• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>European Brewery Convention Congress >Hop resistance in beer spoilage lactic acid bacteria (LAB) and other related quality assurance issues - a review
【24h】

Hop resistance in beer spoilage lactic acid bacteria (LAB) and other related quality assurance issues - a review

机译：啤酒变质乳酸菌（LAB）的啤酒花抗性和其他相关质量保证问题-评论

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Lactic acid bacteria (LAB) are predominant beer spoilers and reported to cause 60-90 % of the microbiological incidents. Among numerous LAB species described to date, only a small portion of LAB species are capable of growing in beer and intra-species differences in beer spoilage ability are well known. Hop-resistance ability is a distinguishing character for these beer spoilage LAB strains and constitutes a major quality control (QC) issue in the brewing industry. Hop resistance of beer spoilage LAB has been known as complex phenomena, provided by multidrug transporters and proton-translocating ATPase that counteract the protonophoric actions of hop bitter acids. To supply energy sources for these defense systems, metabolism of organic acids and arginine is involved in beer. Recently these hop-resistance mechanisms have been implicated in larger quality assurance issues concerning beer spoilage LAB, such as the induction of viable but nonculturable (VNC) states and the deteriorated membrane filter performance. These two QC issues, caused by physiological and morphological changes in beer spoilage LAB, pose a serious threat to the brewing industry and appear to be linked to the elevated hop-resistance mechanisms occurring in beer adaptation of LAB. In this review, the issues surrounding microbiological QC problems will be described in one big picture.
机译：乳酸菌（LAB）是主要的啤酒破坏者，据报道可引起60-90％的微生物事故。迄今为止描述的许多LAB物种中，只有一小部分LAB物种能够在啤酒中生长，并且众所周知，啤酒变质能力的种内差异。啤酒花抗性是这些啤酒变质LAB菌株的显着特征，并且是酿造行业的主要质量控制（QC）问题。啤酒变质菌LAB的啤酒花抗性是众所周知的复杂现象，它是由多种药物转运蛋白和质子转运ATPase提供的，它们抵消了啤酒花苦酸的质子作用。为了为这些防御系统提供能源，啤酒中涉及有机酸和精氨酸的代谢。最近，这些啤酒花抗性机制已经牵涉到有关啤酒腐败LAB的更大质量保证问题，例如，诱导了可存活但不可培养（VNC）的状态以及劣化的膜过滤器性能。这两个质量控制问题是由啤酒变质菌LAB的生理和形态变化引起的，对酿造业构成了严重威胁，并且似乎与在LAB啤酒适应中出现的啤酒花抗性增强机制有关。在这篇综述中，围绕微生物质量控制问题的问题将被一幅大图描述。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号