Beer-spoilage by lactic acid bacteria

由于高CO2和低O2水平，酸性pH值，低营养水平，乙醇和啤酒花化合物具有抗菌性，啤酒对细菌来说是一个恶劣的环境。厚壁菌门细菌，最常见的乳酸杆菌和片球菌分离株，通常污染啤酒。由于这些细菌是乳酸生产者，它们被称为乳酸菌（LAB）。拟议的研究有两个互补的目标。第一个是定义允许LAB在啤酒中生长的遗传学&作为不锈钢上的啤酒喂养生物膜。 二是应用遗传学信息设计更好的快速检测和鉴定啤酒腐败乳酸菌的方法。

Beer is a harsh environment for bacteria due to high CO2 & low O2 levels, acidic pH, low nutrient levels, & ethanol & hops compounds which are antimicrobial. Firmicutes bacteria, most commonly Lactobacillus & Pediococcus isolates, generally contaminate beer. As these bacteria are lactic acid producers, they are called lactic acid bacteria (LAB). The proposed research has two complementary objectives. The 1st is to define the genetics that allow LAB to grow in beer & as a beer-fed biofilm on stainless steel. The 2nd is to apply the genetics information to design better methods for rapid detection & identification of beer-spoilage LAB.