4.7 Review

Biopreservation of beer: Potential and constraints

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products

Magdalena Efenberger-Szmechtyk et al.

Summary: Polyphenols, the main bioactive compounds in plant extracts, exhibit antimicrobial and antioxidant activities. They can alter microbial morphology and affect bacterial cell walls, thus positively impacting the shelf-life of meat and meat products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Review Chemistry, Applied

Review: Advances in preparation of chitooligosaccharides with heterogeneous sequences and their bioactivity

Wentong Hao et al.

Summary: Chitooligosaccharides have diverse bioactivities, with different degrees of polymerization playing distinct roles. Studying chitooligosaccharides with heterogeneous sequences is an interesting and challenging field.

CARBOHYDRATE POLYMERS (2021)

Review Food Science & Technology

Craft beer: An overview

Antonietta Baiano

Summary: Craft beer refers to breweries producing small volumes of beer, often using traditional ingredients with the addition of nontraditional ones as a distinctiveness sign. Consumers are typically young men with higher education and medium-high income levels. Craft breweries have environmental impacts mainly in water consumption and waste production.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Review Pharmacology & Pharmacy

A Systematic Review of Plants With Antibacterial Activities: A Taxonomic and Phylogenetic Perspective

Francois Chassagne et al.

Summary: This review provides insights into the antibacterial potential of plants and offers recommendations for future research directions.

FRONTIERS IN PHARMACOLOGY (2021)

Review Biochemistry & Molecular Biology

Amino acid-derived defense metabolites from plants: A potential source to facilitate novel antimicrobial development

Anutthaman Parthasarathy et al.

Summary: Humanity has relied on plants for medicines for thousands of years, with modern pharmacology continuing to explore plant metabolites for novel compounds. The rise of antibiotic resistance and infectious diseases has renewed interest in drug treatments from natural products, particularly plant defensive compounds, which show potential for developing antimicrobial drugs. Advanced technologies have aided in the purification and characterization of plant metabolites, providing opportunities for discovering new therapeutic targets.

JOURNAL OF BIOLOGICAL CHEMISTRY (2021)

Article Chemistry, Medicinal

Antimicrobial Activity of Chitosan Oligosaccharides with Special Attention to Antiparasitic Potential

Nayara Sousa da Silva et al.

Summary: The study focused on the enzymatic production, characterization, and in vitro evaluation of the cytotoxic, antibacterial, antifungal, and antiparasitic effects of chitooligosaccharides (COSs) obtained from the hydrolysis of chitosan. NMR and mass spectrometry analyses revealed the presence of a mixture with 81% deacetylated COS and acetylated hexamers. COSs demonstrated no cytotoxicity at concentrations below 2 mg/mL, and showed promising activity against bacteria, yeasts, and exhibited time-dependent parasitic inhibition.

MARINE DRUGS (2021)

Article Food Science & Technology

The development of a broccoli supplemented beer allows obtaining a valuable dietary source of sulforaphane

Angel Abellan et al.

Summary: The study aimed to develop a new beer enriched with broccoli florets as a source of bioactive compounds, potentially contributing to human health.

FOOD BIOSCIENCE (2021)

Review Biochemistry & Molecular Biology

Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Michel M. Beya et al.

Summary: Comminuted meat products are vulnerable to degradation, leading to skepticism among consumers towards synthetic preservatives. The search for natural preservatives is growing, with polyphenolic-rich plants emerging as a promising alternative due to their antimicrobial and antioxidant properties.

ANTIOXIDANTS (2021)

Article Biotechnology & Applied Microbiology

Characteristics of bacterial and yeast microbiomes in spontaneous and mixed-fermentation beer and cider

Alexander Tyakht et al.

Summary: The study analyzed the bacterial and yeast microbiomes in beer and cider products, using high-throughput sequencing methods and advanced data analysis tools. Results showed complex microbial communities with diverse origins, including starter microorganisms and those from production environment and raw materials. The research provided valuable insights into non-conventional beer and cider microbiomes, which could lead to improved quality control processes and innovative product development in the brewing industry.

