Jespersen L, Jakobsen M
Royal Veterinary and Agricultural University, Department of Dairy and Food Science, Food Microbiology, Frederiksberg, Denmark.
Int J Food Microbiol. 1996 Nov;33(1):139-55. doi: 10.1016/0168-1605(96)01154-3.
The Gram positive bacteria are generally regarded as the most hazardous beer spoilage organisms in modern breweries, especially the lactobacilli: L. brevis, L. lindneri, L. curvatus, L. casei, L. buchneri, L. coryneformis, L. plantarum, L. brevisimilis, L. malefermentans and L. parabuchneri and the pediococci: P damnosus, P. inopinatus and P. dextrinicus. Micrococcus kristinae is the only species within the micrococci relevant to brewing. The Gram negative strictly anaerobic bacteria are apparently increasing in importance and include Pectinatus cerevisiiphilus, Pectinatus frisingensis and Selenomonas lacticifex, reported as obligate beer spoilage organisms: Zymophilus raffinosivorans as a potential beer spoilage organism; Megasphaera cerevisiae as an obligate spoilage organism of low alcohol beer and Zymomonas mobilis as capable of spoiling primed beer. With improved process technology the importance of aerobic bacteria has decreased and the same applies for the Gram negative aerobic bacteria Hafnia protea and Enterobacter cloacae which are capable of surviving beer fermentation. Beer spoilage organisms include several so-called wild yeasts, of which Saccharomyces species are generally considered the most important. Even though the detection of beer spoilage organisms by cultivation in laboratory media does not always provide the specificity and the sensitivity required, the use of selective media and incubation conditions still appears to be the method preferred by breweries. The media used depend on the type of sample, the specificity required and, for detection of wild yeasts, to some extent, the characteristics of the culture yeast. Among the media reported so far no single medium can be used to detect all members within a group of specific beer spoilage organisms and further work on the development of improved substrates are required both for bacteria and wild yeasts.
革兰氏阳性菌通常被认为是现代啤酒厂中最具危害性的啤酒腐败微生物，尤其是乳酸菌：短乳杆菌、林氏乳杆菌、弯曲乳杆菌、干酪乳杆菌、布氏乳杆菌、棒状乳杆菌、植物乳杆菌、类短乳杆菌、有害发酵乳杆菌和副布氏乳杆菌，以及片球菌：有害片球菌、意外片球菌和糊精片球菌。克里斯蒂微球菌是微球菌属中唯一与酿造相关的菌种。革兰氏阴性严格厌氧菌的重要性显然在增加，包括啤酒果胶杆菌、弗里斯兰果胶杆菌和乳酸新月形单胞菌，它们被报道为专性啤酒腐败微生物；拉氏嗜 raffinosivorans 被认为是潜在的啤酒腐败微生物；酿酒巨球形菌是低酒精啤酒的专性腐败微生物，而运动发酵单胞菌能够使加酵母的啤酒变质。随着工艺技术的改进，需氧细菌的重要性有所降低，革兰氏阴性需氧菌变形哈夫尼亚菌和阴沟肠杆菌也是如此，它们能够在啤酒发酵过程中存活。啤酒腐败微生物包括几种所谓的野生酵母，其中酿酒酵母属通常被认为是最重要的。尽管通过在实验室培养基中培养来检测啤酒腐败微生物并不总能提供所需的特异性和灵敏度，但使用选择性培养基和培养条件似乎仍然是啤酒厂首选的方法。所使用的培养基取决于样品类型、所需的特异性，对于野生酵母的检测，在一定程度上还取决于培养酵母的特性。在迄今为止报道的培养基中，没有一种单一的培养基可用于检测特定啤酒腐败微生物组中的所有成员，因此需要进一步开展工作来开发改进的细菌和野生酵母培养基。
