THE INFLUENCE OF<i>HAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)</i>ON BEER FLAVOUR

Priest, Fergus G.; Hough, J. S.

doi:10.1002/j.2050-0416.1974.tb03631.x

Cited by 27 publications

(12 citation statements)

References 18 publications

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“…This bacterium is typically Gram-negative aerobic or facultatively anaerobic and a short rod, but it has been reported to show pleomorphic rod morphology in the presence of yeast in fermenting wort (Priest & Hough, 1974). This bacterium is typically Gram-negative aerobic or facultatively anaerobic and a short rod, but it has been reported to show pleomorphic rod morphology in the presence of yeast in fermenting wort (Priest & Hough, 1974).…”

Section: Obesumbacterium Proteusmentioning

confidence: 99%

“…Production of DMS imparts an undesirable parsnip flavour to the contaminated beer (Case, 1965;Priest & Hough, 1974). Obesumbacterium pro teus in the initial stages of fermentation competes with yeast for nutrients, resulting a slower rate of fermentation and production of volatile components such as dimethyl sulfoxide (DMSO), acetoin, lactic acid, propanol, isobutanol and 2,3-butandiaol.…”

Section: Obesumbacterium Proteusmentioning

confidence: 99%

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Gram-negative spoilage bacteria in brewing

Paradh

2015

Brewing Microbiology

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Section: Obesumbacterium Proteusmentioning

confidence: 99%

Section: Obesumbacterium Proteusmentioning

confidence: 99%

Gram-negative spoilage bacteria in brewing

Paradh

2015

Brewing Microbiology

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“…Enterobacteriaceae are a family of Gram‐negative, rod‐shaped facultative anaerobic bacteria that typically include Citrobacter , Enterobacter , Escherichia , Klebsiella , Salmonella , Serratia and Shigella species . However, only a small number of Enterobacteriaceae species are occasionally associated with the brewing industry, such as Obesumbacterium proteus , Rahnella aquatilis and Citrobacter freundii . The presence of O .…”

Section: Bacteria In Brewing: the Badmentioning

confidence: 99%

“…proteus in beer was first described by Lindner as Termobacterium lutescens ; it has been renamed several times , and this microorganism has recently been renamed as Shimwellia pseudoproteus . This bacteria has the ability to spoil beer and wort by producing acetoin, lactic acid, propanol, DMS, isobutanol and 2,3‐butandiaol . Contamination of this bacterium is generally found in pitching yeasts and may only create a significant effect in the first 24 h of fermentation until the pH drops below pH 4.5 .…”

Section: Bacteria In Brewing: the Badmentioning

confidence: 99%

125^thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly

Vriesekoop

Krahl²,

Hucker

et al. 2012

J. Inst. Brew.

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Beer is a beverage that is produced in a multistage process, where some stages of that process are intentionally influenced by microorganisms, while at other stages of the production process microorganisms are actively discouraged. Most of the intentional microbial activity is facilitated by yeast; however bacteria also play an influential role in beer production. This paper will describe the beneficial role of bacteria in the beer production process (the Good), but will also pay due attention to the negative influences bacteria might have on the quality of beer as a commodity (the Bad), and the properties of beer that have given it the status of an inherently safe food for human consumption with regards to disease‐causing bacteria (the Ugly). Copyright © 2013 The Institute of Brewing & Distilling

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“…The occurrence of volatile organo-sulphur compounds in beer is also ascribed to H . protea or similar enterobacteria [35].…”

mentioning

confidence: 99%

Volatile odour substances produced by microflora

Kamiński¹,

Stawicki²,

Wąsowicz³

et al. 1980

Nahrung

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Literature indicates a broad contribution of microorganisms to the odours occurring in foods, Own research on volatile odour compounds produced by moulds, bacteria and yeasts growing on cereal grains hase been concentrated to I-octen-3-01, especially, which was found to be produced in great amounts by certain moulds as well as by mushrooms both growing wild and cultivated. In the bacteria strains studied about 50 volatile compounds have been identified. In most of the bacterial cultures developed on cereal grain acetoin was the predominant substance.Practical applications are proposed and discussed. On one side a flavour concentrate may be produced from mould cultures yielding fungal odour. Otherwise the main microbial metabolites could be used as indices of the growth rate of individual groups of the microflora on cereal grains and other foodstuffs.Strains capable of producing odour substances have been detected in all classes of microorganisms. As a matter of fact certain microorganisms produce the base for various foods while others have been p r w d 10 be the source of off-flavours. The contribution of microflora to the development of odour and taste of such foods as baked products, fermented beverages, dairy products, pickles, oriental foods has been reviewed by MAR-GALITH et al. [26]. As early as in 1923 OMELIANSKI gave a review of aroma-producing microorganisms. The author described the microorganisms producing a series of odours from sweetish resembling limetree flower. produced by Pseudomonus pyocyanea to acrid yielded by the cultures of Bucilfusfitzianus [33]. As stated by MANN [25] Pseudomonus ueroginose produces 2-aminoacetophenone yielding a grape-like or sweety-aromatic odour. Scientists from the University of Connecticut [3,4, 14-161 studied the applicability of fungi as agents for the production of new flavour compounds. They proved the fungus Cerutocysiis variusporu to be capable of producing a series of monoterpenes including linalool, neral, geranial, citronellol and geraniol [3]. The fungus Trumetes odorutu was stated to produce not only monoterpenes but also considerable amounts of methyl-p-methoxyphenyl-acetate yielding a pleasant anise-like odour [ 141. As stated by COLLINS et al. [4] Trichodermu viride can produce 6-pentyl-2-pyrone yielding a coconut-like aroma. According to HALM et al.[16] Penicillium decumbens cultures yield a distinctive odour suggestive of soap perfume, the main odour compounds being thujopsene, 3-octanone, nerolidol, I-octen-3-01 and phenylethyl alcohol. As shown by HALIM et al. [15] the fungus Myouciu udu produces a pleasant fruity aroma. The compounds contributing to the latter aroma were p-tolualdehyde yielding an almond-like odour, p-methylacetophenone giving a sweet fruity odour and 2-4-methykyclo-hex-3-ene ethyl alcohol -a distinctive fruity odour.In Japan TAHARA et al. [41,42] carried out a study on the volatile compounds produced by the yeast Sporobolomyces odorus. The identified compounds included alcohols, esters, carbonyls and the following lactones: y-dec...

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THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR

Cited by 27 publications

References 18 publications

Gram-negative spoilage bacteria in brewing

Gram-negative spoilage bacteria in brewing

125^thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly

Volatile odour substances produced by microflora

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THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR

Cited by 27 publications

References 18 publications

Gram-negative spoilage bacteria in brewing

Gram-negative spoilage bacteria in brewing

125thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly

Volatile odour substances produced by microflora

Contact Info

Product

Resources

About

125^thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly