Beer spoilage and low pH tolerance is linked to manganese homeostasis in selected Lactobacillus brevis strains

• DOI: 10.1111/jam.14730
• Publication Date: 2020-06-01T08:53:21Z
• Authors: M. Feyereisen; J. Mahony; T. O'Sullivan; V. Boer; D. Sinderen
• Keywords: Lactobacillus brevis

Beer is a harsh medium for bacteria to survive, however, lactic acid including Lactobacillus brevis have evolved the ability grow in beer. Here, influence of environmental factors such as low pH, ethanol or hop content was assessed.A transcriptomic analysis two Lact. beer-spoiling strains performed comparing growth nutritive media with without imposition stressor related beer environment. This allowed identification manganese transporter encoding gene that contributes pH tolerance.We report on importance associated tolerance and spoilage brevis. The environment highlighted.Bacterial may result product withdrawal concomitant economic losses brewing industry. A limited number genes involved been identified but none them are universal. It clear other molecular players spoilage. study highlights complexity genetic requirements facilitate role multiple key this process.