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DETECTION AND IDENTIFICATION OF LACTOBACILLUS LINDNERI FROM BREWERY ENVIRONMENTS

1998; Wiley; Volume: 104; Issue: 1 Linguagem: Inglês

10.1002/j.2050-0416.1998.tb00974.x

2050-0416

E. Storåards, M.-L. Suiiiko, Bruno Pot, Katrien Vanhonacker, D. Janssins, P. L. Elaine Broomfield, J. G. Banks,

Bacteriophages and microbial interactions

Ten detection media and six cultivation techniques were evaluated for the detection of a harmful brewery contaminant, for which the name Lactobacillus lindneri was recently revived. These bacteria showed slow and weak growth on solid media. However, enrichment of beer with NBB-C or the use of a mixture of MRS and beer (4:1 v/v) reduced the detection time by 2 days or more, depending on the strain, compared to cultivation on solid brewery media. Eight brewery isolates from different origins, the type strain and a test strain were characterized by carbohydrate fermentation tests (API 50 CHL), by a chemotaxonomical (SDS-PAGE) and by a genomic fingerprinting (ribotyping) method. The results obtained by all these methods indicated that the isolates studied form a single group and can be assigned to the species L. lindneri. However, using the current standard reagents, ribotyping cannot discriminate the strains isolated from different sources.