Monitoring the Microbial Conditions in Breweries in Yangtze River Delta Region, China

Literature cited

• Briggs, D. E.; Brookes, P.; Stevens, R.; Boulton, C. Brewing: Science and Practice; Elsevier: Boca Raton, FL, 2004 .
   Google Scholar
• Suzuki, K. 125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria. J. Inst. Brew. 2011, 117, 131–155. DOI:10.1002/j.2050-0416.2011.tb00454.x.
   Web of Science ®Google Scholar
• Nakagawa, A. Beer-Spoilage Lactic Acid Bacteria: Principal Characteristics and Simple Methods of Their Selective Detection. Bull. Brew. Sci. 1978, 24, 1–10.
   Google Scholar
• Suzuki, K.; Asano, S.; Iijima, K.; Kitamoto, K. Sake and Beer Spoilage Lactic Acid Bacteria-A Review. J. Inst. Brew. 2008, 114, 209–223. DOI:10.1002/j.2050-0416.2008.tb00331.x.
   Web of Science ®Google Scholar
• Fernandez, J. L.; Simpson, W. Aspects of the Resistance of Lactic Acid Bacteria to Hop Bitter Acids. J. Appl. Microbiol. 1993, 75, 315–319.
   Google Scholar
• Back, W. Secondary Contaminations in the Filling Area. Brauwelt Int. 1994, 4, 326–328.
   Google Scholar
• Back, W. Colour Atlas and Handbook of Beverage Biology. Fachverlag Hans Carl. 2005, 89, 105–124.
   Google Scholar
• Sakamoto, K.; Konings, W. N. Beer Spoilage Bacteria and Hop Resistance. Int. J. Food Microbiol. 2003, 89, 105–124. DOI:10.1016/S0168-1605(03)00153-3.
   PubMed Web of Science ®Google Scholar
• Sami, M.; Yamashita, H.; Kadokura, H.; Kitamoto, K.; Yodi, K.; Yamasaki, M. A New and Rapid Method for Determination of Beer-Spoilage Ability of Lactobacilli. J. Am. Soc. Brew. Chem. 1997, 55, 137–140.
   Web of Science ®Google Scholar
• Lin, J.; Cao, Y.; Sun, J.; Lu, J. Monitoring Spoilage Bacteria and Wild Yeasts in Eastern Chinese Breweries. J. Am. Soc. Brew. Chem. 2008, 66, 43–47.
   Web of Science ®Google Scholar
• Jespersen, L.; Jakobsen, M. Specific Spoilage Organisms in Breweries and Laboratory Media for Their Detection. Int. J. Food Microbiol. 1996, 33, 139–155. DOI:10.1016/0168-1605(96)01154-3.
   PubMed Web of Science ®Google Scholar
• Kozulis, J.; Page, H. In A New Universal Beer Agar Medium for the Enumeration of Wort and Beer Microorganisms. Proc. Am. Soc. Brew. Chem. 1968, 26, 52–58.
   Google Scholar
• Juvonen, R.; Satokari, R.; Mallison, K.; Haikara, A. Detection of Spoilage Bacteria in Beer by Polymerase Chain Reaction. J. Am. Soc. Brew. Chem. 1999, 57, 99–103.
   Web of Science ®Google Scholar
• Chaban, B.; Dobson, C. M.; Whiting, M. S.; Bjarnason, J.; Ziola, B. Immunoblotting Used for Identification of Beer Spoilage Pediococci, Including the New Species Pediococcus claussenii. J. Am. Soc. Brew. Chem. 2002, 60, 170–175.
   Web of Science ®Google Scholar
• Tsuchiya, Y.; Nakakita, Y.; Watari, J.; Shinotsuka, K. Monoclonal Antibodies Specific for the Beer-Spoilage Ability of Lactic Acid Bacteria. J. Am. Soc. Brew. Chem. 2000, 58, 89–93.
   Web of Science ®Google Scholar
• Thelen, K.; Beimfohr, C.; Snaidr, J. Evaluation study of the frequency of different beer-spoiling bacteria using the VIT analysis. Tech. Q. Master. Brew. Assoc. Am. 2006, 43, 31–35.
   Google Scholar
• Suzuki, K.; Iijima, K.; Sakamoto, K.; Sami, M.; Yamashita, H. A Review of Hop Resistance in Beer Spoilage Lactic Acid Bacteria. J. Inst. Brew. 2006, 112, 173–191. DOI:10.1002/j.2050-0416.2006.tb00247.x.
   Web of Science ®Google Scholar
• Bokulich, N. A.; Bergsveinson, J.; Ziola, B.; Mills, D. A. Mapping Microbial Ecosystems and Spoilage-Gene Flow in Breweries Highlights Patterns of Contamination and Resistance. Elife. 2015, 4, 1–21. DOI:10.7554/eLife.04634.
   Web of Science ®Google Scholar
• Deng, Y.; Zhao, J.; Li, H.; Xu, Z.; Liu, J.; Tu, J.; Xiong, T. Detection of Culturable and Viable but Non-culturable Cells of Beer Spoilage Lactic Acid Bacteria by Combined Use of Propidium Monoazide and horA-Specific Polymerase Chain Reaction. J. Inst. Brew. 2016, 122, 29–33. DOI:10.1002/jib.289.
   Web of Science ®Google Scholar
• Behr, J.; Israel, L.; Gänzle, M. G.; Vogel, R. F. Proteomic Approach for Characterization of Hop-Inducible Proteins in Lactobacillus brevis. Appl. Environ. Microbiol. 2007, 73, 3300–3306. DOI:10.1128/AEM.00124-07.
   PubMed Web of Science ®Google Scholar
• Van der Aa Kühle, A.; Jespersen, L. Detection and Identification of Wild Yeasts in Lager Breweries. Int. J. Food Microbiol. 1998, 43, 205–213. DOI:10.1016/S0168-1605(98)00113-5.
   PubMed Web of Science ®Google Scholar
• Andersen, G. L.; Simchock, J. M.; Wilson, K. H. Identification of a Region of Genetic Variability among Bacillus anthracis Strains and Related Species. J. Bacteriol. 1996, 178, 377–384. DOI:10.1128/jb.178.2.377-384.1996.
   Web of Science ®Google Scholar
• Liu, W.-T.; Marsh, T. L.; Cheng, H.; Forney, L. J. Characterization of Microbial Diversity by Determining Terminal Restriction Fragment Length Polymorphisms of Genes Encoding 16S rRNA. Appl. Environ. Microbiol. 1997, 63, 4516–4522.
   PubMed Web of Science ®Google Scholar
• Olive, D. M.; Bean, P. Principles and Applications of Methods for DNA-Based Typing of Microbial Organisms. J. Clin. Microbiol. 1999, 37, 1661–1669.
   PubMed Web of Science ®Google Scholar
• Priest, F. G.; Campbell, I. Brewing Microbiology; Springer: Boston, MA, 1996.
   Google Scholar
• Behr, J.; Gänzle, M. G.; Vogel, R. F. Characterization of a Highly Hop-Resistant Lactobacillus brevis Strain Lacking Hop Transport. Appl. Environ. Microbiol. 2006, 72, 6483–6492. DOI:10.1128/AEM.00668-06.
   PubMed Web of Science ®Google Scholar