Spoilage yeasts in beer and beer products

被引：17
|
作者：
Suiker, Inge [1 ]
Wosten, Han A. B. [1 ]
机构：
[1] Univ Utrecht, Dept Biol Microbiol, Padualaan 8, NL-3584 CH Utrecht, Netherlands
来源：
CURRENT OPINION IN FOOD SCIENCE | 2022年 / 44卷
关键词：
SACCHAROMYCES-CEREVISIAE; BRETTANOMYCES YEASTS; GENETIC DIVERSITY; POPULATIONS; RESISTANCE; SURFACE; STRESS; GLUCOAMYLASE; BRUXELLENSIS; SPORULATION;
D O I：
10.1016/j.cofs.2022.100815
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality of the end product at any stage of the production process. Brettanomyces and Saccharomyces wild strains, including B. bruxellensis and S. cerevisae diastaticus (S. diastaticus), are commonly isolated as spoilage yeast. Knowledge of the taxonomy, ecology, and mechanisms of resistance against antimicrobial activity of beer (products) and preservation methods is now emerging, which can be used to develop spoilage prevention strategies.
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页数：7
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