Beer is a hostile environment for most microorganisms, but some lactic acid bacteria can grow in this environment. This is primarily because these organisms have developed the ability to grow in the presence of hops. It has been speculated that hop resistance is inversely correlated to resistance against oxidation, and this would have great impact on the use of various disinfectants in the brew...

Lactobacillus brevis is a major contaminant of spoiled beer. The organism can grow in beer in spite of the presence of antibacterial hop compounds that give the beer a bitter taste. The hop resistance in L. brevis is, at least in part, dependent on the expression of the horA gene. The deduced amino acid sequence of HorA is 53% identical to that of LmrA, an ATP-binding cassette multidrug transpo...

Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. Samples taken at all refreshment steps were used for determination of the present microbiota. Furthermore, an extensive metabolite target analysis of more than 100 different compounds was performed through a ...

Lactobacillus fermenti strain 36 is the most frequently used microorganism for the assay of thiamine both in the tube method, (Sarett and Cheldelin, 1944; Fitzgerald and Hughes, 1949), and in the plate method, (Bacharach and Cuthbertson, 1948; Jones and Morris, 1949). Other microorganisms have more recently been suggested for the tube assay; Hoff-Jorgensen and Hansen (1955) used the yeast Kloec...