Beer-spoilage by lactic acid bacteria

啤酒对细菌来说是一个恶劣的环境，因为高二氧化碳和低氧气水平，酸性pH值，低营养水平，乙醇和啤酒花化合物是抗菌的。厚壁菌门细菌，最常见的是分离的乳杆菌和Pediococcus，通常污染啤酒。由于这些细菌产生乳酸，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LAB在啤酒中生长的基因&作为啤酒喂养的不锈钢生物膜。二是利用遗传信息设计出更好的快速检测和鉴定啤酒腐败LAB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.