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AN IMMUNOLOGICAL STUDY OF SOME LACTOBACILLI WHICH CAUSE BEER SPOILAGE
Author(s) -
Dolezil L.,
Kirsop B. H.
Publication year - 1975
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.2050-0416.1975.tb03691.x
Subject(s) - antiserum , lactobacillus brevis , antigen , lactobacillus casei , precipitin , microbiology and biotechnology , antibody , biology , staining , chemistry , lactobacillus , bacteria , biochemistry , lactic acid , fermentation , lactobacillus plantarum , immunology , genetics
Antisera have been prepared using Lactobacillus brevis, L. casei var. alactosus and L. casei var. rhamnosus . The interaction between these and the acid‐soluble antigens of a range of Lactobacillus strains, most of which were isolated from beer, has been studied using a gel diffusion precipitin test; the fluorescent antibody staining technique was used to observe the reaction between whole cells and the antisera. Gel diffusion demonstrated the presence of specific, group and non‐specific antibodies. Thus, each antiserum contained (i) a specific antibody towards the organism used to produce the antiserum and towards others in the same taxonomic unit and (ii) a non‐specific antibody reacting with antigens from each of the strains of Lactobacillus and also with cells of Pediococcus cerevisiae and Saccharomyces cerevisiae . Additionally (iii) a serum prepared against L. casei var. rhamnosus contained a group antibody which reacted with an antigen present in Streptobacteria but not in Betabacteria, whilst an antiserum made using L. brevis contained group antibodies reacting with L. brevis and L. plantarum . Fluorescent antibody staining confirmed these distinctions and, using adsorbed sera, allowed the rapid identification of lactobacilli which cause beer spoilage.