Specific spoilage organisms in breweries and laboratory media for their detection

International Journal of Food Microbiology

Volumn 33, Issue 1, 1996, Pages 139-155

  Jespersen, L ^a   Jakobsen, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Beer; Lactic acid bacteria; Media; Specific spoilage organisms; Yeasts

Indexed keywords

AEROBIC BACTERIUM; ANAEROBIC BACTERIUM; ARTICLE; BACTERIUM CULTURE; BEER; CULTURE MEDIUM; ENTEROBACTER CLOACAE; FERMENTATION; FOOD SPOILAGE; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICROCOCCUS; NONHUMAN; SACCHAROMYCES; YEAST; ZYMOMONAS MOBILIS;

BACTERIA (MICROORGANISMS); ENTEROBACTER CLOACAE; HAFNIA; KOCURIA KRISTINAE; LACTOBACILLI CASEI; LACTOBACILLUS BREVIS; LACTOBACILLUS BREVISIMILIS; LACTOBACILLUS BUCHNERI; LACTOBACILLUS CASEI; LACTOBACILLUS CORYNEFORMIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS LINDNERI; LACTOBACILLUS MALEFERMENTANS; LACTOBACILLUS PARABUCHNERI; LACTOBACILLUS PLANTARUM; MEGASPHAERA CEREVISIAE; MICROCOCCUS; NEGIBACTERIA; PECTINATUS CEREVISIIPHILUS; PECTINATUS FRISINGENSIS; POSIBACTERIA; PROTEA; SACCHAROMYCES; SELENOMONAS LACTICIFEX; ZYMOMONAS MOBILIS; ZYMOPHILUS RAFFINOSIVORANS;

EID: 0030297462     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01154-3     Document Type: Article

References (75)