FOOD MICROBIOLOGY (2021)

Article Biotechnology & Applied Microbiology

Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems

Laura Nyhan et al.

Summary: This study investigated the combination of bioengineered nisin derivatives produced by Lactococcus lactis with the aim of discovering combinations with enhanced antimicrobial activity against Listeria. The results showed that certain combinations of nisin derivatives exhibited superior anti-listerial activity compared to individual derivatives or nisin A, with potential applications in food systems.

FOOD MICROBIOLOGY (2021)

Article Biochemistry & Molecular Biology

Bioactive Compounds Obtained from Polish Marynka Hop Variety Using Efficient Two-Step Supercritical Fluid Extraction and Comparison of Their Antibacterial, Cytotoxic, and Anti-Proliferative Activities In Vitro

Katarzyna Klimek et al.

Summary: This study developed an efficient extraction method to isolate bioactive compounds from Polish Marynka hops, with the crude extract showing better antibacterial activity and selective anti-proliferative effects compared to xanthohumol. Cell culture experiments also demonstrated that the crude extract had less impact on normal skin fibroblast viability and divisions than xanthohumol.

MOLECULES (2021)

Review Plant Sciences

Plant antimicrobial peptides: structures, functions, and applications

Junpeng Li et al.

Summary: Antimicrobial peptides (AMPs) are short polypeptides with usually positive charges that exist in humans, animals, and plants, showing broad-spectrum antimicrobial activity. In addition to their antimicrobial roles, plant AMPs have been found to have other physiological functions, making them potentially valuable in agricultural production, food industry, and medical field.

BOTANICAL STUDIES (2021)

Article Food Science & Technology

Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications

Annalisa Ricci et al.

Summary: The study investigated the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, showing that these fermented extracts had higher antimicrobial activity compared to commercial preservatives, providing valuable insights for the production of innovative natural preservatives.

FOODS (2021)

Review Food Science & Technology

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Nicola De Simone et al.

Summary: This study examines how selected biological resources used in beer production drive innovation and segmentation in the craft beer market, with a focus on the advantages and importance of local/regional ingredients. Through unique ingredients, products can enhance their added value, reduce supply costs and environmental impacts, and offer different flavors, aromas, and sensory attributes. The research emphasizes the potential contribution of biodiversity in beer production and innovative paths that have been explored and documented.

FOODS (2021)

Article Food Science & Technology

Impact of Dry Hopping on Beer Flavor Stability

Bradley M. Titus et al.

Summary: The study found that dry hopping time has a certain impact on the chemical and sensory characteristics of pale ale. The polyphenol content increased with dry hopping time, while the t/c ratio remained stable after 12 hours. In addition, descriptive analysis of sensory characteristics found that beers were more easily distinguished by aging time rather than dry hopping time.

FOODS (2021)

Review Biotechnology & Applied Microbiology

Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction

Giacomo Zara et al.

Summary: Sulfite is commonly used in winemaking for its antimicrobial and antioxidant properties, but there is a growing negative perception towards sulfites in wine due to human health and environmental concerns. This has led to an increasing consumer demand for wines with low sulfite content, prompting the wine industry to develop new practices to reduce sulfite levels.

FERMENTATION-BASEL (2021)

Article Food Science & Technology

The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality

Guiheng Yang et al.

Summary: The study found that hexahydro iso-alpha-acids have significant antibacterial potency on E. coli and Lactococcus species, making them the most effective bacteriostat.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Article Food Science & Technology

Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

Guilherme Lorencini Schuina et al.

FOOD SCIENCE AND TECHNOLOGY (2020)

Article Chemistry, Applied

Characterization of bioactive compounds and antioxidant activity of fruit beers

Mirella Nardini et al.

FOOD CHEMISTRY (2020)

Article Biochemistry & Molecular Biology

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Georgiana Horincar et al.

MOLECULES (2020)

Article Medicine, General & Internal

Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants

Artur Adamczak et al.

