Effects of lysozyme on the microbiological stability and organoleptic properties of unpasteurized beer

Journal of the Institute of Brewing

Volumn 116, Issue 1, 2010, Pages 33-40

  Silvetti, T ^a   Brasca, M ^a   Lodi, R ^a   Vanoni, L ^a   Chiolerio, F ^b   de Groot, M ^b   Bravi, A ^c  

^a CNR   (Italy)

^b Fordras S A   (Switzerland)

^c Santa Barbara Food Srl   (Italy)

Author keywords

Lactic acid bacteria (LAB); Lysozyme; Shelf life; Unpasteurized beer

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 77952867293     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00395.x     Document Type: Article

References (35)

1. Abee, T., Krockel, L. and Hill, C., Bacteriocins: modes of action and potentials in food preservation and control of food poisoning. Int. J. Food Microbiol., 1995, 28, 169-185.
2. Asano, S., Iijima, K., Suzuki, K., Motoyama, Y., Ogata, T. and Kitagawa, Y., Rapid detection and identification of beer-spoilage lactic acid bacteria by microcolony method. J. Biosci. Bioeng., 2009, 108, 124-129.
3. Back, W., Secondary contamination in the filling area. Brauwelt Int., 1994, 4, 326-328.
4. Back, W., Brewery. In: Colour Atlas and Handbook of Beverage Biology, W. Back, Ed., Verlag Hans Carl: Nürnberg, 2005, pp.10-112.
5. Bartowsky, E. J., Bacterial spoilage of wine and approaches to minimize it. Lett. Appl. Microbiol., 2009, 48, 149-156.
6. Behr, J., Gänzle, M. G. and Vogel R. F., Characterization of a highly hop-resistant Lactobacillus brevis strain lacking hop transport. Appl. Environ. Microbiol., 2006, 10, 6486-6492.
7. Bohak, I., Thelen, K. and Beimfohr, C., Description of Lactobacillus backi sp. nov., an obligate beer-spoiling bacterium. Monatsschr. Brauwiss., 2006, 2/3, 78-82.
8. Carini, S. and Lodi, R., The inhibition of clostridia spores germination by lysozyme. Ind. Latte, 1982, 18, 35-48.
9. Charter, E. A. and Lagarde, G., Lysozyme and other proteins in eggs. In: Encyclopaedia of Food Microbiology, C. A. Batt, R. K. Robinson, P. Patel and P. D. Petel, Eds., Academic Press: Adelaide, 1999, pp. 1582-1587.
10. Daeschel, M. A., Bruslind, L. and Clawson, J., Application of the enzyme lysozyme in brewing. Tech. Q. Master Brew. Assoc. Am., 1999, 36, 219-222.
11. De Man, J. C., Rogosa, M. and Sharpe, M. E., A medium for the cultivation of lactobacilli. J. Appl. Bacteriol., 1960, 23, 130-135.
12. Dobson, C. M., Deneer, H., Lee, S., Hemmingsen, S., Glaze, S. and Ziola, B., Phylogenetic analysis of the genus Pediococcus, including Pediococcus claussenii sp. nov., a novel lactic acid bacterium isolated from beer. Int. J. Syst. Evol. Micr., 2002, 52, 2003-2010.
13. Fernandez, J. L. and Simpson, W. J., Measurement and prediction of the susceptibility of lager beer to spoilage by lactic acid bacteria. J. Appl. Microbiol., 1995, 78, 419-425.
14. Gao, Y. C., Zhang, G., Krentz, S., Darius, S., Power, J. and Lagarde, G., Inhibition of spoilage lactic acid bacteria by lysozyme during wine alcoholic fermentation. Aust. J. Grape Wine Research, 2002, 8, 76-83.
15. Haikara, A. and Juvonen, R., Pectinatus. In: Bergey's Manual of Systematic Bacteriology, P. De Vos, G. M. Garrity, D. Jones, N. R. Krieg, W. Ludwig, F. A. Rainey, K-H. Shleifer and W.B. Whitman, Eds., Springer: Dordrecht, 2009, pp. 1094-1102.
16. Helander, I. M., Haikara, A., Sadovskaya, I., Vinogradov, E. and Salkinoja-Salonen M. S., Lipopolysaccharides of anaerobic beer spoilage bacteria of the genus Pectinatus - lipopolysaccharides of a Gram-positive genus. FEMS Microbiol. Rev., 2004, 28, 543-552.
