KOT Medium, A New Medium for the Detection of Beer Spoilage Lactic Acid Bacteria

Hiroshi TaguchiKirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan

Motoo OhkochiKirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan

Hiroshi UeharaKirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan

Katsuo KojimaKirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan

Masao MawatariKirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan

Abstract

In 1988, several Pediococcus strains that could not be visibly detected on culture media such as NBB, VLB-S7, and KL-2B within seven days' incubation, were isolated from various brewing environments. Consequently, KOT (Kirin-Ohkochi-Taguchi) medium was developed for the accurate detection of such beer spoilage lactic acid bacteria. KOT medium was found to support better growth of these sluggish lactic acid bacteria than other media studied.

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KOT Medium, A New Medium for the Detection of Beer Spoilage Lactic Acid Bacteria

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KOT Medium, A New Medium for the Detection of Beer Spoilage Lactic Acid Bacteria

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