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Roselli GE, Kerruish DWM, Crow M, Smart KA, Powell CD. The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Front Microbiol 2024; 15:1346724. [PMID: 38440137 PMCID: PMC10910910 DOI: 10.3389/fmicb.2024.1346724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 02/02/2024] [Indexed: 03/06/2024] Open
Abstract
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.
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Affiliation(s)
- Giulia E. Roselli
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
| | | | - Matthew Crow
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Katherine A. Smart
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Chris D. Powell
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
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Oldham RC, Held MA. Methods for detection and identification of beer-spoilage microbes. Front Microbiol 2023; 14:1217704. [PMID: 37637116 PMCID: PMC10448528 DOI: 10.3389/fmicb.2023.1217704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Accepted: 07/21/2023] [Indexed: 08/29/2023] Open
Abstract
It is critical that breweries of all sizes routinely monitor the microbiome of their process to limit financial losses due to microbial contamination. Contamination by beer-spoiling microbes (BSMs) at any point during the brewing process may lead to significant losses for breweries if gone undetected and allowed to spread. Testing and detection of BSMs must be routine and rapid, and because even small breweries need the capability of BSM detection and identification, the method also needs to be affordable. Lactic acid bacteria (LAB) are responsible for most spoilage incidents, many of which have been shown to enter the viable but nonculturable (VBNC) state under conditions present in beer such as cold or oxidative stress. These bacteria are invisible to traditional methods of detection using selective media. This article describes several methods of BSM detection and identification that may be useful in the majority of craft breweries. While there are several genomic methods that meet some or many qualifications of being useful in craft breweries, real-time quantitative polymerase chain reaction (qPCR) currently best meets the desired method characteristics and holds the most utility in this industry, specifically SYBR Green qPCR. qPCR is a targeted method of detection and identification of microbes that is affordable, rapid, specific, sensitive, quantitative, and reliable, and when paired with valid DNA extraction techniques can be used to detect BSMs, including those in the VBNC state.
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Affiliation(s)
- Ryanne C. Oldham
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States
- Quality Assurance and Quality Control Laboratory, Jackie O’s Brewery, Athens, OH, United States
| | - Michael A. Held
- Department of Chemistry and Biochemistry, Ohio University, Athens, OH, United States
- Molecular and Cellular Biology Program, Ohio University, Athens, OH, United States
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Cottrell MT. Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Shimokawa M, Suzuki K, Motoyama Y. Development of Culture-Independent Detection Method for Beer Spoilage Lactic Acid Bacteria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.2006559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Masaki Shimokawa
- Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya, Japan
| | - Koji Suzuki
- Asahi Quality and Innovations, Ltd, Moriya, Japan
| | - Yasuo Motoyama
- Quality Assurance Department, Nippon Freeze Drying Co., Ltd, Azumino, Japan
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Kurniawan YN, Shinohara Y, Sakai H, Magarifuchi T, Suzuki K. Applications of the Third-Generation DNA Sequencing Technology to the Detection of Hop Tolerance Genes and Discrimination of Saccharomyces Yeast Strains. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1939606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yohanes Novi Kurniawan
- Analytical Science Laboratories, Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan
| | - Yuji Shinohara
- Analytical Science Laboratories, Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan
| | - Hiroaki Sakai
- Analytical Science Laboratories, Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan
| | - Tetsuro Magarifuchi
- Analytical Science Laboratories, Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan
| | - Koji Suzuki
- Asahi Quality and Innovations, Ltd, Moriya, Ibaraki, Japan
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Umegatani M, Takesue N, Asano S, Tadami H, Uemura K. Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1915073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Minami Umegatani
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Nobuchika Takesue
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Shizuka Asano
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Hideyo Tadami
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
| | - Kazuhiko Uemura
- Research Laboratories for Alcohol Beverages, Asahi Breweries Ltd., Moriya, Japan
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Shinohara Y, Kurniawan YN, Sakai H, Magarifuchi T, Suzuki K. Nanopore based sequencing enables easy and accurate identification of yeasts in breweries. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yuji Shinohara
- Analytical Science Laboratories Asahi Quality and Innovations, Ltd., Moriya Ibaraki Japan
| | - Yohanes Novi Kurniawan
- Analytical Science Laboratories Asahi Quality and Innovations, Ltd., Moriya Ibaraki Japan
| | - Hiroaki Sakai
- Analytical Science Laboratories Asahi Quality and Innovations, Ltd., Moriya Ibaraki Japan
| | - Tetsuro Magarifuchi
- Analytical Science Laboratories Asahi Quality and Innovations, Ltd., Moriya Ibaraki Japan
| | - Koji Suzuki
- Asahi Quality and Innovations, Ltd., Moriya Ibaraki Japan
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Suzuki K, Shinohara Y, Kurniawan YN. Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843899] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Koji Suzuki
- Asahi Quality and Innovations, Ltd., Moriya, Japan
| | - Yuji Shinohara
- Department of Safety Technology Development, Analytical Science Laboratories, Asahi Quality and Innovations, Ltd., Moriya, Japan
| | - Yohanes Novi Kurniawan
- Department of Safety Technology Development, Analytical Science Laboratories, Asahi Quality and Innovations, Ltd., Moriya, Japan
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