JOURNAL OF CLINICAL MEDICINE (2020)

Review Biochemistry & Molecular Biology

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Alvaro Martinez-Gomez et al.

BIOMOLECULES (2020)

Article Biochemistry & Molecular Biology

Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer

Katerina Stulikova et al.

MOLECULES (2020)

Article Biochemistry & Molecular Biology

Phenolics Profile and Antioxidant Activity of Special Beers

Mirella Nardini et al.

MOLECULES (2020)

Article Food Science & Technology

Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

Mariana de Melo Alves et al.

FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Use of carqueja (Baccharis trimera(Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer

Guilherme Lorencini Schuina et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Review Biotechnology & Applied Microbiology

Spoilage Lactic Acid Bacteria in the Brewing Industry

Zhenbo Xu et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2020)

Article Food Science & Technology

Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety

Magaly Rodriguez-Saavedra et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers

Katerina Stulikov et al.

BEVERAGES (2020)

Review Engineering, Chemical

Non-Alcoholic and Craft Beer Production and Challenges

Liana Claudia Salanta et al.

PROCESSES (2020)

Review Agriculture, Dairy & Animal Science

Antimicrobial efficiency of medicinal plants and their influence on cheeses quality

Nikola Puvaca et al.

MLJEKARSTVO (2020)

Article Food Science & Technology

Biological acidification and beer quality: addition of lactic acid bacteria isolated from malt

Eun-Ji Choi et al.

JOURNAL OF THE INSTITUTE OF BREWING (2020)

Article Food Science & Technology

Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants

Helena Pluhackova et al.

KVASNY PRUMYSL (2020)

Review Food Science & Technology

Novel approaches for chemical and microbiological shelf life extension of cereal crops

Marcus Schmidt et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Review Biochemistry & Molecular Biology

Recent insights into structure-function relationships of antimicrobial peptides

Tamer A. E. Ahmed et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Article Biochemistry & Molecular Biology

Synergistic Antibacterial Efficiency of Bacteriocin and Silver Nanoparticles Produced by Probiotic Lactobacillus paracasei Against Multidrug Resistant Bacteria

Eman Zakaria Gomaa

INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2019)

Review Agriculture, Multidisciplinary

Plant antimicrobial polyphenols as potential natural food preservatives

Lynda Bouarab Chibane et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Review Food Science & Technology

Alternative Methods to SO2 for Microbiological Stabilization of Wine

Maria Tiziana Lisanti et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Review Chemistry, Applied

What is new in lysozyme research and its application in food industry? A review

Tiantian Wu et al.

FOOD CHEMISTRY (2019)

Review Food Science & Technology

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Kieran M. Lynch et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Article Chemistry, Applied

Physicochemical and antioxidative properties of Cornelian cherry beer

Joanna Kawa-Rygielska et al.

FOOD CHEMISTRY (2019)

Review Biochemistry & Molecular Biology

Chitosan oligosaccharide (COS): An overview

Muhammad Naveed et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Food Science & Technology

Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits

Pedro J. Zapata et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Study of antioxidant activity during the malting and brewing process

Daniel Koren et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Agricultural Engineering

Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

Jose Ignacio Alonso-Esteban et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

Review Biotechnology & Applied Microbiology

Antimicrobial peptides as effective tools for enhanced disease resistance in plants

Aneela Iqbal et al.

PLANT CELL TISSUE AND ORGAN CULTURE (2019)

Review Biotechnology & Applied Microbiology

Enzymatic Modifications of Chitin, Chitosan, and Chitooligosaccharides

Michel Benedykt Kaczmarek et al.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2019)

Article Food Science & Technology

Draught beer hygiene: a survey of on-trade quality

James R. Mallett et al.

JOURNAL OF THE INSTITUTE OF BREWING (2019)

Review Nutrition & Dietetics

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Laetitia Picart-Palmade et al.

FRONTIERS IN NUTRITION (2019)

Review Infectious Diseases

Food Safety through Natural Antimicrobials

Emiliano J. Quinto et al.

