An application of RAPD PCR to the identification of Lactobacillus brevis strains capable of growing in beer

摘要

Beer spoilage and non-spoilage strains of Lactobacillus brevis were analysed using RAPD PCR to investigate the ability of lactic acid bacteria to resist hop bitter compounds in beer. One of the random primers was found to distinguish beer spoilage strains from non-spoilage strains. The amplified fragment from the beer spoilage strains included an ORF. The expression level of the gene was increased by the addition of hop bitter compounds. Thus, the genetic marker may indicate the ability of certain L. brevis strains to grow in beer, and we succeeded in making specific primers that can quickly detect spoilage in breweries.