1. de Angelo, J. and Siebert, K.J. (1987) A new medium for the detection of wild yeast in brewing culture yeast. Am. Soc. Brew. Chem. J. 45, 135-140.
2. Anonymous (1977) European Brewing Convention. Analytica Microbiologica: Part I. J. Inst. Brew. 83, 109-118.
3. Anonymous (1981) European Brewing Convention. Analytica Microbiologica: Part II. J. Inst. Brew. 87, 303-321.
4. Anonymous (1988) NBB agar. Am. Soc. Brew. Chem. J. 46, 129-131.
5. Anonymous (1992a) American Society of Brewing Chemists. Methods of Analysis, 8th edt. The Society, St. Paul, MN.
6. Anonymous (1992b) Copper media for wild yeast detection. Am. Soc. Brew. Chem. J. 50, 153-157.
7. Back, W. (1981) Bedeutung der Mikrokokken als Bierschaedlinge. Brauwissenschaft 34, 109-114.
8. Back, W., Dürr, P. and Anthes, S. (1984) Naehrboeden VLB-S7 und NBB. Erfahrungen mit beiden Medien in Jahre 1983. Monatsschr. Brau. 37, 126-131.
9. Back, W. (1987) Neubeschreibung einer bierschaedlichen Laktobazillen-Art, Lactobacillus brevisimilis spec. nov. Monatsschr. Brau. 17, 484-488.
10. Barney, M. and Kot, E. (1992) A comparison of rapid microbiological methods for detecting beer spoilage microorganisms. Master Brew. Am. Ass. Tech. Quart. 29, 91-95.
11. Bendiak, D.S. (1991) A modified copper medium for wild yeast identification. Am. Soc. Brew. Chem. J. 49, 38-39.
12. Brenner, M.W., Karpiscak, M., Stern, H. and Hsu, W.P. (1970) A differential medium for detection of wild yeast in the brewery. Proc. Am. Soc. Brew. Chem., 79-88.
13. Campbell, I. and Msongo, H.S. (1991) Growth of aerobic wild yeasts. J. Inst. Brew. 97, 279-282.
14. Chilver, M.J., Harrison, J. and Webb, T.J.B. (1978) Use of immunofluorescence and viability stains in quality control. Am. Soc. Brew. Chem. J. 36, 13-18.
15. Czechowski, M.H. and Banner, M. (1992) Control of biofilms in breweries through cleaning and sanitizing. Master Brew. Am. Ass. Tech. Quart. 29, 86-88.
16. Dennis, R.T. and Young, T.W. (1982) A simple, rapid method for the detection of subspecies of Zymomonas mobilis. J. Inst. Brew. 88, 25-29.
17. DiMichele, L.J. and Lewis, M.J. (1993) Rapid, species-specific detection of lactic acid bacteria from beer using the polymerase chain reaction. Am. Soc. Brew. Chem. J. 51, 63-66.
18. Emeis, C.C. (1969) Methoden der brauereibiologischen Betriebskontrolle. III. VLB-S7 Agar zum Nachweis bierschädlicher Pediokokken. Monatsschr. Brau. 22, 8-11.
19. Farrow, J.A.E., Phillips, B.A. and Collins, M.D. (1988) Nucleic acid studies on some heterofermentative lactobacilli: Description of Lactobacillus malefermentans sp. nov. and Lactobacillus parabuchneri sp. nov. FEMS Microbiol. Letts. 55, 163-168.
20. Fernández, S., Almaguer, L.M. and Sierra, J.A. (1989) Detection of mixtures of lager strains by the use of selective inhibitors in solid media. Am. Soc. Brew. Chem. J. 47, 73-76.
21. Fernández, J.L. and Simpson, J. (1995) Measurement and prediction of the susceptibility of lager beer to spoilage by lactic acid bacteria. J. Appl. Bact. 78, 419-425.
22. Gares, S.L., Whiting, M.S., Ingledew, W.M. and Ziola, B. (1993) Detection and identification of Pectinatus cerevisiiphilus using surface-reactive monoclonal antibodies in a membrane filter-based fluoroimmunoassay. Am. Soc. Brew. Chem. J. 51, 158-163.
23. Haikara, A. and Enari, T.M. (1975) The detection of wild yeast contaminants by the immunofluorescence technique. Proc. Eur. Brew. Conv., 363-375.
24. Haikara, A. and Lounatmaa, K. (1987) Characterization of Megasphaera sp., a new anaerobic beer spoilage coccus. Proc. Eur. Brew. Conv., 473-480.
25. Haikara, A., Mattila-Sandholm, T. and Manninen, M. (1990) Rapid detection of contaminants in pitching yeast using automated turbidometry. Am. Soc. Brew. Chem. J. 48, 92-95.
26. Hall, J.F. (1970) The use of Difco WLN agar for (a) The detection of wild yeast in the presence of Sacch. cerevisiae (b) Demonstration of the instability of strains of Sacch. carlsbergensis. J. Inst. Brew. 76, 522-523.
