Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Rapid detection of beer-spoilage lactic acid bacteria: Modified hop-gradient agar with ethanol method

  • Hong, Lim Seok (Department of Food Science and Biotechnology, Dongguk University) ;
  • Kim, Ji Hyeon (Department of Food Science and Biotechnology, Dongguk University) ;
  • Kim, Wang June (Department of Food Science and Biotechnology, Dongguk University)
  • Received : 2020.03.05
  • Accepted : 2020.04.17
  • Published : 2020.06.30
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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.

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References

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