2008
DOI: 10.1094/asbcj-2008-0314-01
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Multiplex PCR for PutativeLactobacillusandPediococcusBeer-Spoilage Genes and Ability of Gene Presence to Predict Growth in Beer

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Cited by 30 publications
(45 citation statements)
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“…Despite several reports on the roles of hitA, horA, and horC in hop tolerance and beer spoilage ability in specific BSOs (14,15), these plasmid-based genes are not found in every BSO, nor are they in a consistent combination when present (16,17). This indicates that hop tolerance and, by extension, the overall ability to grow in beer are not mediated solely by the products of these three hop tolerance genes.…”
mentioning
confidence: 72%
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“…Despite several reports on the roles of hitA, horA, and horC in hop tolerance and beer spoilage ability in specific BSOs (14,15), these plasmid-based genes are not found in every BSO, nor are they in a consistent combination when present (16,17). This indicates that hop tolerance and, by extension, the overall ability to grow in beer are not mediated solely by the products of these three hop tolerance genes.…”
mentioning
confidence: 72%
“…The presence or absence of each of the eight L. brevis BSO 464 plasmids was determined through the use of two multiplex PCRs (see Table S1 in the supplemental material). Multiplex PCR B contained primers for the 16S rRNA gene to verify the presence of bacterial DNA (16,21). All primers were designed and ordered using the Oligoanalyzer program provided by Integrated DNA Technology (IDT).…”
Section: Plasmid Variantsmentioning
confidence: 99%
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“…In our case, we became interested in a particular L. rhamnosus isolate due to its ability to spoil beer. Among five L. rhamnosus isolates tested, only one (ATCC 8530) was able to grow in beer (1). We therefore performed further analyses on this isolate and found that it was among a few lactic acid bacteria (LAB) that showed increased resistance to hops in the presence of ethanol (2).…”
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confidence: 99%
“…The type strain (ATCC BAA-344), which we sequenced, produces exopolysaccharide (referred to as rope, or slime), which may be involved in biofilm formation and persistence in a brewery. This bacterium spoils beer in 7 to 8 days and contains the known beer spoilage-associated gene horA (7). Ethanol tolerance for lactic acid bacteria is midrange (9), and hops resistance is high (V. Pittet, B. R. Bushell, and B. Ziola, unpublished data).…”
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confidence: 99%