Investigation of Beer-Spoilage Lactic Acid Bacteria using Omic Approaches
Jordyn Bergsveinson and Barry Ziola
from: Brewing Microbiology: Current Research, Omics and Microbial Ecology (Edited by: Nicholas A. Bokulich and Charles W. Bamforth). Caister Academic Press, U.K. (2017) Pages: 245-274.
Consistent production of quality beer requires brewers be concerned with not only the health of fermenting yeast and optimizing brewing conditions, but also with the potential for bacterial contamination at every stage of production. This perpetual threat has driven investigation into mechanisms of bacterial beer-spoilage, with significant emphasis placed on isolates belonging to the group broadly known as lactic acid bacteria (LAB). These organisms are problematic for the global brewing industry, as they are not only able to grow in and spoil the harsh, niche environment of beer, but also frequently elude even current means of detection and control due to the lack of genetic uniformity among diverse brewing-related LAB. This chapter summarizes relevant background in beer-spoilage LAB characterization, detection, and control within the context of beer-spoilage LAB genetic variability. While traditional methods of analysis remain more accessible to brewers for quality control, the advantages of incorporating powerful omics-based methods within the industry are presented. Lastly, current omics methods are discussed in terms of their notable ability to help solve developing issues related to the use of LAB as controlled flavoring and/or fermentation agents by popular craft or specialty brewing operations read more ...