First study on the formation and resuscitation of viable but nonculturable state and beer spoilage capability of Lactobacillus lindneri.
作者： Junyan Liu , Lin Li , Bing Li , Brian M. Peters , Yang Deng
DOI: 10.1016/J.MICPATH.2017.03.043
关键词: Viable but nonculturable 、 Food spoilage 、 Diacetyl 、 Acridine orange 、 Lactobacillus lindneri 、 Resuscitation 、 Bacterial Viability 、 Pcr cloning 、 Food science 、 Microbiology 、 Biology
摘要: Abstract Objectives This study aimed to investigate the spoilage capability of Lactobacillus lindneri during induction and resuscitation viable but nonculturable (VBNC) state. Methods L. lindneri strain was identified by sequencing PCR product (amplifying 16S rRNA gene) using ABI Prism 377 DNA Sequencer. During VBNC state low temperature storage beer adaption, total, culturable, cells were assessed acridine orange direct counting, plate Live/Dead BacLight bacterial viability kit, respectively. Organic acids diacetyl concentration measured reversed-phase high performance liquid chromatography head dpace gas chromatography, Results successfully induced both adaption storage, glycerol frozen stock optimal way maintain Addition catalase found be an effective method for cells. Furthermore, remained similar L. lindneri. Conclusions is first report strain, as well identification resuscitated indicated that potential colonization in brewery environment, formation state, maintenance capability, may important risk factor environment.
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