27. Hall, J.F. (1971) Detection of wild yeasts in the brewery. J. Inst. Brew. 77, 513-516.
28. Hammes, W.P. and Vogel, R.F. (1995) The genus Lactobacillus. In: B.J.B. Wood and W.H. Holzapfel (editors), The Lactic Acid Bacteria. Vol. 2. The Genera of Lactic Acid Bacteria. Blackie, London. 19-54.
29. Henriksson, E. and Haikara, A. (1991) Airborne microorganisms in the brewery filling area and their effect on microbiological stability of beer. Monatsschr. Brau. 44, 4-8.
30. Hope, C.F.A. (1987) Cinnamic acid as the basis of a medium for the detection of wild yeasts. J. Inst. Brew, 93, 213-215.
31. Hough, J.S., Briggs, D.E., Stevens, R. and Young, T.W. (1982) Malting and Brewing Science. Vol. 2. Hopped Wort and Beer. Chapman and Hall, London, pp 914.
32. Hutter, K.J. (1991) Simultane Identifizierung von L. brevis und P. damnosus in filtrierten Bier. Brauwelt, issue No. 41, 1797-1802.
33. Ingledew, W.M. and Casey, G.P. (1982) The use and understanding of media used in brewing microbiology. I. Media for wild yeast. Brew. Dig. 57, 18-22.
34. Jakobsen, M. and Lillie, A. (1984) Rapid methods in microbiological quality control: practical experience with epifluorescent techniques. Proc. Inst. Brew., Aust. N. Z. Section, 223-228.
35. Jespersen, L., Lassen, S. and Jakobsen, M. (1993) Flow cytometric detection of wild yeast in lager breweries. Int. J. Food Microbiol. 17, 321-328.
36. Jørgensen, A. (1948) Micro-organisms and fermentations. Griffin, London, pp. 550.
37. Kersten, R. and Zahn, G. (1988) Serologische Differenzierung von Hefen-Herstellung und Austestung von Antiseren gegen Kulturhefen und Wildhefestämme. Lebensmittelin-dustrie 35, 121-123.
38. Kindraka, J.A. (1987) Evaluation of NBB anaerobic medium for beer spoilage organisms. Master Brew. Am. Ass. Tech. Quart. 24, 146-151.
39. Kozulis, J.A. and Page, H.E. (1968) A new universal beer agar medium for the enumeration of wort and beer microorganisms. Proc. Am. Soc. Brew. Chem., 52-58.
40. Lawrence, D.R. and Priest, F.G. (1981) Identification of brewery cocci. Proc. Eur. Brew. Conv. 217-227.
41. Lawrence, D.R. (1988) Spoilage organisms in beer. In: R.K. Robinson (editor), Developments in Food Microbiology. Elsevier, London, 1-48.
42. Lee, S.Y. (1994) SMMP-A medium for selective isolation of Megasphaera and Pectinatus from the brewery. Am. Soc. Brew. Chem. J. 52, 115-119.
43. Lin, Y. (1973) Detection of wild yeasts in the brewery: A new criterion. Brewers Digest 48, 60-62, 64, 66-69.
44. Lin, Y. (1974) Detection of wild yeasts in the brewery: A new differential medium. Proc. Am. Soc. Brew. Chem., 69-76.
45. Lin, Y. (1981) Formulating and testing of cupric sulphate medium for wild yeast detection, J. Inst. Brew. 87, 151-154.
46. Martin, C.P. and Siebert, K.J. (1992) Evaluation of multinitrogen source media for wild yeast detection in brewing culture yeast. Am. Soc. Brew. Chem. J. 50, 134-138.
47. Matsuzuwa, K., Kirchner, G. and Wackerbauer, K. (1979) Vergleichende Untersuchungen mit bekannte Naehrboden zum Nachweis bierschaedlicher Milchsaeurebakterien. Monatsschr. Brau. 321, 312-318.
48. Meaden, P. and Taylor, N.R. (1991) Cloning of a yeast gene which causes phenolic off-flavours in beer. J. Inst. Brew. 97, 353-357.
49. Miller, R. and Galston, G. (1989) Rapid methods for the detection of yeast and lactobacillus by ATP bioluminescence. J. Inst. Brew. 95, 317-319.
50. Morris, E.O. and Eddy, A.A. (1957) Method for the measurement of wild yeast infection in pitching yeast. J. Inst. Brew. 63, 34-35.
51. Navarro, A., Moreno, P., Carbonell, J.V. and Pinaga, F. (1987) Practical approaches to the use for epifluorescence microscopy as a rapid method for microbiological quality control in brewing. Proc. Eur. Brew. Conv. 465-472.
52. Nishikawa, N. and Kohgo, M. (1985) Microbial control in the brewery. Master Brew. Am. Ass. Tech. Quart. 22, 61-66.
