Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA
2012
Matoulkova, D., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Kubizniakova, P., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Sigler, K., Akademie Ved, Prague (Czech Republic). Mikrobiologicky Ustav
Beer-spoiling ability, survival after 14 weeks of incubation in 2 beer types under 2 temperature regimes and the presence of spoilage associated horA, horC and hitA genes in the genome were studied in 69 strains of lactic acid bacteria. Beer spoilage was determined in 12 of 25 strains of Lactobacillus brevis, 2 of 8 strains of L. plantarum, 7 of 27 strains of L. paracasei subsp. paracasei, and in 1 of 3 strains of Leuconostoc spp. Survival in beer without adverse effects on its quality was more widely spread among the strains (L. brevis 89 %, L. plantarum 75 %, L. buchneri 100 %, L. paracasei subsp. paracasei 82 %, L. lactis 66 %, Leuconostoc spp. 33 %). In the strongest beer spoiler L. brevis, beer spoilage was observed only in 2 strains containing horC and in 6 strains containing the combinations horA/hitA and horA/horC/hitA; 4 strains spoiled beer without having any of these genes. Beer spoilage, detected in a total of 10 strains of all other species, was not associated with the presence of these genes.
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