Beer-spoiling Ability of Lactic Acid Bacteria and its Relation with Genes horA, horC a hitA

0390751 - MBÚ 2013 RIV CZ eng J - Článek v odborném periodiku
Matoulková, D. - Kubizniaková, P. - Sigler, Karel
Beer-spoiling Ability of Lactic Acid Bacteria and its Relation with Genes horA, horC a hitA.
Kvasný průmysl. Roč. 58, 11-12 (2012), s. 336-342. ISSN 0023-5830
Grant CEP: GA MŠMT 1M0570
Institucionální podpora: RVO:61388971
Klíčová slova: beer spoilage * lactic acid bacteria
Kód oboru RIV: EE - Mikrobiologie, virologie

Beer-spoiling ability, survival after 14 weeks of incubation in 2 beer types under 2 temperature regimes and the presence of spoilageassociated horA, horC and hitA genes in the genome were studied in 69 strains of lactic acid bacteria. Beer spoilage was determined in 12 (48 %) of 25 strains of Lactobacillus brevis, 2 (25 %) of 8 strains of L. plantarum, 7 (26 %) of 27 strains of L. paracasei subsp. paracasei, and in 1 (33 %) 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
Trvalý link: http://hdl.handle.net/11104/0219679