Open AccessBeer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
Author(s) -
Yu Zhimin,
Luo Qiuying,
Xiao Li,
Sun Yumei,
Li Rong,
Sun Zhen,
Li Xianzhen
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1256
Subject(s) - food spoilage , food science , staphylococcus xylosus , flavor , chemistry , strain (injury) , biology , staphylococcus aureus , bacteria , staphylococcus , genetics , anatomy
To meet demands for fresh flavor and unique taste from beer consumer, there is an increase in the popularity of craft beer, which is more susceptible to microbial contamination than the industry beer. A beer‐spoilage strain was isolated from craft beer and identified as Staphylococcus xylosus strain BS7. The isolate BS7 showed that high beer‐spoilage ability at low temperature (4°C), low pH (4.0) and high ethanol concentration (7.0%, v/v). Compared with the other known strains of S. xylosus , strain BS7 was resistant to hop compounds and had an evolutionary stability in hop resistance. Strain BS7 was able to grow quickly and utilizes nutrients in commercial beer, produces organic acids and biogenic amines, and changes beer flavor profile. These results suggest that S. xylosus strain BS7 is a beer‐spoilage strain with the danger, which can lead to the beer‐spoilage issues during craft beer production.