Iron Enhances the Growth of the Genus Pectinatus in Beer

Literature cited

• 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
• 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
• Suzuki, K. Gram-Positive Spoilage Bacteria in Brewing. In Brewing Microbiology—Managing Microbes, Ensuring Quality and Valorising Waste, Chapter 7; Hill, A., Ed.; Elsevier Woodhead: Cambridge, UK, 2015; pp 141–173. DOI: 10.1016/B978-1-78242-331-7.00007-1.
   Google Scholar
• Suzuki, K. Emergence of New Spoilage Microorganisms in the Brewing Industry and Development of Microbiological Quality Control Methods to Cope with This Phenomenon—A Review. J. Am. Soc. Brew. Chem. 2020, 74, 245–259. DOI: 10.1080/03610470.2020.1782101.
   Google Scholar
• Paradh, A.; Hill, A. E. Review: Gram Negative Bacteria in Brewing. Adv. Microbiol. 2016, 6, 195–209. DOI: 10.4236/aim.2016.63020.
   Google Scholar
• Rodríguez-Saavedra, M.; de Llano, D. G.; Beltran, G.; Torija, M. J.; Moreno-Arribas, M. V. Pectinatus spp.—Unpleasant and Recurrent Brewing Spoilage Bacteria. Int. J. Food Microbiol. 2021, 336, 108900. DOI: 10.1016/j.ijfoodmicro.2020.108900.
   Web of Science ®Google Scholar
• Nakata, H.; Kanda, H.; Nakakita, Y.; Kaneko, T.; Tsuchiya, Y. Prevotella cerevisiae sp. nov., Beer-Spoilage Obligate Anaerobic Bacteria Isolated from Brewery Wastewater. Int. J. Syst. Evol. Microbiol. 2019, 69, 1789–1793. DOI: 10.1099/ijsem.0.003393.
   PubMed Web of Science ®Google Scholar
• Back, W. Brewery. In Colour Atlas and Handbook of Beverage Biology; Back, W., Ed.; Verlag Hans Carl: Nürnberg, Germany, 2005; pp 10–112.
   Google Scholar
• Haikara, A. The Genera Pectinatus and Megasphaera. In The Prokaryotes Second Edition; Balows, A.; Trüper, G. H.; Dworkin, M.; Harder, W.; Schleifer, K. H., Eds.; Springer-Verlag, New York, NY, 1991; Vol. 2, pp 1993–2004.
   Google Scholar
• Haikara, A.; Helander, I. Pectinatus, Megasphaera and Zymophilus. In The Prokaryotes; Dworkin, M.; Falkow, S.; Rosenberg, E.; Schleifer, K. H.; Stackebrandt, E., Eds.; Springer-Verlag: New York, NY, 2006; Vol. 4, pp 965–981. DOI: 10.1007/0-387-30744-3_32.
   Google Scholar
• Juvonen, R.; Koivula, T.; Haikara, A. Group-Specific PCR-RFLP and Real-Time PCR Methods for Detection and Tentative Discrimination of Strictly Anaerobic Beer-Spoilage Bacteria of the Class Clostridia. Int. J. Food Microbiol. 2008, 125, 162–169. DOI: 10.1016/j.ijfoodmicro.2008.03.042.
   PubMed Web of Science ®Google Scholar
• Juvonen, R. Strictly Anaerobic Beer-Spoilage Bacteria. In Brewing Microbiology—Managing Microbes, Ensuring Quality and Valorising Waste, Chapter 9; Hill, A., Ed.; Elsevier Woodhead: Cambridge, UK, 2015; pp 195–218. DOI: 10.1016/B978-1-78242-331-7.00009-5.
   Google Scholar
• Lee, S. Y. SMMP—A Medium for Selective Isolation of Megasphaera and Pectinatus from the Brewery. J. Am. Soc. Brew. Chem. 1994, 52, 115–119. DOI: 10.1094/ASBCJ-52-0115.
   Web of Science ®Google Scholar
• Lee, S. Y.; Mabee, M. S.; Jangaard, N. O. Pectinatus, a New Genus of the Family Bacteroidaceae. Int. J. Syst. Evol. Microbiol. 1978, 28, 582–594. DOI: 10.1099/00207713-28-4-582.
   Google Scholar
• Juvonen, R.; Suihko, M. L. Megasphaera paucivorans sp. nov., Megasphaera sueciensis sp. nov. and Pectinatus haikarae sp. nov., Isolated from Brewery Samples, and Emended Description of the Genus Pectinatus. Int. J. Syst. Evol. Microbiol. 2006, 56, 695–702. DOI: 10.1099/ijs.0.63699-0.
   PubMed Web of Science ®Google Scholar
• Schleifer, K. H.; Leuteritz, M.; Weiss, N.; Ludwig, W.; Kirchhof, G.; Seidel-Rüfer, H. Taxonomic Study of Anaerobic, Gram-Negative, Rod-Shaped Bacteria from Breweries: Emended Description of Pectinatus cerevisiiphilus and Description of Pectinatus frisingensis sp. nov., Selenomonas lacticifex sp. nov., Zymophilus raffinosivorans Gen. nov., sp. nov., and Zymophilus paucivorans sp. nov. Int. J. Syst. Bacteriol. 1990, 40, 19–27. DOI: 10.1099/00207713-40-1-19.
