SELECTION OF BEER-SPOILAGE LACTIC-ACID BACTERIA AND INDUCTION OF THEIR ABILITY TO GROW IN BEER

被引：50

作者：

SIMPSON, WJ

FERNANDEZ, JL

机构：

[1] Brewing Research Foundation, Nutfield, Surrey

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1992年 / 14卷 / 01期

关键词：

D O I：

10.1111/j.1472-765X.1992.tb00636.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

There are significant differences between lactic acid bacteria (Lactobacillus spp., Pediococcus spp., Leuconostoc spp., Lactococcus spp.) in their resistance to hop-derived 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.

引用

页码：13 / 16

页数：4