Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method

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[1] Takahashi, Masayuki
[2] Kita, Y.
[3] Kusaka, K.
[4] Mizuno, A.
[5] Goto-Yamamoto, N.
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Takahashi, Masayuki (m.takahashi@nrib.go.jp) | 2015年 / 118期
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Aims: In the brewing industry; microbial management is very important for stabilizing the quality of the product. We investigated the detailed microbial community of beer during fermentation and maturation; to manage beer microbiology in more detail. Methods and Results: We brewed a beer (all-malt) and two beerlike beverages (half- and low-malt) in pilot-scale fermentation and investigated the microbial community of them using a next-generation sequencer (454 GS FLX titanium); quantitative PCR; flow cytometry and a culture-dependent method. From 28 to 88 genera of bacteria and from 9 to 38 genera of eukaryotic micro-organisms were detected in each sample. Almost all micro-organisms died out during the boiling process. However; bacteria belonging to the genera Acidovorax; Bacillus; Brevundimonas; Caulobacter; Chryseobacterium; Methylobacterium; Paenibacillus; Polaromonas; Pseudomonas; Ralstonia; Sphingomonas; Stenotrophomonas; Tepidimonas and Tissierella were detected at the early and middle stage of fermentation; even though their cell densities were low (below approx. 103 cells ml-1) and they were not almost detected at the end of fermentation. Conclusions: We revealed that the microbial community of beer during fermentation and maturation is very diverse and several bacteria possibly survive during fermentation. Significance and Impact of the Study: In this study; we revealed the detailed microbial communities of beer using next-generation sequencing. Some of the micro-organisms detected in this study were found in beer brewing process for the first time. Additionally; the possibility of growth of several bacteria at the early and middle stage of fermentation was suggested. © 2014 The Society for Applied Microbiology;
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