Nisin-producing microorganisms and their implementation in brewers' wort

Journal of the Institute of Brewing

Volumn 121, Issue 3, 2015, Pages 320-331

  Muller Auffermann K ^a   Grijalva, F ^b   Jacob, F ^a   Hutzler, M ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Cerveceria Centro Americana SA   (Guatemala)

Author keywords

Bacteriocin; Beer spoilage; Lactococcus lactis; Nisin; Preservative

Indexed keywords

BACTERIA; BEER; BREWERIES; CELL PROLIFERATION; ETHANOL;

BACTERIOCINS; BEER SPOILAGE; LACTOCOCCUS LACTIS; NISIN; PRESERVATIVE;

ANTIBIOTICS;

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; POSIBACTERIA;

EID: 84937513347     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.232     Document Type: Article

References (49)

1. Nauth, K. (2007) Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort. United Sates Patent no. 7, 186, 426B2, March.
2. Vaughan, A., O'Sullivan, T., and Van Sinderen, D. (2005) Enhancing the microbiological stability of malt and beer - A review. J. Inst. Brew. 111, 355-371.
3. Tubb, R., and Ogden, K. (1991) Use of nisin to prevent spoilage of alcoholic beverages. European patent specification. Patent no. 0186498B1, November.
4. Ogden, K., and Waites, M. J. (1986) The action of nisin on beer spoilage lactic acid bacteria. J. Inst. Brew. 92, 463-467.
5. Ogden, K., Waites, M. J., and Hammond, J. R. M. (1988) Nisin and brewing. J. Inst. Brew. 94, 233-238.
6. James, T. C., Gallagher, L., Titze, J., Bourke, P., Kavanagh, P., Arendt, E., and Bond, U. (2014) In situ production of human B defensin-3 in lager yeasts provides bactericidal activity against beer-spoiling bacteria under fermentation conditions. J. Appl. Microbiol. 166, 368-379.
7. Suganthi, V., Selvarajan, E., Subathradevi, C., and Mohanasrinivasan, V. (2012) Lantibiotic nisin: Natural preservative from Lactococcus lactis. Int. J. Pharm. Pharm. Sci. 3(1), 13-19.
8. Ogden, K., and Tubb, R. S. (1985) Inhibition of beer spoilage lactic acid bacteria by nisin. J. Inst. Brew. 91, 390-392.
9. FAO JECFA (2009) Specifications for Nisin Preparation, 71st JECFA, Monograph 7, pp. 1-5.
10. Rulis, A. M., US Food and Drug Administration (2001) Agency Response Letter GRAS Notice no. GRN 000065, April.
11. Jones, E., Salin V., and Williams G. W. (2005) Nisin and the market for commercial bacteriocins. TAMRC Consumer and Product Research Report no. CP-01-05, July.
12. Chen, H., and Hoover, D. G. (2003) Bacteriocins and their food applications. Compr. Rev. Food Sci. Food Saf. 2, 82-100.
13. Delves-Broughton, J. (2005) Nisin as a food preservative. Food Australia 57, 525-527.
14. Reunanen, J. (2007) Lantibiotic nisin and its detection methods. Academic Dissertation. Division of Microbiology, Department of Applied Chemistry and Microbiology, University of Helsinki, Finland.
15. Delves-Broughton, J., Blackburn, P., Evans, R., and Hugenholtz, J. (1996) Application of the bacteriocin nisin. A. van Leeuw. 69, 193-202.
16. European Food Safety Authority (2006) The safety use of nisin as a food additive in an additional category of liquid eggs and on the safety of nisin produced using a modified production process as a food additive. EFSA J. 314b, 1-8.
17. Vandenbergh, P. (1993) Lactic acid bacteria, their metabolic products and interferences with microbial growth. FEMS Microbiol. 12, 221-238.
18. Methner, F., Peters, U., Stettner, G., Lotz, M., and Ziehl, J. (2004) Untersuchungen zur Bierrückgewinnung aus Überschusshefe. Brauwelt 17, 470-474.
19. Abts, A., Mavaro A., Stindt J., Bakkes P., Metzger S., Driessen A., Smits S., and Schmitt, L. (2011) Easy and rapid purification of highly active nisin, Int. J. Pept., 10.1155/2011/175145
20. European Food Safety Authority (2006) The use of nisin (E-234) as a food additive. EFSA J. 314, 1-16.
21. Ogden, K. (1987) Cleansing contaminated pitching yeast with nisin. J. Inst. Brew. 93, 302-307.
22. Chihib, N., Monnerat, L., Membre, J., and Tholozan, J. (1999) Nisin, temperature and pH effects on growth and viability of Pectinatus frisingensis, a Gram-negative, strictly anaerobic beer-spoilage bacterium. J. Appl. Microbiol. 87, 438-446.
23. Ogden, K. (1986) Nisin: A bacteriocin with potential use in brewing. J. Inst. Brew. 92, 379-383.
