Monoclonal Antibodies Showing Surface Reactivity with<i>Lactobacillus</i>and<i>Pediococcus</i>Beer Spoilage Bacteria

Ziola, Barry; Ulmer, M; Bueckert, Janice; Giesbrecht, Dawn; Lee, S. Y.

doi:10.1094/asbcj-58-0063

Cited by 9 publications

(11 citation statements)

References 15 publications

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“…1997; Tsuchiya et al. 2000; Ziola et al. 2000), Northern blots suggested that the expression of this operon is constitutive and not dependent on the presence of hop extract (Fig.…”

Section: Discussionmentioning

confidence: 87%

“…(1997); Tsuchiya et al. (2000), and Ziola et al. (2000) have independently reported polyclonal and monoclonal antibodies that recognize common molecules on the cell surface of beer‐spoilage strains of L. brevis and P. damnosus .…”

Section: Assessment Of the Group 1 Locus In Beer‐spoilage Strain Of Pmentioning

confidence: 99%

“…Yasui et al. (1997) and Ziola et al. (2000) respectively have suggested that this beer‐spoilage‐related molecule is a wall teichoic acid and lipoteichoic acid, molecules that are known to be present on the external surface of L. brevis (Kandler and Weiss 1986).…”

Section: Assessment Of the Group 1 Locus In Beer‐spoilage Strain Of Pmentioning

confidence: 99%

“…1997; Tsuchiya et al. 2000; Ziola et al. 2000) have reported that beer‐spoilage strains of two different species, L. brevis and P. damnosus , express the common cell‐surface antigen whose role has yet to be determined.…”

Section: Introductionmentioning

confidence: 99%

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Random amplified polymorphic DNA-PCR based cloning of markers to identify the beer-spoilage strains of Lactobacillus brevis, Pediococcus damnosus, Lactobacillus collinoides and Lactobacillus coryniformis

2005

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Aims: Beer-spoilage ability of lactic acid bacteria such as Lactobacillus brevis is a strain-dependent phenomenon in which the mechanism has not yet been completely clarified. In order to systematically identify genes that contribute to beer-spoilage, large-scale random amplified polymorphic DNA (RAPD)-based cloning methods was carried out. Methods and Results: A systematic RAPD polymerase chain reaction (PCR) analysis using 600 primers was performed on beer-spoilage and on nonspoilage strains of L. brevis. Among 600 primers, three were found to amplify a single locus highly specific to beer-spoilage strains. DNA sequencing of this locus revealed a three-part operon encoding a putative glycosyl transferase, membrane protein and teichoic acid glycosylation protein. PCR analysis of typical beer-spoilage lactic acid bacteria suggested that this locus is highly specific to beer-spoilage strains. Conclusion: The cloned markers are highly specific to identify the beer-spoilage strains not only in L. brevis but also in Pediococcus damnosus, Lactobacillus collinoides and Lactobacillus coryniformis. Significance and Impact of the Study: This paper proves that RAPD-PCR is an efficient method for cloning the strain-specific genes from bacteria. The markers described here is one of the most useful tools to identify the beer-spoilage strains of lactic acid bacteria.

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“…1997; Tsuchiya et al. 2000; Ziola et al. 2000), Northern blots suggested that the expression of this operon is constitutive and not dependent on the presence of hop extract (Fig.…”

Section: Discussionmentioning

confidence: 87%

Section: Assessment Of the Group 1 Locus In Beer‐spoilage Strain Of Pmentioning

confidence: 99%

Section: Assessment Of the Group 1 Locus In Beer‐spoilage Strain Of Pmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Random amplified polymorphic DNA-PCR based cloning of markers to identify the beer-spoilage strains of Lactobacillus brevis, Pediococcus damnosus, Lactobacillus collinoides and Lactobacillus coryniformis

2005

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“…The ubiquitous and exclusive nature of horA and horC in beer spoilage LAB strains may be an indication that beer spoilage LAB share genetic materials in an attempt to gain advantages for survival in beer. Other reports further indicate the presence of additional common genetic materials and cell surface antigens that transcend the species status 29,118,135 , partly accounting for the similar behaviors that beer spoilage LAB show in confrontation with hop bitter acids. Furthermore, many beer spoilage LAB strains prefer a lower temperature, and it has been recommended to adopt an incubation temperature below 28ºC for the comprehensive detection of beer spoilage LAB 5 .…”

Section: Striking Similarities Between Sake and Beer Spoilage Labmentioning

confidence: 88%

Sake and Beer Spoilage Lactic Acid Bacteria - A Review

Suzuki

Asano

Iijima

et al. 2008

Journal of the Institute of Brewing

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Japanese rice wine, sake, is a traditional alcoholic beverage in Japan. Similar to the case with beer, sake is known to be microbiologically stable and most microorganisms fail to grow in sake. This is principally due to its high ethanol concentration that reaches approximately 20% (v/v) in undiluted sake products and 15% (v/v) in finished products. Despite the high level of ethanol content, spoilage incidents occasionally occur in sake, due to the presence of highly ethanol-tolerant lactobacilli, known as hiochi-bacteria. Hiochi-bacteria are generally composed of two groups of lactobacilli, hiochi-lactobacilli and true hiochi-bacilli. The former group of lactobacilli is less ethanoland heat-tolerant, and therefore rarely poses a problem to sake products. In contrast, the true hiochi-bacilli exhibit extraordinarily high ethanol tolerance and cause spoilage incidents in sake, conferring acidity and off-flavors, such as diacetyl, in spoiled products. From a taxonomic standpoint, the true hiochi-bacilli mainly consist of two Lactobacillus species, L. fructivorans and L. homohiochi. The strains of true hiochi-bacilli prefer sake-like environments, and the presence of ethanol and mevalonic acid, in combination with low pH milieu, is essential or stimulatory for the growth of these bacteria. Interestingly, the type strain of L. fructivorans does not show such characteristics, suggesting the true hiochi-bacilli are profoundly adapted to sake environments. Although beer spoilage lactic acid bacteria do not have close taxonomic relationships with true hiochi-bacilli, there are striking similarities between these two groups of spoilage lactic acid bacteria. In this review, unique features of sake and beer spoilage lactic acid bacteria are discussed in comparative terms.

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Enrichment Cultivation of Beer-Spoiling Lactic Acid Bacteria

Taskila

Kronlöf²,

Ojamo

2011

Journal of the Institute of Brewing

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Various molecular methods have been developed for the rapid microbiological analysis of beer and brewing process samples. However, enrichment cultivation is still needed in order to reach the detection limits of the molecular assays, and it may directly contribute to the costs and accuracy of detection. The selection of proper enrichment cultivation conditions may be complex due to the wide variety of available media, and controversial reports of their performance. Therefore, this article aims to clarify this process by summarizing the main factors affecting the growth of lactic acid bacteria (LAB) in the enrichment cultures and reported media for this purpose.

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Monoclonal Antibodies Showing Surface Reactivity withLactobacillusandPediococcusBeer Spoilage Bacteria

Cited by 9 publications

References 15 publications

Random amplified polymorphic DNA-PCR based cloning of markers to identify the beer-spoilage strains of Lactobacillus brevis, Pediococcus damnosus, Lactobacillus collinoides and Lactobacillus coryniformis

Random amplified polymorphic DNA-PCR based cloning of markers to identify the beer-spoilage strains of Lactobacillus brevis, Pediococcus damnosus, Lactobacillus collinoides and Lactobacillus coryniformis

Sake and Beer Spoilage Lactic Acid Bacteria - A Review

Enrichment Cultivation of Beer-Spoiling Lactic Acid Bacteria

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