnosus isolates were homologous with a high degree of similarity to the GenBank reference strain but were identical to each other and one ATCC strain with the exception of 1 bp in one strain. A slime-producing, beer spoilage isolate had 16S rRNA gene sequence homology to the P. acidilactici reference strain, in agreement with the riboprint data. Although 16S rRNA gene sequencing correctly identified the genus and species of the test Pediococcus isolates, riboprinting proved to be a better method for subspecies differentiation.Identification of brewery bacterial isolates has traditionally been accomplished biochemically by determining the assimilation and fermentation patterns of a number of carbohydrates and nitrogen sources. Advances have been made in automating and improving detection times using biochemical methods. Both the Biolog system and API Rapid CH kits have proven to be useful for identifying beer spoilage lactic acid bacteria. However, biochemical identification is not accurate for determining the genotypic differences of microorganisms. A more accurate method for genotype determination is that of the molecular biological approach of ribotyping by comparing similarities in the rRNA gene sequences. A more recent ribotyping technique is the patented method called riboprinting. This method is based on restriction endonuclease digestion of bacterial chromosomal DNA, followed by Southern hybridization to probes for sequences in the regions of bacterial DNA coding for the 5S-16S-23S (the Escherichia coli rrnB rRNA operon) rRNA operon (1). The probes have been developed that are directed to highly conserved regions of the rRNA operon present in all eubacteria and can therefore be used for ribotyping most bacteria. Restriction fragments analyzed by probe hybridization range in size from approximately 1 to 50 kb, meaning that the fragments could potentially represen...

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DETECTION AND IDENTIFICATION OFLACTOBACILLUS LINDNERIFROM BREWERY ENVIRONMENTS

Cited by 15 publications

References 0 publications

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Note - Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus

Isolation of a Hop-Sensitive Variant of Lactobacillus lindneri and Identification of Genetic Markers for Beer Spoilage Ability of Lactic Acid Bacteria

Riboprinting and 16S rRNA Gene Sequencing for Identification of Brewery Pediococcus Isolates

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