Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant.

The occurrence of beer spoilage lactic acid bacteria in craft beer production / Garofalo, Cristiana; Osimani, Andrea; Milanovic, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - ELETTRONICO. - 80:12(2015), pp. 2845-2852. [10.1111/1750-3841.13112]

The occurrence of beer spoilage lactic acid bacteria in craft beer production

GAROFALO, CRISTIANA;OSIMANI, ANDREA;MILANOVIC, VESNA;TACCARI, Manuela;AQUILANTI, Lucia;CLEMENTI, Francesca
2015-01-01

Abstract

Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant.
2015
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Descrizione: This is the pre-peer reviewed version of the following article: Garofalo C, Osimani A, Milanović V, Taccari M, Aquilanti L, Clementi F. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production. J Food Sci. 2015 Dec;80(12):M2845-52., which has been published in final form at http://dx.doi.org/10.1111/1750-3841.13112. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
Tipologia: Documento in pre-print (manoscritto inviato all’editore precedente alla peer review)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/228807
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