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The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer
Author(s) -
Hucker Barry,
Christophersen Melinda,
Vriesekoop Frank
Publication year - 2017
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/jib.385
Subject(s) - lactobacillus brevis , food spoilage , zymomonas mobilis , food science , thiamine , riboflavin , pediococcus , chemistry , microorganism , acetic acid , brewing , acetobacter , lactic acid , organoleptic , fermentation , biology , lactobacillus , bacteria , biochemistry , ethanol fuel , lactobacillus plantarum , genetics
Beer is generally considered a stable product owing to its intrinsic ‘unfavourable’ conditions (hops, alcohol, low oxygen, etc.) that inhibit the growth of pathogenic microorganisms. However spoilage microorganism such as Lactobacillus brevis , Pediococcus damnosus , Acetobacter aceti , Zymomonas mobilis and various wild yeasts (e.g. Brettanomcyes spp.) can have significant detrimental effects on the organoleptic properties of the final product. The presence of essential vitamins, such as thiamine and riboflavin, can help to enhance the growth of these microorganisms, accelerating the rate of spoilage. The presence of thiamine had a noticeable effect on the lactic acid productivity of L. brevis and P. damnosus , acetaldehyde productivity of Z. mobilis and acetic acid production of Brettanomyces spp., while riboflavin enhanced 2,3‐pentanedione production by P. damnosus and Brettanomyces spp. Copyright © 2017 The Institute of Brewing & Distilling