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Spoilage Lactic Acid Bacteria in the Brewing Industry.
Xu, Zhenbo; Luo, Yuting; Mao, Yuzhu; Peng, Ruixin; Chen, Jinxuan; Soteyome, Thanapop; Bai, Caiying; Chen, Ling; Liang, Yi; Su, Jianyu; Wang, Kan; Liu, Junyan; Kjellerup, Birthe V.
Afiliación
  • Xu Z; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Luo Y; Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA.
  • Mao Y; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Peng R; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Chen J; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Soteyome T; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Bai C; Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand.
  • Chen L; Guangdong Women and Children Hospital, Guangzhou 510010, P.R. China.
  • Liang Y; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Su J; Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd., Maoming, Guangdong 525427, P.R. China.
  • Wang K; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
  • Liu J; Research Center of Translational Medicine, Second Affiliated Hospital of Shantou University Medical College, Shantou 515041, Guangdong, P.R. China.
  • Kjellerup BV; Department of Civil and Environmental Engineering, University of Maryland, College Park, MD 20742, USA.
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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Texto completo: 1 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
Texto completo
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Texto completo: 1 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