School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China.
Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore, MD 21201, USA.
J Microbiol Biotechnol. 2020 Jul 28;30(7):955-961. doi: 10.4014/jmb.1908.08069.
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
乳酸菌（LAB）在酿造工业中引发了许多微生物学事件，导致了严重的经济损失。同时，传统的 LAB 检测方法对酿酒商来说耗时较长。本综述介绍了 LAB 作为日常生活中的腐败微生物，重点介绍了酿造工业中的 LAB，针对 LAB 在酿造工业中的腐败机制，包括特殊代谢、活的但非可培养状态（VBNC）和耐酒花性。同时，本综述比较了这些微生物的传统和新型快速检测方法，为防止酒精饮料腐败提供了创新的控制和检测策略，例如使用先进的培养基或不同的等温扩增方法改进微生物质量控制。
