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Induction of Viable but Nonculturable State in Beer Spoilage Lactic Acid Bacteria

2006; Wiley; Volume: 112; Issue: 4 Linguagem: Inglês

10.1002/j.2050-0416.2006.tb00734.x

2050-0416

Koji Suzuki, Kazumaru Iijima, Shizuka Asano, Hidetoshi Kuriyama, Yasushi Kitagawa,

Microbial Inactivation Methods

Journal of the Institute of BrewingVolume 112, Issue 4 p. 295-301 Free Access Induction of Viable but Nonculturable State in Beer Spoilage Lactic Acid Bacteria Koji Suzuki, Corresponding Author Koji Suzuki Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.[email protected]Search for more papers by this authorKazumaru Iijima, Kazumaru Iijima Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this authorShizuka Asano, Shizuka Asano Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this authorHidetoshi Kuriyama, Hidetoshi Kuriyama Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this authorYasushi Kitagawa, Yasushi Kitagawa Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this author Koji Suzuki, Corresponding Author Koji Suzuki Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.[email protected]Search for more papers by this authorKazumaru Iijima, Kazumaru Iijima Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this authorShizuka Asano, Shizuka Asano Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this authorHidetoshi Kuriyama, Hidetoshi Kuriyama Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this authorYasushi Kitagawa, Yasushi Kitagawa Analytical Technology Laboratory, Asahi Breweries Ltd., 1–21 Midori 1-chome, Moriya-shi, Ibaraki, 302-0106, Japan. Tel. 81–297-46-1826, Fax: 81–297-46-1829.Search for more papers by this author First published: 09 October 2012 https://doi.org/10.1002/j.2050-0416.2006.tb00734.xCitations: 41AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL ABSTRACT Strong beer spoilage strains Lactobacillus lindneri DSM 20692 and Lactobacillus paracollinoides JCM 11969T were repeatedly subcultured in degassed beer and their culturability on MRS agar was examined. As a result, the two strains were found to show decreased culturability, suggesting that the prolonged contact with beer reduces the culturability of beer spoilage lactic acid bacteria (LAB). After 30 subcultures in degassed beer, both strains were subjected to sublethal heat treatment. As a consequence, L. lindneri DSM 20692 and L. paracollinoides JCM 11969T were no longer detectable on MRS agar despite the presence of 460 viable cells, indicating that the viable but nonculturable (VNC) states were induced for both strains. Problematically, the heat treated VNC strains were shown to exhibit beer spoilage ability, suggesting that spoilage incidents can occur without detection by culture media. It was also shown that, once acquired, the VNC states are stably maintained in beer without further heat treatment. These results suggest the possibility that beer spoilage LAB strains remain hidden in pitching yeast and work-in-process products without detection. Furthermore L. lindneri DSM 20692 and L. paracollinoides JCM 11969T in VNC states were successfully stored at −80°C with 10% dimethyl-sulfoxide as a cryoprotectant and reconstituted in degassed beer without losing VNC characteristics. Taken together, these findings show that valuable bioresources can be acquired from culturable beer spoilage LAB strains and maintained for long-term storage as frozen culture stocks. REFERENCES 1 Back, W., Bierschädliche Bakterien. Brauwelt, 1980, 120, 1562– 1569. 2 Back, W., Einteilung der Bierschädlichen Bakterien. In: Farbatlas und Handbuch der Getränkebiologie, Verlag Hans Carl: Nürnberg, 1994, vol. 1, pp. 62– 67. 3 Back, W., Nachweis von Bierschädlingen mittels NBB. In: Farbatlas und Handbuch der Getränkebiologie, Verlag Hans Carl: Nürnberg, 1994, vol. 1, pp. 145– 155. 4 Back, W., Secondary contaminations in the filling area. 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