Lipopolysaccharides of anaerobic beer spoilage bacteria of the genus<i>Pectinatus</i>– lipopolysaccharides of a Gram-positive genus

Helander, Ilkka M.; Haikara, Auli; Sadovskaya, Irina; Vinogradov, Evgeny; Salkinoja‐Salonen, Mirja

doi:10.1016/j.femsre.2004.05.001

Cited by 25 publications

(24 citation statements)

References 53 publications

(109 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pectinatus spp. are well known as beer spoilage bacteria and have been isolated from very different places, even from a mixture of oil with beer (13), which demonstrates at least their ability to survive in relatively extreme environments. The occurrence of a Pectinatus sp.…”

Section: Discussionmentioning

confidence: 99%

Three Stages of a Biofilm Community Developing at the Liquid-Liquid Interface between Polychlorinated Biphenyls and Water

Macêdo

Kuhlicke

Neu

et al. 2005

Appl Environ Microbiol

View full text Add to dashboard Cite

Soil contaminated with polychlorinated biphenyls (PCB) was used as an inoculum to grow a complex biofilm community on PCB oil (Aroclor 1242) on a substratum (Permanox). The biofilm was monitored for 31 days by confocal laser scanning microscopy, community fingerprinting using single-strand conformational polymorphism (SSCP), amplicons of the 16S rRNA genes, and chemical analyses of the PCB congeners. SSCP analysis of the young biofilm revealed a rather diverse microbial community with species of the genera Herbaspirillum and Bradyrhizobium as dominant members. The biofilm developing on the PCB droplets displayed pronounced stages of PCB degradation and biofilm development not described before from pure-culture experiments. The first step was the colonization of the substratum while the PCB oil was hardly populated. When a certain density of bacteria was reached on the Permanox, the PCB was colonized, but soon the degradation of the congeners was markedly reduced and many cells were damaged, as seen by LIVE/DEAD staining. Finally, the biofilm formed aggregates and invaded the PCB oil, showing lower numbers of damaged cells than before and a dramatic increase in PCB degradation. This sequence of biofilm formation is understood as a maturation process prior to PCB oil colonization. This is followed by a thin biofilm on the PCB droplet, an aggregation process forming pockets in the PCB, and finally an invasion of the biofilm into the PCB oil. Only the mature biofilm showed degradation of pentachlorinated PCB congeners, which may be reductively dechlorinated and the resulting trichlorobiphenyls then aerobically metabolized.

show abstract

Section: Discussionmentioning

confidence: 99%

Three Stages of a Biofilm Community Developing at the Liquid-Liquid Interface between Polychlorinated Biphenyls and Water

Macêdo

Kuhlicke

Neu

et al. 2005

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…This strictly anaerobic bacterium that stains Gram-negative is affiliated to the Sporomusa sub-branch of the class Clostridia in the phylum Firmicutes 66 . The genus Pectinatus produces unpleasant off-flavours, such as hydrogen sulphide, which makes beer smell like a rotten egg 8 .…”

Section: Current Taxonomy Of Pectinatus and Megasphaeramentioning

confidence: 99%

“…Gram-negative to Gram-variable, and possess an outer membrane that is typical of Gram-negative bacteria 66 . On the other hand, Pectinatus has very thick peptidoglycan layer and a cytoplasmic membrane characteristic of Gram-positive bacteria 66 .…”

Section: Current Taxonomy Of Pectinatus and Megasphaeramentioning

confidence: 99%

See 1 more Smart Citation

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

127

130

View full text Add to dashboard Cite

Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.

show abstract

“…A recently characterised strain, P. clausseni, has been shown to spoil beer 12 . The strictly anaerobic Pectinatus and Megasphaera, showing characteristics of both Gram-negative and Gram-positive organisms, are commonly isolated from unpasteurized, packaged beer and brewery environments 15,16,25,27 . Important Gram-negative contaminants in the context of beer brewing belong to various Enterobacteriaceae, acetic acid bacteria, Selenomonas, and the strictly anaerobic bacteria Zymomonas, and Zymophilus 23,31 .…”

Section: Introductionmentioning

confidence: 99%

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

Silvetti

Brasca

Lodi

et al. 2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Lysozyme is an antimicrobial enzyme that could be applied to counteract those bacterial species which, due to their own metabolic activity, possess notable beer spoilage ability and lead to loss of beer quality. Experiments were carried out to assess lysozyme potential to prevent the growth of beer spoilage bacteria, and to verify the effect of lysozyme on the microbiological stability and sensory characteristics of unpasteurized beer. Eight replicates, all from the same lot of Italian beer, were treated with 0 and 100 ppm lysozyme. Microbiological analyses were conducted bimonthly to investigate the presence of spoilage bacteria. Sensory analyses were performed to determine whether there were any significant differences in sensory impressions between beers produced with and without lysozyme. Lysozyme exerted a strong inhibitory action on the lactic acid bacteria (LAB) present in the beer and was very stable throughout the shelf life. Sensory tests revealed no unfavourable influence on beer flavour when using lysozyme. Indeed, the shelf life of beer with added lysozyme proved to be extended. Even as late as 1 month after the expiry date it still met with the panellists' approval. Lysozyme may be regarded as an effective agent for preventing microbiological contamination and prolonging the stability of unpasteurized beer.

show abstract

Lipopolysaccharides of anaerobic beer spoilage bacteria of the genusPectinatus– lipopolysaccharides of a Gram-positive genus

Cited by 25 publications

References 53 publications

Three Stages of a Biofilm Community Developing at the Liquid-Liquid Interface between Polychlorinated Biphenyls and Water

Three Stages of a Biofilm Community Developing at the Liquid-Liquid Interface between Polychlorinated Biphenyls and Water

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

Contact Info

Product

Resources

About