17. Hollerová, I. and Kubizniaková, P., Monitoring Gram-positive bacterial contamination in Czech breweries. J. Inst. Brew., 2001, 107, 355-358.
18. Holzapfel, W. H., Geisen, R. and Schillinger, U., Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol., 1995, 24, 343-362.
19. Hughey, V. L. and Johnson, E. A., Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease. Appl. Environ. Microbiol., 1987, 53, 2165-2170.
20. Huhtamella, S., Leinonen, M., Nieminen, T., Fahnert, B., Myllykoski, L., Breitenstein, A. and Neubauer, P., RNA-based sandwich hybridisation method for detection of lactic acid bacteria in brewery sample. J. Microbiol. Methods, 2007, 68, 543-553.
21. cc. J. Appl. Microbiol., 2006, 6, 1282-1288.
22. Iijima, K., Suzuki, K., Asano, S., Kuriyama, H. and Yasushi, Y., Isolation and identification of potential beer-spoilage Pediococcus inopinatus and beer-spoilage Lactobacillus backi strains carrying the horA and horC gene clusters. J. Inst. Brew., 2007, 113, 96-101.
23. Jespersen, L. and Jakobsen, M., Specific spoilage organisms in breweries and laboratory media for their detection. Int. J. Food Microbiol., 1996, 33, 139-155.
24. Juncioni de Arauz, L., Jozala, A. F., Mazzola P. G. and Vessoni Penna, T. C, Nisin biotechnological production and application: a review. Trends Food Sci. Tech., 2009, 20, 146-154.
25. Juvonen, R. and Suihko, M. L., Megasphaera paucivorans sp. nov., Megasphaera sueciensis sp. nov. and Pectinatus haikarae sp. nov., isolated from brewery samples, and emended description of the genus Pectinatus. Int. J. Syst. Evol. Microbiol., 2006, 56, 695-702.
26. Lodi, R., Todesco, R. and Carini, S., Preliminary study on the use of lysozyme in Provolone cheese production. Ind. Latte, 1984, 20, 37-50.
27. Marchandin, H., Juvonen, R. and Haikara, A., Megasphaera. In: Bergey's manual of systematic bacteriology, P. De Vos, G. M. Garrity, D. Jones, N. R. Krieg, W. Ludwig, F. A. Rainey, K-H. Shleifer and W. B. Whitman, Eds., Springer: Dordrecht, 2009, pp. 1082-1090.
28. O'Sullivan, T. F., Walsh, Y., O'Mahont, A., Fitzgerald, G. F. and Van Sinderen, D., A comparative study of malthouse and brewhouse microflora. J. Inst. Brew., 1999, 105, 55-61.
29. Petters, H. I., Flannigan, B. and Austin, B., Quantitative and qualitative studies of the microflora of barley malt production. J. Appl. Microbiol., 1988, 65, 279-297.
30. Priest, F. G., Gram-positive brewery bacteria. In: Brewing Microbiology, 2nd ed., F. G. Priest and I. Campbell, Eds., Elsevier: London, 1996, pp. 127-161.
31. Sakamoto, K. and Konings, W. N., Beer spoilage bacteria and hop resistance. Int. J. Food Microbiol., 2003, 89, 105-124.
32. Suzuki, K., Iijima, K., Kazutaka, O. and Yamashita, H., Isolation of a hop-sensitive variant of Lactobacillus lindneri and identification of genetic markers for beer spoilage ability of lactic acid bacteria. Appl. Environ. Microbiol., 2005, 9, 50895097.
33. Suzuki, K., Asano, S., Iijima, K. and Kitamoto, K., Sake and beer spoilage lactic acid bacteria - A review. J. Inst. Brew., 2008, 114, 209-223.
34. Suzuki, K., Asano, S., Iijima, K., Kuriyama, H. and Kitagawa, Y., Development of detection medium for hard-to-culture beer-spoilage lactic acid bacteria. J. Appl. Microbiol., 2007, 104, 1458-1470.
35. Vaughan, A., O'Sullivan, T. and Van Sinderen, D., Enhancing the microbiological stability of malt and beer - A review. J. Inst. Brew., 2005, 111, 355-371.