Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

“…the ability of this strain to grow in beer has been demonstrated previously (Bergsveinson et al, 2015(Bergsveinson et al, , 2016.…”

“…Therefore, the objective of the current study was to investigate the effect of beer-related stress factors on growth and metabolite production by three different lactobacilli in wort medium. The selected strains were Lactobacillus brevis BSO464, a strain previously proven as resistant to the harsh beer environment (Bergsveinson et al, 2016); Lactobacillus plantarum (WildBrew TM Sour Pitch), a commercial brewing strain commonly used for kettle souring (biologic acidification of wort prior to yeast fermentation); and Lactobacillus buchneri CD034, a strain previously used in research on kettle souring (Dysvik et al, 2019) but originally isolated from silage grass (Heinl et al, 2012). Controlled co-fermentations with lactobacilli and Saccharomyces cerevisiae were evaluated as a time-saving method for sour beer production.…”

Essential oils from three species of Mentha harvested in Sardinia: chemical characterization and evaluation of their biological activity

“…These findings are in accordance with the results obtained by several authors [5,8,20,35] who found that the members of the LAB groups showed low sensitivity to EOs extracted from different plant species. Among LAB, only Lactobacillus brevis, a bacterium common in beer and fruit juices spoilage contaminants, showed a slight sensitivity to M. pulegium and M. requienii [36,37] , suggesting that the use of EOs could be an alternative to the use of chemicals against these microorganisms. Our results on the antimicrobial activity against pathogens differ from the results obtained by Abdelli et al [38] with M. pulegium.…”

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

“…brevis strain has indeed shown that plasmid transcription is important for growth in both gassed and degassed beers. 95 Biogenic amine metabolism, membrane transport and fortification, nutrient scavenging, and efficient transcriptional regulation are the most important genetic elements to promote the growth of this specific strain. The transcriptional activity of this strain in a gassed beer environment actually resembles a VBNC state.…”