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Development of detection medium for hard‐to‐culture beer‐spoilage lactic acid bacteria
Author(s) -
Suzuki K.,
Asano S.,
Iijima K.,
Kuriyama H.,
Kitagawa Y.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2007.03669.x
Subject(s) - food spoilage , food science , lactic acid , lactobacillus brevis , lactobacillus , brewing , bacteria , biology , chemistry , microbiology and biotechnology , fermentation , genetics , lactobacillus plantarum
Aims: To develop a detection medium for hard‐to‐culture beer‐spoilage lactic acid bacteria (LAB). Methods and Results: Four hard‐to‐culture beer‐spoilage strains of LAB, belonging to Lactobacillus paracollinoides and Lactobacillus lindneri , have been obtained by repeatedly subculturing the wild‐type strains in beer. To develop a countermeasure against these hard‐to‐culture beer‐spoilage LAB, a beer‐based medium was modified. As a consequence, the supplementation of a small amount of de Man Rogosa Sharpe medium was found to enhance the growth of hard‐to‐culture beer‐spoilage LAB strains obtained in this study. In addition, sodium acetate was shown to improve the selectivity of this beer‐based medium. Further comparative study was performed with five other media widely used for the detection of beer‐spoilage LAB in the brewing industry. This study revealed that the newly developed medium, designated advanced beer‐spoiler detection (ABD) medium, possessed superior sensitivity for hard‐to‐culture beer‐spoilage LAB and comparable sensitivity with easy‐to‐culture beer‐spoilage LAB. Moreover, ABD medium was found to suppress the growth of nonspoilage micro‐organisms, and thereby allow the selective growth of beer‐spoilage LAB. Conclusions: Advanced beer‐spoiler detection medium is considered as an effective tool for comprehensive detection of beer‐spoilage LAB in breweries. Significance and Impact of the Study: The detection by ABD medium can be used as an indicator for differentiating the beer‐spoilage ability of LAB without further confirmatory tests in breweries.