Brewing Microbiology – Bacteria of the genera Bacillus, Brevibacillus and Paenibacillus and cultivation methods for their detection – Part 1.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F18%3AN0000011" target="_blank" >RIV/60193697:_____/18:N0000011 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2018/02/02.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2018/02/02.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201813" target="_blank" >10.18832/kp201813</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Brewing Microbiology – Bacteria of the genera Bacillus, Brevibacillus and Paenibacillus and cultivation methods for their detection – Part 1.

Popis výsledku v původním jazyce

Bacteria of the genus Bacillus are often detected in brewing operations, but they rank among less hazardous contaminants. They are not able to survive in the vegetative form in beer and spoil it. Spores of Bacillus bacteria are present especially in malt and grain adjuncts. They are able to survive wort boiling, however in the following phases they are not able to germinate because of their sensitivity to bitter hop substances and low pH of fermenting wort and fi nished beer. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in brewing process. Particular attention is given to species B. cereus and B. licheniformis for which has been proved the presence of the horA gene, which is associated with resistence of lactic acid bacteria to hop substances. Species Brevibacillus brevis and Paenibacillus macerans, which were previously included in the genus Bacillus, are also described.

Název v anglickém jazyce

Brewing Microbiology – Bacteria of the genera Bacillus, Brevibacillus and Paenibacillus and cultivation methods for their detection – Part 1.

Popis výsledku anglicky

Bacteria of the genus Bacillus are often detected in brewing operations, but they rank among less hazardous contaminants. They are not able to survive in the vegetative form in beer and spoil it. Spores of Bacillus bacteria are present especially in malt and grain adjuncts. They are able to survive wort boiling, however in the following phases they are not able to germinate because of their sensitivity to bitter hop substances and low pH of fermenting wort and fi nished beer. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in brewing process. Particular attention is given to species B. cereus and B. licheniformis for which has been proved the presence of the horA gene, which is associated with resistence of lactic acid bacteria to hop substances. Species Brevibacillus brevis and Paenibacillus macerans, which were previously included in the genus Bacillus, are also described.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/LO1312" target="_blank" >LO1312: Výzkumné senzorické centrum v Praze a Výzkumná a vývojová varna - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

2570-8619

Svazek periodika

64

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

50-57

Kód UT WoS článku

000430986900002

EID výsledku v databázi Scopus

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