Study of Beer Spoilage <i>Lactobacillus nagelii</i> Harboring Hop Resistance Gene <i>horA</i>

Umegatani, Minami; Takesue, Nobuchika; Asano, Shizuka; Tadami, Hideyo; Uemura, Kazuhiko

doi:10.1080/03610470.2021.1915073

Cited by 8 publications

(2 citation statements)

References 49 publications

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“…Furthermore, hop resistance genes and the genetic markers for beer spoilage LAB strains have since been shown to occur on mobile DNA units; both plasmids and putative transposons ( Suzuki, 2009 ; Geissler et al, 2017 ). The horizontal transfer of hop resistance genes is believed to be one of the influencing factors behind the emergence of newly recognised beer spoilage LAB species in beer ( Suzuki et al, 2006 ; Suzuki, 2009 , 2020 ; Umegatani et al, 2022 ), and offers a broader threat to the industry in the future.…”

Section: The Negative Aspects Of Microbes To Brewingmentioning

confidence: 99%

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

Roselli,

Kerruish,

Crow

et al. 2024

Front. Microbiol.

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The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.

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Section: The Negative Aspects Of Microbes To Brewingmentioning

confidence: 99%

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

Roselli,

Kerruish,

Crow

et al. 2024

Front. Microbiol.

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“…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. Some LAB strains are less sensitive to hop compounds and adapt well to the beer environment owing to the horA , horC and hitA genes, whereas the presence or absence of hop-resisting genes highly correlates with their beer-spoiling ability [ 7 , 8 ].…”

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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Comparative genomics reveals the potential biotechnological applications of Liquorilactobacillus nagelii VUCC-R001, a strain isolated from kombucha tea

Larini,

Tintori,

Gatto

et al. 2024

Food Bioscience

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Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA

Cited by 8 publications

References 49 publications

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers

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

Comparative genomics reveals the potential biotechnological applications of Liquorilactobacillus nagelii VUCC-R001, a strain isolated from kombucha tea

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