Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Spoilage Lactic Acid Bacteria in the Brewing Industry

  • Xu, Zhenbo (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Luo, Yuting (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Mao, Yuzhu (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Peng, Ruixin (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Chen, Jinxuan (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Soteyome, Thanapop (Home Economics Technology, Rajamangala University of Technology Phra Nakhon) ;
  • Bai, Caiying (Guangdong Women and Children Hospital) ;
  • Chen, Ling (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Liang, Yi (Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd.) ;
  • Su, Jianyu (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) ;
  • Wang, Kan (Research Center of Translational Medicine, Second Affiliated Hospital of Shantou University Medical College) ;
  • Liu, Junyan (Department of Civil and Environmental Engineering, University of Maryland) ;
  • Kjellerup, Birthe V. (Department of Civil and Environmental Engineering, University of Maryland)
  • Received : 2019.09.06
  • Accepted : 2020.01.06
  • Published : 2020.07.28
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Abstract

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

Keywords

References

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