Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review

Suzuki, Koji

doi:10.1080/03610470.2020.1782101

Cited by 20 publications

(23 citation statements)

References 92 publications

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“…Two bacterial species, Lactobacillus brevis BSO 566 (which was found to be the most heat resistant bacterium in our previous study ( 16 ) ) and Lactobacillus lindneri BSO 943 – an emerging beer spoilage microorganism ( 17 ) ‐ were employed. The bacteria were stored in liquid nitrogen.…”

Section: Methodsmentioning

confidence: 99%

“…The D‐value is the time required at a specific temperature for a decimal (i.e., 1 log or 90%) reduction in the population of a microorganism; the z‐value is defined as the change in temperature required for a 10‐fold change in the D‐value. To show that the heat resistance of yeast ascospores are significantly greater than the heat resistance of a typical beer spoilage vegetative bacteria, additional heat inactivation trials were performed with the common beer spoilage microorganisms; Lactobacillus brevis (which has been found to be one of the most heat resistant beer spoilage bacteria in a similar study) ( 16 ) and Lactobacillus lindneri (an emerging beer spoilage bacteria) ( 17 ) .…”

Section: Introductionmentioning

confidence: 99%

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Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

2021

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Beers and other low pH beverages are often stabilised by pasteurisation. There is a lack of guidance as to how many pasteurisation units are required for effective treatment of novel products so as to avoid over‐pasteurisation. Yeast are common spoilers of such beverages and some species can produce heat resistant ascospores. As ascospores are more heat tolerant than vegetative cells they are ideal marker organisms for validating the effectiveness of beverage pasteurisation processes. In this study, 63 yeast strains were screened for their ability to produce spores with 30 strains showing different spore configurations. The rate of ascospore development during incubation on sporulation medium was also determined. It was found that the heat resistance of the ascospores of different species/strains varied widely with Saccharomyces species producing some of the most heat tolerant spores. Ascospores of Saccharomyces cerevisiae BRYC 501 were the most heat resistant with significantly more (over 6–16 times) heat resistance than heat tolerant lactic acid bacteria. The D‐ and z‐values of Saccharomyces cerevisiae BRYC 501 ascospores were determined in alcoholic and non‐alcoholic versions of two lager beers (American and German). The spores were over 14–18 times more heat tolerant in the non‐alcoholic beers and, accordingly, higher PUs need to be applied. Interestingly, at the same/similar alcohol concentration and pH the yeast ascospores were significantly more heat resistant (1.9–2.5 times) in the American than the German beer which may suggest that bitterness contributed to their heat resistance. © 2021 The Institute of Brewing & Distilling

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

2021

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“…However, lactic acid bacteria (LAB) can grow and spoil the beer, with Levilactobacillus brevis and Pediococcus damnosus being categorized as obligate spoilers found in most beer types. Other species, including Fructilactobacillus lindneri , Loigolactobacillus backii , Secundilactobacillus paracollinoides and Furfurilactobacillus rossiae , have been described as potential beer-spoiling bacteria [ 4 , 5 ]. As the ability of LAB to spoil beer is related to their tolerance to ethanol and acids, mainly iso-α-acids from hops which have an antibacterial effect [ 6 ], insight into the mechanism of resistance of LAB to hop compounds is necessary for understanding and estimating the level of risk involved in spoiling the final product.…”

Section: Introductionmentioning

confidence: 99%

Genomic Analysis and In Vitro Investigation of the Hop Resistance Phenotype of Two Novel Loigolactobacillus backii Strains, Isolated from Spoiled Beer

et al. 2023

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Loigolactobacillus backii is an important beer-spoiling species, exhibiting high hop tolerance. Here, we present the annotated whole genome sequence of two recently isolated strains, Lg. backii KKP 3565 and KKP 3566. Firstly, to study the genetic basis of the persistence of the two isolates in beer, a comprehensive bioinformatic analysis ensued. Their chromosome map was constructed, using whole-genome sequencing and assembly, revealing that the two strains carry genomes with a length of 2.79 Mb with a GC content of 40.68%. An average nucleotide identity (ANI) analysis demonstrated that the novel strains possess unique genomic sequences, also confirming their classification into the Lg. backii species. Their genome harbors numerous insertion sequences and plasmids, originating from other beer-spoiling species. Regarding their adaptation in brewery environment, homologous genes that confer resistance to hop were spotted, while the impact of hop bitters and pure beer on bacterial growth was investigated, in vitro. In brief, low hop concentrations were found to induce the proliferation of strains, while a higher concentration negatively affected their growth. Nonetheless, their ability to survive in pure beer indicated their tolerance to high hop concentrations. These results offer insight into the capacity of Lg. backii KKP 3566 and Lg. backii KKP 3566 to tolerate the extreme conditions prevalent in the brewery environment.

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“…Despite this, some beer parameters, such as alcohol content, low pH, low nutrients and reduced oxygen content, make it an inherently Foods 2024, 13, 122 2 of 16 stable product. To achieve microbial stability and guarantee product quality during its shelf life, breweries must adopt measures such as microfiltration and/or pasteurisation [5,6]. In some craft breweries, beer is nowadays microfiltered to achieve microbiological and colloidal stability.…”

Section: Introductionmentioning

confidence: 99%

Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life

de Lima,

Brandao,

Botelho

et al. 2023

Foods

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Gas chromatography–mass spectrometry (GC–MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC–MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.

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Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review

Cited by 20 publications

References 92 publications

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

Heat resistance of yeast ascospores and their utilisation for the validation of pasteurisation processes for beers

Genomic Analysis and In Vitro Investigation of the Hop Resistance Phenotype of Two Novel Loigolactobacillus backii Strains, Isolated from Spoiled Beer

Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life

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