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INHIBITION OF BEER‐SPOILAGE LACTIC ACID BACTERIA BY NISIN
Author(s) -
Ogden K.,
Tubb R. S.
Publication year - 1985
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.2050-0416.1985.tb04361.x
Subject(s) - nisin , brewing , pediococcus , lactic acid , food spoilage , preservative , bacteria , lactobacillus , food science , yeast , microbiology and biotechnology , biology , chemistry , fermentation , biochemistry , genetics
149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well‐test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram‐positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus . In contrast, all 32 gram‐negative strains tested, except 3 Flavobacter strains, were Nisin‐resistant; in addition none of the brewing yeasts showed Nisin‐sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.