INHIBITION OF BEER-SPOILAGE LACTIC ACID BACTERIA BY NISIN
Journal of the Institute of BrewingPublished 12 November 1985Open access
K. Ogden, R. S. Tubb
Citations64
SJR quartileQ2
SJR score0.53
SNIP0.76
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TL;DR
Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria, mainly Lactobacillus and Pediococcus.
Abstract
149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well-test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram-positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram-negative strains tested, except 3 Flavobacter strains, were Nisin-resistant; in addition none of the brewing yeasts showed Nisin-sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria.
Keywords
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