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

한국식품과학회지 2020년 52권 3호 p.296 ~ 303
홍임석, 김지현, 김왕준,
소속 상세정보
홍임석 ( Hong Lim-Seok ) - Dongguk University Department of Food Science and Biotechnology
김지현 ( Kim Ji-Hyeon ) - Dongguk University Department of Food Science and Biotechnology
김왕준 ( Kim Wang-June ) - Dongguk University Department of Food Science and Biotechnology

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.

키워드

hop-gradient agar; beer; hop resistance; bacteriocin; beer-spoilage lactic acid bacteria

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