Beer-spoilage by lactic acid bacteria

由于高二氧化碳和低氧气含量、酸性 pH 值、低营养水平以及具有抗菌作用的乙醇和啤酒花化合物，啤酒对细菌来说是一个恶劣的环境。厚壁菌门细菌，最常见的是乳杆菌和片球菌分离株，通常会污染啤酒。由于这些细菌是乳酸生产者，因此被称为乳酸菌（LAB）。拟议的研究有两个互补的目标。第一个是定义允许乳酸菌在啤酒中生长并作为不锈钢上的啤酒生物膜生长的遗传学。 第二是应用遗传学信息设计更好的方法来快速检测和识别啤酒腐败实验室。

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.