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首页> 外文期刊>Journal of the Institute of Brewing >Study on ATP Production of Lactic Acid Bacteria in Beer and Development of a Rapid Pre-Screening Method for Beer-Spoilage Bacteria
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Study on ATP Production of Lactic Acid Bacteria in Beer and Development of a Rapid Pre-Screening Method for Beer-Spoilage Bacteria

机译：啤酒中乳酸菌ATP产生的研究及啤酒腐败菌快速预筛选方法的发展

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摘要

Three beer-spoilage strains of lactic acid bacteria (LAB), Lactobacillus brevis ABBC45, L. lindneri DSM 20690~T and L. paracollinoides DSM 15502~T, exhibited strong ATP-yielding ability in beer. To investigate energy sources, these beer-spoilage strains were inoculated into beer. After the growth of the strains in beer, utilized components were determined by high performance liquid chromatography (HPLC). As a result, it was shown that citrate, pyruvate, malate and arginine were consumed by beer-spoilage LAB strains examined in this study. The four components induced considerable ATP production even in the presence of hop compounds, accounting for the ATP-yielding ability of the beerspoilage LAB strains observed in beer. We have further examined the ATP-yielding ability of other strains of bacteria in beer. Beer-spoilage bacteria, including Pectinatus frisingensis and P. cerevisiiphilus, showed strong ATP-yielding abilities, whereas species frequently isolated from brewery environments exhibited low ATP-yielding abilities. Although some of the nonspoilage LAB strains produced substantial amount of ATP in beer, the measurement of ATP-yielding ability was considered to be useful as a rapid pre-screening method for potential beer-spoilage bacteria isolated from brewery environments.
机译：三种乳酸菌啤酒变质菌株：短乳杆菌ABBC45，L。lindneri DSM 20690〜T和副嗜乳杆菌DSM 15502〜T，在啤酒中表现出很强的ATP产生能力。为了调查能源，将这些变质的啤酒菌株接种到啤酒中。菌株在啤酒中生长后，通过高效液相色谱法（HPLC）确定利用的成分。结果表明，柠檬酸，丙酮酸，苹果酸和精氨酸被本研究中研究的啤酒腐败LAB菌株所消耗。即使存在啤酒花化合物，这四种成分也可诱导大量的ATP产生，这解释了啤酒中观察到的啤酒腐败LAB菌株的ATP产生能力。我们进一步检查了啤酒中其他细菌菌株的ATP产生能力。啤酒腐败细菌，包括欧洲果蝇（Pectinatus frisingensis）和酿酒酵母（P. cerevisiiphilus），具有很强的ATP产生能力，而经常从啤酒厂环境中分离出来的物种则具有较低的ATP产生能力。尽管一些未变质的LAB菌株在啤酒中产生了大量的ATP，但ATP产生能力的测量被认为可作为从啤酒厂环境中分离出的潜在啤酒变质细菌的快速预筛选方法。

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