Spoilage Lactic Acid Bacteria in the Brewing Industry | Zendy

Zhenbo Xu | Zendy; Yuting Luo | Zendy; Yuzhu Mao | Zendy; Ruixin Peng | Zendy; Jinxuan Chen | Zendy; Thanapop Soteyome | Zendy; Caiying Bai | Zendy; Ling Chen | Zendy; Yi Liang | Zendy; Jianyu Su | Zendy; Kan Wang | Zendy; Junyan Liu | Zendy; Birthe V. Kjellerup | Zendy

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Spoilage Lactic Acid Bacteria in the Brewing Industry

Author(s) -

Zhenbo Xu,

Yuting Luo,

Yuzhu Mao,

Ruixin Peng,

Jinxuan Chen,

Thanapop Soteyome,

Caiying Bai,

Ling Chen,

Yi Liang,

Jianyu Su,

Kan Wang,

Junyan Liu,

Birthe V. Kjellerup

Publication year - 2020

Publication title -

journal of microbiology and biotechnology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.601

H-Index - 64

eISSN - 1738-8872

pISSN - 1017-7825

DOI - 10.4014/jmb.1908.08069

Subject(s) - brewing , lactic acid , food spoilage , bacteria , chen , food science , chemistry , biology , fermentation , genetics , ecology

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

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