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ACETOBACTER INFECTION: PART IV. STRAINS OF ACETOBACTER SUBOXYDANS , ISOLATED, RESPECTIVELY, FROM PITCHING YEAST AND FROM BEER
Author(s) -
Kulka Dora,
Tosic J.,
Walker T. K.
Publication year - 1948
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1948.tb01364.x
Subject(s) - acetobacter , yeast , microbiology and biotechnology , food science , biology , chemistry , biochemistry , fermentation
In 1924 Kluyvor and de Leeuw 1 isolated from a Dutch beer an Acetobacter species which, as was shown by Visser't Hooft, 2 brought about incomplete oxidation of many alcohols, sugars and related compounds. Because of this behaviour the new bacterium was given the name Acetobacter suboxydans . Several strains differing in some minor respects from the original culture have been recognized, and have proved to be useful agents for effecting certain oxidations in organic chemistry. The purpose of this communication is to record particulars of two strains of this species, which were isolated, respectively, from the pitching yeast of a brewery in Scotland and from the draught ale of a brewery in England. A. suboxydans has not been detected previously in British top‐fermentation ales and beers. The species is not to be classed as a serious contaminant of beer but, nevertheless, it can produce much acid if allowed sufficient oxygen; hence, in the presence of air it can spoil beer within a short space of time.