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dc.contributor.authorLiu, J.
dc.contributor.authorDeng, Y.
dc.contributor.authorSoteyome, T.
dc.date.accessioned2019-06-05T18:28:19Z
dc.date.available2019-06-05T18:28:19Z
dc.date.issued2018
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85055250433&doi=10.3389%2ffmicb.2018.02076&partnerID=40&md5=af184bf9cbffcea302617e81f6777b7f
dc.identifier.urihttp://hdl.handle.net/10713/9461
dc.description.abstractLactobacillus brevis is a major hop-resistance bacterium which poses significant challenge for the brewing industry, mainly due to the difficulty or incapability in detection by routine culturing methodology and its beer spoilage ability.This study aimed at investigating the VBNC state of a hop-resistance strain, L. brevis BM-LB13908. The culturable, total and viable numbers of L. brevis cells were calculated by MRS agar plate counting, acridine orange direct count (AODC) method and Live/Dead BacLight bacterial viability kit with fluorescence microscope. VBNC formation was induced by 189 ± 5.7 days under low-temperature storage or 27 ± 1.2 subcultures by continuous passage in beer, and VBNC cells induced by both strategies were recovered by adding catalase. In addition, insignificant difference in beer-spoilage ability was found in 3 states of L. brevis, including logarithmic growing, VBNC and recovered cells. This is the first study on the formation of VBNC state for L. brevis and beer-spoilage ability of both VBNC and recovered cells, which indicate L. brevis strain could cause beer spoilage without being detected by routine methodologies. The results derived from this study may support further study on L. brevis and other hop-resistance bacteria, and guidance on beer spoilage prevention and control, such as improvement for brewers on the microbiological quality control by using the improved culture method with catalase supplementation. Copyright 2018 Liu, Deng, Soteyome, Li, Su, Li, Li, Shirtliff, Xu and Peters. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en_US
dc.description.sponsorshipThis work was supported by the National Key Research and Development Program of China (2016YFD04012021 and 2016YFD0400203), the National Key Technology R&D Program (2012BAD37B01), the National 973-Plan of China (2012CB720800), Guangdong Special Support Program (2016TQ03N682), Pearl River S&T Nova Program of Guangzhou (201710010061), Science and Technology Planning Project of Guangdong Province (2017A050501007), National Outstanding Doctoral Dissertation Funding (201459), the Fundamental Research Funds for the Central Universities (2017ZD092), and the 111 Project (B17018).en_US
dc.description.urihttps://dx.doi.org/10.3389/fmicb.2018.02076en_US
dc.language.isoen-USen_US
dc.publisherFrontiers Media S.A.en_US
dc.relation.ispartofFrontiers in Microbiology
dc.subjectBeer spoilageen_US
dc.subjectHop-resistanceen_US
dc.subjectLactobacillus brevisen_US
dc.subjectVBNC cells recoveryen_US
dc.subjectVBNC stateen_US
dc.titleInduction and recovery of the viable but nonculturable state of hop-resistance lactobacillus brevisen_US
dc.typeArticleen_US
dc.identifier.doi10.3389/fmicb.2018.02076


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