ANTIBIOTICS-BASEL (2019)

Review Food Science & Technology

Overview of craft brewing specificities and potentially associated microbiota

Lindsey Rodhouse et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Food Science & Technology

Draught beer hygiene: a forcing test to assess quality

James R. Mallett et al.

JOURNAL OF THE INSTITUTE OF BREWING (2018)

Article Integrative & Complementary Medicine

Purification and MIC analysis of antimicrobial proteins from &ITCucumis&IT &ITsativus&IT L. seeds

Raid Al Akeel et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2018)

Review Chemistry, Applied

Chitooligosaccharides and their biological activities: A comprehensive review

Fakhra Liaqat et al.

CARBOHYDRATE POLYMERS (2018)

Review Chemistry, Medicinal

An overview of natural antimicrobials role in food

Aurelia Magdalena Pisoschi et al.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2018)

Review Biotechnology & Applied Microbiology

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

Rodrigo Jose Gomes et al.

FOOD TECHNOLOGY AND BIOTECHNOLOGY (2018)

Article Food Science & Technology

Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes

Kang Xu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Agriculture, Multidisciplinary

Science mapping approach to analyze the research evolution on precision agriculture: world, EU and Italian situation

Federico Pallottino et al.

PRECISION AGRICULTURE (2018)

Review Biochemistry & Molecular Biology

A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide

Shuang Liang et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)

Review Plant Sciences

The role of antimicrobial peptides in plant immunity

Marcelo Lattarulo Campos et al.

JOURNAL OF EXPERIMENTAL BOTANY (2018)

Article Food Science & Technology

Impact of static dry-hopping rate on the sensory and analytical profiles of beer

Scott R. Lafontaine et al.

JOURNAL OF THE INSTITUTE OF BREWING (2018)

Article Biochemistry & Molecular Biology

Antimicrobial Properties of Spent Hops Extracts, Flavonoids Isolated Therefrom, and Their Derivatives

Agnieszka Bartmanska et al.

MOLECULES (2018)

Review Biochemistry & Molecular Biology

Studies of the Antimicrobial Activity of Mushrooms (Agaricales) from South America (Review)

Marina G. Rosenberger et al.

INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS (2018)

Review Food Science & Technology

Microbiology of brewery production - bacteria of the order Enterobacterales

Dagmar Matoulkova et al.

KVASNY PRUMYSL (2018)

Article Food Science & Technology

Antioxidant activity and the most abundant phenolics in commercial dark beers

Robert Socha et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Food Science & Technology

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

Alejandro Martinez et al.

JOURNAL OF THE INSTITUTE OF BREWING (2017)

Article Food Science & Technology

Pediococcus damnosus strains isolated from a brewery environment carry the horA gene

Jorge Hugo Garcia-Garcia et al.

JOURNAL OF THE INSTITUTE OF BREWING (2017)

Review Biochemistry & Molecular Biology

Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy

Pavel Dostalek et al.

MOLECULES (2017)

Article Multidisciplinary Sciences

Cocoa pulp in beer production: Applicability and fermentative process performance

Cassiane da Silva Oliveira Nunes et al.

PLoS One (2017)

Review Microbiology

Essential Oils: Sources of Antimicrobials and Food Preservatives

Abhay K. Pandey et al.

FRONTIERS IN MICROBIOLOGY (2017)

Review Biotechnology & Applied Microbiology

Bacteriocins of lactic acid bacteria: extending the family

Patricia Alvarez-Sieiro et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Review Food Science & Technology

Biologically Active Compounds from Hops and Prospects for Their Use

Marcel Karabin et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Article Agriculture, Dairy & Animal Science

Hops β-acids (Humulus lupulus) decrease intestinal gene expression of proinflammatory cytokines in an ex-vivo model

C. Bortoluzzi et al.

JOURNAL OF APPLIED POULTRY RESEARCH (2016)

Article Food Science & Technology

Effect of bacteriocin-producing Pediococcus acidilactici K10 on beer fermentation

Minji Kim et al.

