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首页> 外文期刊>Journal of the American Society of Brewing Chemists >Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review
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Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon: A Review

机译：新腐败的微生物在酿造工业中的出现和微生物质量控制方法的发展，以应对这一现象：综述

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Until 30 years ago, only a limited number of bacterial and wild yeast species had been recognized as beer spoilers. However, the number of spoilage species have been rapidly increasing since then, reaching approximately 30 species for traditional beer categories. One trend is the continual emergence of new beer spoilage lactic acid bacteria. Many of these novel beer spoilage species are almost exclusively found in the brewing environments and are considered as beer-associated microorganisms. The second trend is the rise of strictly anaerobic beer spoilage bacteria, includingPectinatusandMegasphaera. Currently, close to 10 strictly anaerobic beer spoilage species have been reported. As a countermeasure, species-specific PCR systems have been adopted in breweries, and continually modified to keep up with the increasing number of beer spoilage species. Nevertheless, the circumstances are changing because of the rising trend of non-traditional beverages, as well as the rising use of non-traditional ingredients, in the brewing industry. These non-traditional beverages include non-alcoholic beers and flavored low alcoholic beverages, and spoilage species for these microbiologically unstable products are dramatically increasing in number. The conventional species-specific PCR can only handle the identification of 20-30 species of microorganisms, while novel methods that allow for a much broader microbial identification, such as DNA sequencing, are becoming more necessary. A few brewers are already evaluating the potential quality control applications of inexpensive third generation DNA sequencing technologies with the brewing industry.
机译：直到30年前，只有有限数量的细菌和野生酵母物种被认为是啤酒扰流板。然而，从那时起，腐败物种的数量迅速增加，达到了传统啤酒类别的大约30种。一种趋势是新啤酒腐败乳酸菌的持续出现。这些新的啤酒腐败物种中的许多几乎完全在酿造环境中发现，被认为是啤酒相关的微生物。第二个趋势是严格厌氧啤酒腐败细菌的兴起，包括临时andmegasphaera。目前，临近10种严格的厌氧啤酒腐败物种。作为对策，啤酒厂采用了特异性PCR系统，并不断被修改以跟上越来越多的啤酒腐败物种。尽管如此，由于非传统饮料的趋势上升，以及在酿造行业中，这种情况正在发生变化，以及非传统成分的使用不断上升。这些非传统饮料包括非酒精啤酒和调味的低酒精饮料，并且这些微生物学不稳定产品的腐败物种在数量上显着增加。常规物种特异性PCR只能处理20-30种微生物的鉴定，而允许更广泛的微生物鉴定（例如DNA测序）的新方法变得更为必要。一些酿酒商已经评估了廉价的第三代DNA测序技术与酿造行业的潜在质量控制应用。

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