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The impact of different hop compounds on the growth of selected beer spoilage bacteria in beer

机译：不同啤酒花化合物对啤酒中选定啤酒腐败细菌生长的影响

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摘要

Beer spoiling lactic acid bacteria are a major reason for quality complaints in breweries around the world. Spoilage by a variety of these bacteria can result in haze, sediment, slime, off-flavours and acidity. As these bacteria occur frequently in the brewing environment, using certain hop products that inhibit the growth of these spoilers could be a solution to prevent problems. To investigate the impact of seven different hop compounds (alpha-acids,iso-alpha-acids, tetrahydro-iso-alpha-acids, rho-iso-alpha-acids, xanthohumol,iso-xanthohumol and humulinones) on the growth of six major beer spoilage bacteria (Lactobacillus brevis. L. backi, L. coryniformis, L. lindneri, L. buchneri, Pediococcus damnosous), two concentrations (10 and 25 mg/L) of each hop substance were added to unhopped beer. The potential growth of the spoilage bacteria was investigated over 56 consecutive days. A comparison of the results shows a strong inhibition of growth of all spoilage bacteria at 25 mg/L of tetrahydro-iso-alpha-acids closely followed by alpha-acids as the second most inhibitory substance. The results showed a high resistance ofL. brevisto all hop compounds as well as an inhibition ofL. coryniformisandL. buchneriat low concentrations of most hop components. In comparison with the control sample,L. lindnerishowed increased growth in the presence of some hop compounds (rho-iso-alpha-acids, xanthohumol,iso-xanthohumol, humulinones). (c) 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
机译：啤酒破坏乳酸菌是世界各地啤酒厂质量投诉的主要原因。通过各种这些细菌的腐败可导致雾度，沉积物，粘液，剥落和酸度。由于这些细菌经常发生在酿造环境中，使用抑制这些扰流板的生长的啤酒花产品可以是防止问题的解决方案。探讨七种不同啤酒花化合物（α-酸，异甲醛酸，四氢 - 异甲醛酸，rho-iso-alpha-and，Xanthohohohoh，Xanthohohoh，Xanthohohohohohohohohohohohohohohohohoh和Humulinons的影响）对六个主要的生长啤酒腐败细菌（Lactobacillus brevis。L. Backi，L. coryniformis，L. Lindneri，L.Buchneri，Pediococcus Damnosous），每跳物质的两个浓度（10和25mg / L）加入到不受欢迎的啤酒中。腐败细菌的潜在生长连续56天进行了研究。结果的比较表明，在25mg / L的四氢 - 异α-酸中的所有腐败细菌的生长的强烈抑制紧密，其是第二种最抑制物质的α-酸。结果显示出高电阻。 Brevisto所有啤酒花和抑制作用。 coryniformisandl。 Buchneriat大多数跳组件的低浓度。与对照样品相比，L。 LindnerishowEd在存在一些啤酒花化合物（Rho-Iso-alpha-酸，Xanthohohumol，异 - xanthohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohohoholog的增长增加。 （c）2020作者。 John Wiley＆Sons Ltd在酿造和蒸馏研究所发表的酿造研究所

著录项

  • 来源
    《Journal of the Institute of Brewing》 |2020年第4期|354-361|共8页
  • 作者

    Michel Maximilian; Cocuzza Sandro; Biendl Martin; Peifer Frank; Hans Sebastian; Methner Yvonne; Pehl Friedrich; Back Werner; Jacob Fritz; Hutzler Mathias;

  • 作者单位

    Tech Univ Munich Res Ctr Weihenstephan Brewing & Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

    Simon H Steiner Hopfen GmbH Hopsteiner Auhofstr 18 D-84048 Mainburg Germany;

    Simon H Steiner Hopfen GmbH Hopsteiner Auhofstr 18 D-84048 Mainburg Germany;

    Simon H Steiner Hopfen GmbH Hopsteiner Auhofstr 18 D-84048 Mainburg Germany;

    Tech Univ Munich Res Ctr Weihenstephan Brewing & Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

    Tech Univ Munich Res Ctr Weihenstephan Brewing & Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

    Neumarkter Lammsbrau Gebr Ehrnsperger KG Amberger Str 1 D-92318 Neumarkt Germany;

    Tech Univ Munich Wissenschaftszentrum Weihenstephan D-85354 Freising Weihenstephan Germany;

    Tech Univ Munich Res Ctr Weihenstephan Brewing & Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

    Tech Univ Munich Res Ctr Weihenstephan Brewing & Food Qual Alte Akad 3 D-85354 Freising Weihenstephan Germany;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    microbiological stability; shelf life; bittering hop acids; beer spoilage bacteria;

    机译：微生物稳定性;保质期;苦跳酸;啤酒腐败细菌;

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