JOURNAL OF THE INSTITUTE OF BREWING (2016)

Review Agriculture, Multidisciplinary

Sulfites in beer: reviewing regulation, analysis and role

Luis F. Guido

SCIENTIA AGRICOLA (2016)

Article Food Science & Technology

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Tatiana Kochlanova et al.

KVASNY PRUMYSL (2016)

Article Food Science & Technology

Pulsed Electric Field continuous pasteurization of different types of beers

Elham Alami Milani et al.

FOOD CONTROL (2015)

Article Biotechnology & Applied Microbiology

Identification of ecotype-specific marker genes for categorization of beer-spoiling Lactobacillus brevis

Juergen Behr et al.

FOOD MICROBIOLOGY (2015)

Article Biotechnology & Applied Microbiology

Molecular mechanisms behind the antimicrobial activity of hop iso-α-acids in Lactobacillus brevis

Benjamin C. Schurr et al.

FOOD MICROBIOLOGY (2015)

Review Agriculture, Multidisciplinary

Antibiotic-Resistant Bacteria: Prevalence in Food and Inactivation by Food-Compatible Compounds and Plant Extracts

Mendel Friedman

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Biotechnology & Applied Microbiology

Antimicrobial activity of hop extracts against foodborne pathogens for meat applications

B. Kramer et al.

JOURNAL OF APPLIED MICROBIOLOGY (2015)

Article Food Science & Technology

ANTHOCYANIN-RICH SWEET POTATO (IPOMOEA BATATAS L.) BEER: TECHNOLOGY, BIOCHEMICAL AND SENSORY EVALUATION

Sandeep K. Panda et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Food Science & Technology

GINGER OLEORESIN CHEMICAL COMPOSITION, BIOACTIVITY AND APPLICATION AS BIO-PRESERVATIVES

Pushpa S. Murthy et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Food Science & Technology

The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production

Cristiana Garofalo et al.

JOURNAL OF FOOD SCIENCE (2015)

Article Food Science & Technology

Nisin-producing microorganisms and their implementation in brewers' wort

K. Mueller-Auffermann et al.

JOURNAL OF THE INSTITUTE OF BREWING (2015)

Review Food Science & Technology

Nisin and its usage in breweries: a review and discussion

K. Mueller-Auffermann et al.

JOURNAL OF THE INSTITUTE OF BREWING (2015)

Article Food Science & Technology

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

Michael G. Gaenzle

CURRENT OPINION IN FOOD SCIENCE (2015)

Article Food Science & Technology

Antiradical and Reducing Potential of Commercial Beers

Maciej Ditrych et al.

CZECH JOURNAL OF FOOD SCIENCES (2015)

Review Food Science & Technology

Essential Oils as Natural Food Antimicrobial Agents: A Review

Jess Vergis et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Review Food Science & Technology

New Trends in Beverage Packaging Systems: A Review

Marina Ramos et al.

BEVERAGES (2015)

Review Food Science & Technology

Plant Essential Oils as Active Antimicrobial Agents

Yi Xin Seow et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)

Review Food Science & Technology

Natural products as antimicrobial agents

Rabin Gyawali et al.

FOOD CONTROL (2014)

Article Biotechnology & Applied Microbiology

Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct

Natalia Gomez-Torres et al.

FOOD MICROBIOLOGY (2014)

Article Agriculture, Multidisciplinary

Qualitative Determination of β-Acids and Their Transformation Products in Beer and Hop Using HR/AM-LC-MS/MS

Martin Dusek et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Food Science & Technology

Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

Phakawat Tongnuanchan et al.

JOURNAL OF FOOD SCIENCE (2014)

Article Food Science & Technology

An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria

Yang Deng et al.

JOURNAL OF THE INSTITUTE OF BREWING (2014)

Article Biotechnology & Applied Microbiology

Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications

Rodney H. Perez et al.

