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KMID : 0380620200520030296
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 3 p.296 ~ p.303
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Rapid detection of beer-spoilage lactic acid bacteria: Modified hop-gradient agar with ethanol method
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Hong Lim-Seok
Kim Ji-Hyeon
Kim Wang-June
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Abstract
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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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KEYWORD
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hop-gradient agar, beer, hop resistance, bacteriocin, beer-spoilage lactic acid bacteria
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