24. Chihib, N., Crepin, T., Delattre, G., and Tholozan, J. (1999) Involvement of cell envelope in nisin resistance of Pectinatus frisingensis, a Gram-negative, strictly anaerobic beer-spoilage bacterium naturally sensitive to nisin. FEMS Microbiol. Lett. 177, 167-175.
25. Kim, W. S. (1997) Nisin production by Lactococcus lactis using two-phase batch culture. Lett. Appl. Microbiol. 25, 169-171.
26. Gonzales C. and Gryczka A. (1988) Derived nisin producing microorganisms, method of production and use and products obtained thereby. United States Patent no. 4, 740, 593. April.
27. Jozala, A., Silva, D., Vicente, A., Teixeira, J., Pessoa, A., and Penna, T. (2011) Processing of byproducts to improve nisin production by Lactococcus lactis. Afr. J. Biotechnol. 10(66), 14920-14925.
28. Gonzalez, S., Dominguez, J., García, B., Prado, L., and Regalado, C. (2010) Optimization of nisin production by Lactococcus lactis UQ2 using supplemented whey as alternative culture medium. J. Food Sci. 75(6), 347-353.
29. Hickmann, S., and Monte Alegre, R. (2001) Nisin production from Lactococcus lactis A.T.C.C. 7962 using supplemented whey permeate. Biotechnol. Appl. Biochem. 34, 103-107.
30. Shindo, S., and Tachibana, T. (2004) Production of L-lactic acid from spent grain, a byproduct of beer production. J. Inst. Brew. 110(4), 347-351.
31. Suzuki, K., Iijima, K., Sakamoto, K., Sami, M., and Yamashita, H. (2006) A review of hop resistance in beer spoilage lactic acid bacteria. J. Inst. Brew. 112, 173-191.
32. Hirsch, A. (1949) The assay of the antibiotic nisin. National Institute for Research in Dairying, University of Reading, May, 70-83.
33. Beach, A. (1952) An agar diffusion method for the assay of nisin. J. Gen. Microbiol. 6, 60-63.
34. Handary, S. A. (2012) The test method of NisinA activity assay. Handary File number MOA0301.2012, November, Global Headquarters, Belgium.
35. Idler, F., and Annemüller, G. (1999) Bacteriocinbildende Milchsäurebakterien bei der Bierherstellung. Brauwelt 20, 1161-1168.
36. Vaughan, A., Eijsink, V., O'Sullivan, T., O'Hanlon, K., and Van Sinderen, D. (2001) An analysis of bacteriocins produced by lactic acid bacteria isolated from malted barley. J. Appl. Microbiol. 91, 131-138.
37. Waites, M., and Ogden, K. (1987) The estimation of nisin using ATP-Bioluminometry. J. Inst. Brew. 93, 30-32.
38. Reunanen, J. (2007) Lantibiotic nisin and its detection methods. Academic Dissertation. Division of Microbiology, Department of Applied Chemistry and Microbiology, University of Helsinki, Finland.
39. Idler, F., and Annemüller, G. (1999) Untersuchungen zum Einsatz bacteriocinbildende milchsäurebakterien bei der biologischen Säuerung von Bierwürzen. J. Inst. Brew. 20, 913-917.
40. Tagg, J., and McGiven, A. (1971) Assay system for bacteriocins. Applied Microbiol. 21, 943.
41. Widdel, F. (2010) Theory and measurement of bacterial growth. Skripte der Grundpraktikum Mikrobiologie 4. Sem. (B.Sc) Universität Bremen.
42. MEBAK (2012) Brautechnische Analysenmethoden. Würze, Bier, Biermischgetränke. Selbstverlag der Mebak, Freising, Weihenstephan, Germany, p. 138.
43. Versalovic, J., Schneider, M., De Bruijn, F. J., and Lupski, J. R. (1994) Genomic fingerprinting of bacteria using repetitive sequence-based polymerase chain reaction. Meth. Mol. Cell. Biol. 5, 25-40.
44. Brandl, A. (2006) Entwicklung und Optimierung von PCR-Methoden zur Detektion und Identifizierung von brauereirelevanten Mikro-organismen zur Routine-Anwendung in Brauereien, Dissertation TUM, pp. 119-133.
45. Tafreshi, S. H., Mirdamadi, S., Norouzian, D., Khatami, S., and Sardari, S. (2010) Effect of non-nutritional factors on nisin production. Afr. J. Biotechnol. 9, 1382-1391.
46. De Vuyst, L., and Vandamme, E. (1992) Influence of the carbon source on nisin production in Lactococcus lactis ssp. lactis batch fermentations. J. Gen. Microbiol. 138, 571-578.
47. Back, W. (2008) Ausgewählte Kapitel der Brautechnologie, pp. 277-287, Fachverlag Hans Carl, Nürnberg.
48. Narziß, L., and Back, W. (1993) Restbier- (Restwürze-) Verwertung. Brauwelt 9, 375-381.
49. Narziß, L., and Back, W. (2009) Die Bierbrauerei. The Technologie der Würzebereitung, pp. 421-424, Wiley VCH, Germany.