Inhibition of beer-spoilage lactic acid bacteria by Nisin

149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well‐test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram‐positive strains,...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the Institute of Brewing 1985-01, Vol.91 (6), p.390-392
Main Authors: Ogden, K, Tubb, R.S
Format: Article
Language:English
Subjects:
beer-spoilage organisms
Beers
Biological and medical sciences
Fermented food industries
Food industries
food preservative
Fundamental and applied biological sciences. Psychology
growth inhibitor
lactic acid bacteria
Nisin
spoilage
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well‐test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram‐positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram‐negative strains tested, except 3 Flavobacter strains, were Nisin‐resistant; in addition none of the brewing yeasts showed Nisin‐sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1985.tb04361.x