A new beer spoiling Lactobacillus species, first detected in wheat beer, was isolated and analysed. The bacterium, meanwhile named Lactobacillus rossii, has a high spoiling potential, produces slime and was only detected in the finished product after some months of storage. By combining an optimised enrichment method with methods of molecular biology like DNA sequencing and polymerase chain reaction (PCR) analysis, it was possible to establish a routine analysis tool to survey the production on time. The used strategy is applicable for any new microorganism which might be found in the brewing process or its environment.
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