   PubMedGoogle Scholar
• Zhang, W.; Fang, M.; Tan, H.; Zhang, X.; Wu, M.; Zhu, X. Pectinatus brassicae sp. nov., a Gram-Negative, Anaerobic Bacterium Isolated from Salty Wastewater. Int. J. Syst. Evol. Microbiol. 2012, 62, 2145–2149. DOI: 10.1099/ijs.0.032144-0.
   Web of Science ®Google Scholar
• Caldwell, J. M.; Juvonen, R.; Brown, J.; Breidt, F. Pectinatus sottacetonis sp. nov., Isolated from a Commercial Pickle Spoilage Tank. Int. J. Syst. Evol. Microbiol. 2013, 63, 3609–3616. DOI: 10.1099/ijs.0.047886-0.
   Web of Science ®Google Scholar
• Kramer, T.; Kelleher, P.; van der Meer, J.; O’Sullivan, T.; Geertman, J. A.; Duncan, S. H.; Flint, H. J.; Louis, P. Comparative Genetic and Physiological Characterisation of Pectinatus Species Reveals Shared Tolerance to Beer-Associated Stressors but Halotolerance Specific to Pickle-Associated Strains. Food Microbiol. 2020, 90, 103462. DOI: 10.1016/j.fm.2020.103462.
   Web of Science ®Google Scholar
• Tholozan, J.; Membré, J.; Grivet, J. Physiology and Development of Pectinatus cerevisiiphilus and Pectinatus frisingensis, Two Strict Anaerobic Beer Spoilage Bacteria. Int. J. Food Microbiol. 1997, 35, 29–39. DOI: 10.1016/s0168-1605(96)01206-8.
   Web of Science ®Google Scholar
• Tholozan, J.; Membré, J.; Kubaczka, M. Effects of Culture Conditions on Pectinatus cerevisiiphilus and Pectinatus frisingensis Metabolism: A Physiological and Statistical Approach. J. Appl. Bacteriol. 1996, 80, 418–424. DOI: 10.1111/j.1365-2672.1996.tb03237.x.
   Google Scholar
• Watier, D.; Dubourguier, H. C.; Leguerinel, I.; Hornez, J. P. Response Surface Models to Describe the Effects of Temperature, pH, and Ethanol Concentration on Growth Kinetics and Fermentation End Products of a Pectinatus sp. Appl. Environ. Microbiol. 1996, 62, 1233–1237. DOI: 10.1128/aem.62.4.1233-1237.1996.
   Web of Science ®Google Scholar
• European Brewery Convention. Bitterness of Beer. In Analytica-EBC, Method 9.8, Section 9. Beer; EBC Analysis Committee, Ed.; Verlag Hans Carl: Nürnberg, Germany, 1998.
   Google Scholar
• Andrews, S. C.; Robinson, A. K.; Rodríguez-Quiñones, F. Bacterial Iron Homeostasis. FEMS Microbiol. Rev. 2003, 27, 215–237. DOI: 10.1016/S0168-6445(03)00055-X.
   PubMed Web of Science ®Google Scholar
• Kirchman, D. L.; Meon, B.; Cottrell, M. T.; Hutchins, D. A.; Weeks, D.; Bruland, K. W. Carbon versus Iron Limitation of Bacterial Growth in the California Upwelling Regime. Limnol. Oceanogr. 2000, 45, 1681–1688. [Database] DOI: 10.4319/lo.2000.45.8.1681.
   Web of Science ®Google Scholar
• Appenzeller, B. M.; Yañez, C.; Jorand, F.; Block, J. Advantage Provided by Iron for Escherichia coli Growth and Cultivability in Drinking Water. Appl. Environ. Microbiol. 2005, 71, 5621–5623. DOI: 10.1128/AEM.71.9.5621-5623.2005.
   Web of Science ®Google Scholar
• Sancho, D.; Blanco, C. A.; Caballero, I.; Pascual, A. Free Iron in Pale, Dark and Alcohol-Free Commercial Lager Beers. J. Sci. Food Agric. 2011, 91, 1142–1147. DOI: 10.1002/jsfa.4298.
   PubMed Web of Science ®Google Scholar
• Varjü, P. Determination of the Soluble Iron Content of Filter Aids: A Collaborative Trial. J. Inst. Brew. 1995, 101, 435–435. DOI: 10.1002/j.2050-0416.1995.tb00879.x.
   Web of Science ®Google Scholar
• Uchida, M.; Ono, M. Technological Approach to Improve Beer Flavor Stability: Analysis of the Effect of Brewing Processes on Beer Flavor Stability by the Electron Spin Resonance Method. J. Am. Soc. Brew. Chem. 2000, 58, 8–13. DOI: 10.1094/ASBCJ-58-0008.
   Web of Science ®Google Scholar
• Takahashi, M.; Fukuhara, S.; Yuki, K.; Oga, T.; Jimbo, E.; Yamagishi, H. Development of a New Highly Sensitive Method for Predicting Gushing Potentials in Beer Products. Proc. 2017 ASBC Annual Meeting Fort Myers, Poster presentation 41, 2017. https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/Pages/41.aspx (accessed June 28, 2021).
   Google Scholar