NDLI: Exploration of matrix-assisted laser desorption ionization-time of flight mass spectrometry as a fast identification tool for beer spoilage bacteria

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Exploration of matrix-assisted laser desorption ionization-time of flight mass spectrometry as a fast identification tool for beer spoilage bacteria

Content Provider	Semantic Scholar
Author	Wieme, Anneleen D. Landschoot, Anita Van Vandamme, Peter
Copyright Year	2010
Abstract	Beer is a beverage with good microbiological stability because it contains almost no oxygen and nutrients for the growth of many bacteria. In addition, low pH, high CO2-content and the presence of ethanol and antibacterial hop compounds ensure microbial stability. Nevertheless, beer spoilage induced by bacteria is a common problem in the brewing industry and these spoilage bacteria typically cause visible turbidity, acidity and off-flavours. In modern breweries the hop-resistant, Gram positive, lactic acid bacteria Lactobacillus brevis, Lb. lindneri, Lb. brevisimilis, Lb. coryneformis, Lb. plantarum, Lb. malefermentans, Lb. parabuchneri, Pediococcus damnosus, P. inopinatus and P. dextrinicus are generally regarded as the most hazardous beer spoilage bacteria. Recently, the process technology improved and therefore the importance of aerobic acetic acid bacteria, genera such as Acetobacter and Gluconobacter, has decreased. In contrast, the appearance of strictly anaerobic Gram negative bacteria, like Pectinatus cerevisiiphilus, P. frisingensis, Selenomonas lacticifex, Megasphaera cerevisiae and Zymophilus raffinosivorans, has increased.
File Format	PDF HTM / HTML
Alternate Webpage(s)	https://biblio.ugent.be/publication/3254546/file/3254549.pdf
Alternate Webpage(s)	https://biblio.ugent.be/publication/3254637/file/3254677.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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