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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
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Hop-resistant lactic acid bacteria (LAB) are well-known, major beer-spoilage bacteria. The hop-gradient agar containing ethanol (c-HGA+E) method has been used to examine hop-resistance of beer-spoilage LAB. However, the selection of beer-spoilage bacteria by the c-HGA+E method is either too selective or too inclusive. Furthermore, it is accompanied by a complicated experimental procedure, high-cost and time. To overcome these disadvantages, the modified hop-gradient agar with ethanol (m-HGA+E) method was developed. The most remarkable modifications were the shape of the petri dish and the inoculation method for bacteria. The efficiency and validation of the m-HGA+E approach were proven by the formation of colonies at different hop concentrations in the bottom layer, co-culture with the bacteriocin producer and by PCR detection of hop-resistant genes. This study demonstrated that m-HGA+E is a rapid, economical, and easy method to monitor potential hop-resistant beer-spoilage LAB during the beer brewing process.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (29)
참고문헌 신청
Ahn H, Kim J, Kim WJ. Isolation and characterization of bacteriocin- producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria. Food Control 80: 59-66 (2017)
Back W. Colour atlas and handbook of beverage biology. Fachverlag Hans Carl, Nuremberg, Germany (2005)
Bergsveinson J, Pittet V, Ziola B. RT-qPCR analysis of putative beerspoilage gene expression during growth of Lactobacillus brevis BSO 464 and Pediococcus claussenii ATCC BAA-344T in beer. Appl. Microbiol. Biotechnol. 96: 461-470 (2012)
Bunker H. The survival of pathogenic bacteria in beer. Proc. Euro. Brew. Conv. 5: 330-341 (1955)
Callewaert R, Hugas M, De Vuyst L. Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. Int. J. Food Microbiol. 57: 33-42 (2000)
Back W. Colour atlas and handbook of beverage biology. Fachverlag Hans Carl, Nuremberg, Germany (2005)
Bergsveinson J, Pittet V, Ziola B. RT-qPCR analysis of putative beerspoilage gene expression during growth of Lactobacillus brevis BSO 464 and Pediococcus claussenii ATCC BAA-344T in beer. Appl. Microbiol. Biotechnol. 96: 461-470 (2012)
Bunker H. The survival of pathogenic bacteria in beer. Proc. Euro. Brew. Conv. 5: 330-341 (1955)
Callewaert R, Hugas M, De Vuyst L. Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. Int. J. Food Microbiol. 57: 33-42 (2000)
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UCI(KEPA) : I410-ECN-0101-2020-594-000670738