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首页> 外文期刊>Journal of the Institute of Brewing >An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria
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An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria

机译：改进的平板培养程序，可快速检测啤酒变质的乳酸菌

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摘要

Lactic acid bacteria (LAB) are the most frequently encountered beer-spoilage bacteria, and they can render beer undrinkable owing to the production of lactic acid, diacetyl and turbidity. Three beer-spoilage strains, 2011-6, 2011-8 and 2011-11, were isolated from finished beers. Based on the 16S rRNA sequence analysis, these three isolates were identified as Lactobacillus acetotolerans. Only the horA homologue was detected in these strains, while the horC homologue was not detected. In addition, an improved plate culture method for the rapid detection of beer-spoilage LAB by the addition of catalase was evaluated. Supplementation with catalase enhanced the growth and colony sizes of the spoilage LAB investigated. These beer-spoilage bacteria, including some slowly growing strains, were detected within five days of incubation using the modified method. Taken together, the modified procedure could be a rapid countermeasure against beer-spoilage LAB, and it compared favourably with the conventional plate culture method.
机译：乳酸菌（LAB）是最常遇到的啤酒变质细菌，由于乳酸，二乙酰基和浊度的产生，它们会使啤酒无法饮用。从成品啤酒中分离出三种啤酒变质菌株2011-6、2011-8和2011-11。根据16S rRNA序列分析，这三个分离株被鉴定为醋酸乳杆菌。在这些菌株中仅检测到horA同源物，而未检测到horC同源物。此外，评估了一种改进的平板培养方法，可通过添加过氧化氢酶快速检测啤酒变质LAB。过氧化氢酶的补充增强了所研究的腐败实验室的生长和菌落大小。使用改良的方法，在孵育的五天内检测到了这些啤酒变质细菌，包括一些生长缓慢的菌株。两者合计，修改后的程序可能是对抗啤酒腐败LAB的快速对策，并且与传统的平板培养方法相比具有优势。

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  • 来源
    《Journal of the Institute of Brewing》 |2014年第2期|127-132|共6页
  • 作者

    Yang Deng; Junyan Liu; Huiping Li; Lin Li; Jingxia Tu; Huijing Fang; Jiang Chen; Fei Qian;

  • 作者单位

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, People's Republic of China,Technical Center, Zhujiang Brewery Co. Ltd, No. 118, Modiesha Avenue, East Xingang Road, Guangzhou 510308, People's Republic of China;

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, People's Republic of China;

    Technical Center, Zhujiang Brewery Co. Ltd, No. 118, Modiesha Avenue, East Xingang Road, Guangzhou 510308, People's Republic of China;

    College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, People's Republic of China;

    Technical Center, Zhujiang Brewery Co. Ltd, No. 118, Modiesha Avenue, East Xingang Road, Guangzhou 510308, People's Republic of China;

    Technical Center, Zhujiang Brewery Co. Ltd, No. 118, Modiesha Avenue, East Xingang Road, Guangzhou 510308, People's Republic of China;

    Technical Center, Zhujiang Brewery Co. Ltd, No. 118, Modiesha Avenue, East Xingang Road, Guangzhou 510308, People's Republic of China;

    Institute of Brewing and Beverage Technology, Centre of Life and Food Sciences, TUM, 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

    beer spoilage; lactic acid bacteria; Lactobacillus acetotolerans; rapid detection; catalase;

    机译：啤酒变质;乳酸菌醋酸乳杆菌;快速检测;过氧化氢酶;

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