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首页> 外文期刊>Journal of the Institute of Brewing >125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria
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125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

机译：125周年评论：腐败细菌引起的啤酒微生物不稳定性

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Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lacto-bacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacil-lus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram-positive and Gram-negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.
机译：啤酒通常被认为是微生物稳定的饮料。但是，酿造业偶尔会发生微生物事件。啤酒的微生物不稳定性通常是由四个属的细菌引起的，它们是乳杆菌，Pecococcus，Pectinatus和Megasphaera。 Lactobacil-lus和Pediococcus属于乳酸菌（LAB），而Pectinatus和Megasphaera形成一组严格的厌氧菌，被称为革兰氏阳性菌和革兰氏阴性菌之间的中间体。据报道，在欧洲，由这四个属引起的啤酒变质事件的发生率超过90％，因此，乳酸菌，Pecococcus，Pectinatus和Megasphaera被认为是酿造工业中的主要变质剂。因此，本综述由涉及这四个属的三个部分组成。第一部分描述了酒精饮料中的腐败变质LAB，其中有些侧重于啤酒腐败变质LAB。在本部分中，将讨论这些变质LAB的出现和发展，其洞察力有助于开发这些饮料的质量控制方法。第二部分专门研究啤酒腐败实验室中的啤酒花抗性。该研究领域正在迅速发展，并且总结了该领域的最新进展。第三部分涉及果蝇和巨球藻。尽管相对较近地描述了这组啤酒变质细菌，但欧洲的事件报告在1990年代初有所增加，达到了约30％的变质事件。描述了果蝇和巨球藻的各个方面，从其分类学和啤酒变质能力到检测和根除方法。

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