Effect of the ethanol content of beer on the heat resistance of a spoilage <b><i>Lactobacillus</i></b>

Adams, M. R.; O'Brien, Parnell; Taylor, G. T.

doi:10.1111/j.1365-2672.1989.tb04569.x

Cited by 20 publications

(12 citation statements)

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“…Some researchers could not isolate certain species of Lactobacillus during alcoholic fermentation though the species were detected before fermentation (Lafon-Lafourcade et al, 1983), probably due to low ethanol tolerance. Although some strains of L. jwctivoruns have a high tolerance to ethanol and can be a problem in dessert wines (Fornachon et al, 1949, Vaughn et al, 1949, some strains of this species including WS-14C apparently lack this characteristic (Adams et al, 1989).…”

Section: -Journalmentioning

confidence: 99%

Lactobacillus spp. from Washington State Wines: Isolation and Characterization

Edwards

Powers

Jensen

et al. 1993

Journal of Food Science

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Species of Lactobacillus were isolated and identified from commercial Washington state grapes and wines including L. brevis (4 strains), L. hilgardii (4), L. pluntunun (3), and L. fructivorans (1). Unlike other strains, L. brevis and L. pluntarum grew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of the strains grew in 12% or 14% ethanol. Alcoholic fermentations of two grape musts were not slowed in the presence of strains of L. brevis, L. hilgurdii, or L. plantarum.

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Section: -Journalmentioning

confidence: 99%

Lactobacillus spp. from Washington State Wines: Isolation and Characterization

Edwards

Powers

Jensen

et al. 1993

Journal of Food Science

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“…However, data from a previously performed study at Campden BRI demonstrated considerably lower D 60 values of 0.06-0.10 min for a strain of L. brevis (unpublished observations). Studies conducted by Adams et al (19) highlighted the impact of the chemical environment on microbial thermo tolerance, particularly the beverage pH and ethanol concentration, with other chemical factors also likely to play a significant role. The present study assessed the growth and thermo tolerance of common beer and brewery related spoilage organisms in two beer styles.…”

Section: Introductionmentioning

confidence: 99%

Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria

et al. 2018

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Current recommendations for beer pasteurisation are based on the study in 1951 by Del Vecchio and coworkers. In this work, 14 beer spoilage bacteria were screened for their ability to grow or survive in ale and stout together with the determination of their thermo tolerance at 60°C. Using a capillary tube method, the D‐value (decimal reduction time) and z‐value (temperature resistance coefficient) of the three thermo tolerant bacteria (Acetobacter pasteurianus, Lactobacillus brevis and Lactobacillus hilgardii) were determined. Validation of pasteurisation at a range of pasteurisation units (PU) in packaged product were performed in a tunnel pasteuriser. This study showed that eight of the 14 microorganisms were able to grow in both beer styles, whilst different thermo tolerances were observed amongst the spoilage bacteria. Effective pasteurisation of the selected microorganisms was achieved at significantly lower PU values than those recommended by the European Brewery Convention Manual of Good Practice. In package pasteurisation conducted at 1.6 PU resulted in greater than an 8‐log reduction in viable cell numbers, resulting in ‘commercial sterility’. Although this study demonstrated that successful pasteurisation was achieved for vegetative cells at significantly lower PU values than those recommended, further studies are required to demonstrate the optimal level of pasteurisation for spore forming bacteria and for yeast. © 2018 The Institute of Brewing & Distilling

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“…Heat destruction tests applied in practice had in common the fact that the death rate coefficient (specific death rate) (k) or the decimal reduction time (D) were determined at different temperatures in several experiments (Lundt, 1951;Wucherpfennig and Franke, 1968;Roth, 1969;Djien et al, 1972;Jacobs et al, 1973;Put et al, 1976;Senhaji and Loncin, 1977;Splittstoesser and Splittstoesser, 1977;Merkel and Perry, 1977;Juven et al, 1978;Rajan et al, 1978;Adams et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation Kinetics of Food‐borne Yeasts

Török¹,

King²

1991

Journal of Food Science

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The thermal inactivation kinetics of three food-borne yeasts from heattreated products-two Sacc. cerevisiae and one Zygosacc. roux&have been determined. Thermal treatment and evaluation of results were carried out according to the dynamic heat destruction method. Results for 0.5% (whv) glucose as heating medium expressed in Ds5 values were 1.05, 2.67 and 0.16 min, respectively. The respective z values were 4.00, 6.23 and 5.55"C. The apparent activation energy for heat destruction calculated from the Arrhenius plot for the three yeasts were 5.05*105, 3.61*105 and 3.60*105 Jmol-'. Applying Eyring's theory of absolute reaction rates for thermal destruction, values for enthalpy and entropy of activation could be calculated.

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Effect of the ethanol content of beer on the heat resistance of a spoilage Lactobacillus

Cited by 20 publications

References 4 publications

Lactobacillus spp. from Washington State Wines: Isolation and Characterization

Lactobacillus spp. from Washington State Wines: Isolation and Characterization

Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria

Thermal Inactivation Kinetics of Food‐borne Yeasts

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