论文信息 - Selection of beer‐spoilage lactic acid bacteria and induction of their ability to grow in beer

Selection of beer‐spoilage lactic acid bacteria and induction of their ability to grow in beer

There are significant differences between lactic acid bacteria (Lactobacillus spp., Pediococcus spp., Leuconostoc spp., Lactococcus spp.) in their resistance to hopderived constituents of beer. Resistance to such compounds is a stable character, both phenotypically and genetically, associated only with lactic acid bacteria capable of spoiling beer. Such bacteria can be induced to grow in beer if they are first grown in the presence of a sub‐inhibitory concentration of isohumulone.

W. J. Simpson | J. L. Fernandez | W. Simpson | J.L. Fernandez | J. Fernandez

[1] W. J. Simpson,et al. Factors affecting antibacterial activity of hop compounds and their derivatives. , 1992, The Journal of applied bacteriology.

[2] R. Macrae,et al. THE SIGNIFICANCE OF THE USE OF HOPS IN REGARD TO THE BIOLOGICAL STABILITY OF BEER. II. THE DEVELOPMENT OF RESISTANCE TO HOP RESINS BY STRAINS OF LACTOBACILLI , 1964 .