Beer-spoilage by lactic acid bacteria

啤酒是细菌的恶劣环境，因为高二氧化碳和低O2水平，酸性pH，低营养水平，以及具有抗菌作用的乙醇和啤酒花化合物。啤酒中的细菌，最常见的是乳杆菌和小球菌属，通常会污染啤酒。因为这些细菌是产乳酸的，所以它们被称为乳酸菌(LAB)。拟议的研究有两个相辅相成的目标。第一个是定义允许LAB在啤酒中生长的遗传学，即在不锈钢上形成啤酒喂养的生物膜。二是利用遗传信息设计更好的啤酒腐败实验室快速检测鉴定方法。

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.