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논문 기본 정보

자료유형
학술저널
저자정보
Xu Zhenbo (South China University of Technology) Luo Yuting (South China University of Technology) Mao Yuzhu (South China University of Technology) Peng Ruixin (South China University of Technology) Chen Jinxuan (South China University of Technology) Soteyome Thanapop (Rajamangala University of Technology Phra Nakhon Bangkok Thailand) Bai Caiying (Guangdong Women and Children Hospital China) Chen Ling (South China University of Technology) Liang Yi (Guangdong Zhongqing Font Biochemical Science and Technology Co. Ltd.) Su Jianyu (South China University of Technology) Wang Kan (Second Affiliated Hospital of Shantou University Medical College) Junyan Liu (University of Maryland) Birthe V. Kjellerup (University of Maryland)
저널정보
한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제30권 제7호
발행연도
2020.1
수록면
955 - 961 (7page)

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Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

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