Gram-positive spoilage bacteria in brewing

Suzuki, Koji

doi:10.1016/b978-1-78242-331-7.00007-1

Cited by 19 publications

(11 citation statements)

References 57 publications

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“…Most studies of beer spoilage have focussed on hop‐resistant Lactobacillus and Pediococcus . This reflects the report that these genera account for 60–90% of microbiological spoilage events in Germany between 1980 and 2002 and 2010–2013 . Despite the generic hurdles, the growth of hop‐resistant lactic acid bacteria (notably L. brevis ) is supported by maltose, maltotriose and maltotetraose together with organic acids including citrate, pyruvate, malate and succinate .…”

Section: Spoilagesupporting

confidence: 63%

“…This reflects the report that these genera account for 60–90% of microbiological spoilage events in Germany between 1980 and 2002 and 2010–2013 . Despite the generic hurdles, the growth of hop‐resistant lactic acid bacteria (notably L. brevis ) is supported by maltose, maltotriose and maltotetraose together with organic acids including citrate, pyruvate, malate and succinate . Further, Rainbow noted that beer spoilage lactobacilli need ‘exogenous supplies of most α ‐amino acids, several growth factors of the vitamin B complex and one or more purine and pyrimidine bases'.…”

Section: Spoilagementioning

confidence: 71%

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Draught beer hygiene: a survey of on-trade quality

Mallett

Quain

2018

J. Inst. Brew.

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The quality of draught beer in 57 on-trade licensed premises in 10 locations in the UK Midlands was assessed using a forcing test. Of 149 samples of standard lager ('SL', abv ≤ 4.2%), 44% were in the 'excellent' quality band compared with 16% of 88 samples of keg ale ('KA', abv ≤ 4.2%). Of the total of 237 samples, >90% were represented by two lager and two ale national brands. There were differences in the quality index (QI) between the brands, with lager SL3 having a QI of 84% compared with 72% for lager SL6, 71% for ale KA5 and 68% for ale KA1. The susceptibility of the four brands to spoilage was assessed using a challenge test with microorganisms taken from forced draught beer samples of the brands. Ale KA5 (challenge test QI = 87.5%) was the most resistant to spoilage followed by lager SL3 (81.3%), lager SL6 (75%) and ale KA1 (62.5%). Keg beers in accounts with a national cask beer quality accreditation had the same QI as those without accreditation. Analysis of price vs quality showed that the most expensive price band had the lowest quality. Draught beer quality declined as the number of dispense taps increased across the bar. It was also noted that dispense into branded half-pint glasses had variable take-up, with lager SL3 served in the correct branded glassware on 71% of occasions but only on 5% of occasions for lager SL6. None of the keg ales were served in correctly branded glassware.

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Section: Spoilagesupporting

confidence: 63%

Section: Spoilagementioning

confidence: 71%

Draught beer hygiene: a survey of on-trade quality

Mallett

Quain

2018

J. Inst. Brew.

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“…Lactic Acid Bacteria (LAB) have been many times reported as spoilage microorganisms in brewing, mainly being concerned the genera Lactobacillus and Pediococcus (Suzuki, 2015). However, according to some authors, LAB starter cultures added during malting and brewing could represent an efficient strategy in mitigation of fungal and maybe mycotoxin contamination (Halasz & Lasztity, 2009;Lowe, Arendt, & Brew, 2004;Oliveira et al, 2015).…”

Section: Decontamination Strategiesmentioning

confidence: 99%

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Pascari

Ramos

Marı́n

et al. 2018

Food Research International

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Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete control on chemical and biochemical reactions that take place in the batch, but the knowledge about mycotoxin properties can help in identifying the operations decreasing their level in foodstuffs and in the development of mitigation strategies. This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.

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“…and Megasphaera spp. are regarded as the most important Gram‐negative spoilage bacteria . Other bacteria isolated from brewery environments and associated with wort spoilage belong to Enterobacteriaceae , Citrobacter , Hafnia , Klebsiella and Obesumbacterium .…”

Section: Resultsmentioning

confidence: 99%

Microbial communities and malt quality of durum wheat used in brewing

et al. 2019

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Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety 'Senatore Cappelli' grown and used by a craft brewery in Sardinia, Italy. The isolated bacterial strains were mainly rhizospheric (Kocuria rizophila, Microbacterium aerolatum and Bacillus pumilus) and associated with the microbiota of wheat (Staphylococcus spp.). None have been reported previously as spoilage species in brewing. The dominant yeast genera were Cryptococcus spp. and Rhodotorula spp., followed by Saccharomyces cerevisiae. The dominant filamentous fungus genera were Alternaria and Rhizopus. Low levels of mycotoxigenic Fusarium spp., Aspergillus spp. and Penicillium spp. were isolated. However, the levels of deoxynivalenol, T2-HT2, fumonisin, aflatoxin and ochratoxin detected in the malt and grain were below the thresholds defined by European law. Malt obtained from raw grain showed interesting technological properties, but required specific malting parameters different from those of common wheat and barley. These data suggest that the use of locally grown durum wheat in brewing can increase sustainability and reduce costs, while reinforcing the link with the terroir and promoting reduced mycotoxin levels.Additional supporting information may be found online in the Supporting Information section at the end of the article.Microbial communities and malt quality of durum wheat used in brewing J. Inst. Brew. 2019; 125: 222-229

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Gram-positive spoilage bacteria in brewing

Cited by 19 publications

References 57 publications

Draught beer hygiene: a survey of on-trade quality

Draught beer hygiene: a survey of on-trade quality

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Microbial communities and malt quality of durum wheat used in brewing

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