RT info:eu-repo/semantics/article
T1 Importance of Tetrahydroiso α-acids to the microbiological stability of beer
A1 Caballero Caballero, Isabel
A1 Agut Bonsfills, Montserrat
A1 Armentia Medina, Alicia
A1 Blanco Fuentes, Carlos Antonio
K1 Beer
K1 Cerveza - Microbiología
K1 Cerveza - Fabricación
K1 Sabor
K1 3309 Tecnología de Los Alimentos
AB While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort, and beer. The production of off-flavors and development of turbidity in the packaged product are due to the growth and metabolic activity of wild yeast, certain lactic acid bacteria (LAB) and anaerobic Gram-negative bacteria. Beer also contains bitter hop compounds, which are toxic to Gram-positive and Gram-negative bacteria, and contribute to preventing the spoilage of this beverage. In the boiling process, the hop -acids (humulones) are isomerized into iso -acids. These products are responsible for the bitter taste of beer, but they also play an essential role in enhancing foam stability. Antibacterial activity of iso -acids and their hydrogenated derivates (rhoiso -acids and tetrahydroiso -acids) in MRS broth and beer have been evaluated against different LAB (Lactobacillus and Pediococcus) for the determination of their beer-stabilizing capabilities. Besides this, we have determined the minimum inhibitory concentration and the bacteriostatic effect of each compound against Pediococcus. We found that tetrahydroiso-acids (added directly to beer during production processes) are the compounds that present the greatest antibacterial activity against the main agents implicated in beer spoilage.
PB Oxford University Press
SN 1060-3271
YR 2009
FD 2009
LK https://uvadoc.uva.es/handle/10324/55554
UL https://uvadoc.uva.es/handle/10324/55554
LA eng
NO Journal of AOAC International, 2009, Vol. 92, Nº. 4, págs. 1160-1164
NO Producción Científica
DS UVaDOC
RD 31-may-2024