An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria
作者： Yang Deng , Junyan Liu , Huiping Li , Lin Li , Jingxia Tu
DOI: 10.1002/JIB.121
关键词:
摘要: Lactic acid bacteria (LAB) are the most frequently encountered beer-spoilage bacteria, and they can render beer undrinkable owing to production of lactic acid, diacetyl turbidity. Three strains, 2011–6, 2011–8 2011–11, were isolated from finished beers. Based on 16S rRNA sequence analysis, these three isolates identified as Lactobacillus acetotolerans. Only horA homologue was detected in while horC not detected. In addition, an improved plate culture method for rapid detection LAB by addition catalase evaluated. Supplementation with enhanced growth colony sizes spoilage investigated. These including some slowly growing within five days incubation using modified method. Taken together, procedure could be a countermeasure against LAB, it compared favourably conventional Copyright © 2014 The Institute Brewing & Distilling
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