MICROBIAL CELL FACTORIES (2014)

Article Food Science & Technology

Hop beta acids: Properties, Significance and Utilization

Karel Krofta et al.

KVASNY PRUMYSL (2014)

Article Agriculture, Multidisciplinary

Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers

Haifeng Zhao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Agriculture, Multidisciplinary

Assessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition

Almudena Garcia-Ruiz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Agriculture, Multidisciplinary

In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems

Dejan Stojkovic et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Review Food Science & Technology

Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application

Pradeep Singh Negi

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly

Frank Vriesekoop et al.

JOURNAL OF THE INSTITUTE OF BREWING (2012)

Article Multidisciplinary Sciences

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

Nicholas A. Bokulich et al.

PLOS ONE (2012)

Review Food Science & Technology

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

J. A. Reis et al.

FOOD ENGINEERING REVIEWS (2012)

Review Food Science & Technology

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Koji Suzuki

JOURNAL OF THE INSTITUTE OF BREWING (2011)

Article Biotechnology & Applied Microbiology

Mechanisms of Hop Inhibition Include the Transmembrane Redox Reaction

Juergen Behr et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)

Article Agriculture, Multidisciplinary

Phenolic Compound Combinations on Escherichia coli Viability in a Meat System

Maria J. Rodriguez Vaquero et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

T. Silvetti et al.

JOURNAL OF THE INSTITUTE OF BREWING (2010)

Article Biochemistry & Molecular Biology

Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters

Giovani B. M. Carvalho et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2009)

Article Microbiology

Review: Microbiological quality and safety of fruit juices—past, present and future perspectives

Alline Artigiani Lima Tribst et al.

CRITICAL REVIEWS IN MICROBIOLOGY (2009)

Article Agriculture, Multidisciplinary

Mechanisms of Hop Inhibition: Hop Ionophores

Juergen Behr et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Agriculture, Multidisciplinary

Application of Natural Antimicrobials for Food Preservation

Brijesh K. Tiwari et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Biotechnology & Applied Microbiology

Control of Listeria monocytogenes on Frankfurters by Dipping in Hops Beta Acids Solutions

Cangliang Shen et al.

JOURNAL OF FOOD PROTECTION (2009)

Review Plant Sciences

Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds

Marjan Van Cleemput et al.

JOURNAL OF NATURAL PRODUCTS (2009)

Letter Biotechnology & Applied Microbiology

Improved genome annotation for Zymomonas mobilis

Shihui Yang et al.

NATURE BIOTECHNOLOGY (2009)

Article Food Science & Technology

In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food

Ana Teresa Serra et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Article Food Science & Technology

Effects of acidity and molecular size on properties of beer bacteriostatic hop derivates

Carlos A. Blanco et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Review Food Science & Technology

Stress response of Escherichia coli

H. J. Chung et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)

Review Food Science & Technology

A review of hop resistance in beer spoilage lactic acid bacteria

Koji Suzuki et al.

JOURNAL OF THE INSTITUTE OF BREWING (2006)

Article Biotechnology & Applied Microbiology

Complete genome sequence of the acetic acid bacterium Gluconobacter oxydans

C Prust et al.

NATURE BIOTECHNOLOGY (2005)

Review Food Science & Technology

Enhancing the microbiological stability of malt and beer - A review

A Vaughan et al.

JOURNAL OF THE INSTITUTE OF BREWING (2005)

Article Biotechnology & Applied Microbiology

Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts

G Gil et al.

BIOTECHNOLOGY LETTERS (2004)

Review Food Science & Technology

Essential oils: their antibacterial properties and potential applications in foods - a review

S Burt

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Food Science & Technology

Investigating the antimicrobial efficacy of a lactococcal bacteriocin for the development of microbiologically stable beer

A Vaughan et al.

JOURNAL OF THE INSTITUTE OF BREWING (2004)

Review Food Science & Technology

Beer spoilage bacteria and hop resistance

K Sakamoto et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Biotechnology & Applied Microbiology

Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by ethanol

C Barker et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)