Spoilage Lactic Acid Bacteria in the Brewing Industry.
J Microbiol Biotechnol
; 30(7): 955-961, 2020 Jul 28.
Article
en En
| MEDLINE
| ID: mdl-31986245
ABSTRACT
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
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Base de datos:
MEDLINE
Asunto principal:
Industria de Alimentos
/
Lactobacillales
/
Microbiología de Alimentos
Idioma:
En
Revista:
J Microbiol Biotechnol
Año:
2020
Tipo del documento:
Article