53. Priest, F.G. (1996) Gram-positive brewery bacteria. In: F.G. Priest and I. Campbell (editors), Brewing Micobiology. 2nd edn. Elsevier, London, 127-161.
54. Röcken, W. (1983) Fremdhefennachweis in der obergärigen Brauerei mit dem Pantothenat-Agar. Monatsschr. Brau. 36, 65-69.
55. Röcken, W. and Schulte, S. (1986) Nachweis von Fremdhefen. Brauwelt, issue No. 41, 1921-1927.
56. Ryder, D.S., Murray, J.P. and Stewart, M. (1978) Phenolic off-flavour problem caused by Saccharomyces wild yeast. Master Brew. Am. Ass. Tech. Quart. 15, 79-86.
57. Schleifer, K.H., Leuteritz, M., Weiss, N., Ludwig, W., Kirchhof, G. and Seidel-Rüfer, H. (1990) Taxonomic study of anaerobic, Gram-negative, rod-shaped bacteria from breweries: emended description of Pectinatus cerevisiiphilus and description of Pectinatus frisingensis sp. nov., Selenomonas lacticifex sp. nov., Zymophilus raffinosivorans gen. nov., sp. nov., and Zymophilus paucivorans sp. nov. Int. J. Syst. Bacteriol. 40, 19-27.
58. Schleifer, K.H. and Ludwig, W. (1995) Phylogeny of the genus Lactobacillus and related genera. Syst. Appl. Microbiol. 18, 461-467.
59. Seidel, H. (1972) Differenzierung zwischen Brauerei-Kulturhefen und wilden Hefen. Teil I: Erfahrungen beim Nachweis von wilden Hefen auf Kristallviolettagar und Lysinagar. Brauwissenschaft 25, 384-389.
60. Seidel-Rüfer, H. (1990) Pectinatus und andere morphologisch ähnliche Gram-negative, anaerobe Stäbchen aus dem Brauereibereich. Monatsschr. Brau. 43, 101-105.
61. Simpson, W.J. (1993) Studies on the sensitivity of lactic acid bacteria to hop bitter acids. J. Inst. Brew. 99, 405-411.
62. Simpson, W.J. and Fernandez, J.L. (1994) Mechanism of resistance of lactic acid bacteria to trans-isohumulone. Am. Soc. Brew. Chem. J. 52, 9-11.
63. Simpson, W.J. and Taguchi, H. (1995) The genus Pediococcus, with notes on the genera Tetratogenococcus and Aerococcus. In: B.J.B. Wood and W.H. Holzapfel (editors), The Lactic Acid Bacteria. Vol. 2. The Genera of Lactic Acid Bacteria. Blackie Academic and Professional, London, 125-172.
64. Taguchi, H., Ohkochi, M., Uehara, H., Kojima, K. and Mawatari, M. (1990) KOT medium, a new medium for the detection of beer spoilage lactic acid bacteria. Am. Soc. Brew. Chem. J. 48, 72-75.
65. Taylor, G.T. and Marsh, A.S. (1984) MYGP + copper, a medium that detects both Saccharomyces and non-Saccharomyces wild yeast in the presence of culture yeast. J. Inst. Brew. 90, 134-145.
66. Thastum, S. and Jakobsen, M. (1981) Psychotrophic bacteria as spoilage organisms in lager breweries. Proc. 11th Int. Symp. on Food Microbiology, Academic Press, London, 322-325.
67. Thurston, P.A. (1986) Detection and control of contaminants in pitching yeast. Symp. Brewer's Yeast, Monograph XII, Eur. Brew. Conv., 84-92.
68. Vogel, H. and Bohak, I. (1990) Schellnachweismethoden für schädliche Mikroorganismen in der Brauerei. Brauwelt, issue No. 10, 414-422.
69. van Vuuren, H.J.J. (1996) Gram-negative spoilage bacteria. In: F.G. Priest and I. Campbell (editors), Brewing Micobiology. 2nd edn. Eisevier, London, 163-191.
70. Wackerbauer, K., Kossa, T. and Tressl, R. (1977) Die Bildung von phenolen durch hefen. Proc. Eur. Brew. Conv., 495-505.
71. Wackerbauer, K. and Rinck, M. (1983) Über den Nachweis von bierschaedlichen Milch-saeurebakterien. Monatsschr. Brau. 36, 392-395.
72. van der Walt, J.P. and Yarrow, D. (1984) Methods for the isolation, maintenance, classification and identification of yeasts. In: N.J.W. Kreger-van Rij (editor), The Yeast: A Taxonomic Study. 3rd edn. Elsevier, Amsterdam, 45-104.
73. Walters, L.S. and Thiselton, M.R. (1953) Utilization of lysine by yeasts. J. Inst. Brew. 59, 401-404.
74. Woodward, J.D. (1982) Detection of Zymomonas. J. Inst. Brew. 88, 84-85.
75. Yarrow (1984) Saccharomyces Meyen ex Reess. In: N.J.W. Kreger-van Rij (editor), The Yeast: A Taxonomic Study. 3rd edn. Elsevier, Amsterdam, 379-395.