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http://dx.doi.org/10.9721/KJFST.2020.52.3.296

Rapid detection of beer-spoilage lactic acid bacteria: Modified hop-gradient agar with ethanol method  

Hong, Lim Seok (Department of Food Science and Biotechnology, Dongguk University)
Kim, Ji Hyeon (Department of Food Science and Biotechnology, Dongguk University)
Kim, Wang June (Department of Food Science and Biotechnology, Dongguk University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.3, 2020 , pp. 296-303 More about this Journal
Abstract
Hop-resistant lactic acid bacteria (LAB) are well-known, major beer-spoilage bacteria. The hop-gradient agar containing ethanol (c-HGA+E) method has been used to examine hop-resistance of beer-spoilage LAB. However, the selection of beer-spoilage bacteria by the c-HGA+E method is either too selective or too inclusive. Furthermore, it is accompanied by a complicated experimental procedure, high-cost and time. To overcome these disadvantages, the modified hop-gradient agar with ethanol (m-HGA+E) method was developed. The most remarkable modifications were the shape of the petri dish and the inoculation method for bacteria. The efficiency and validation of the m-HGA+E approach were proven by the formation of colonies at different hop concentrations in the bottom layer, co-culture with the bacteriocin producer and by PCR detection of hop-resistant genes. This study demonstrated that m-HGA+E is a rapid, economical, and easy method to monitor potential hop-resistant beer-spoilage LAB during the beer brewing process.
Keywords
hop-gradient agar; beer; hop resistance; bacteriocin; beer-spoilage lactic acid bacteria;
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