Inhibitory Effects of Iso-α and β Hop Acids Against Pediococcus pentosaceus

  • Delia MICHIU University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur Street, 400372, Cluj-Napoca
  • Frank DELVIGNE Liège University, Gembloux Agro Bio-Tech., Bio-industry Unit, CWBI, Passage des Déportés 2, 5030 Gembloux
  • Nicolas MABON Liège University, Gembloux Agro Bio-Tech., Bio-industry Unit, CWBI, Passage des Déportés 2, 5030 Gembloux
  • Mirela JIMBOREAN University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur Street, 400372, Cluj-Napoca
  • Melinda FOGARASI University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur Street, 400372, Cluj-Napoca
  • Mihaela MIHAI University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur Street, 400372, Cluj-Napoca
  • Maria TOFANĂ University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Science and Technology, 3-5 Mănăştur Street, 400372, Cluj-Napoca
  • Philippe THONART Liège University, Gembloux Agro Bio-Tech., Bio-industry Unit, CWBI, Passage des Déportés 2, 5030 Gembloux
Keywords: cell viability; hop acids; inhibition; Pediococcus pentosaceus; Saccharomyces cerevisiae

Abstract

The goal of the research was to assess the inhibitory effects of  hop extracts, iso-α and β acids, against Pediococcus pentosaceus bacteria, during a short incubation period, both in liquid selective media (high pH values) and beer wort fermentation (low pH values) and testing if the identified iso-α acid stress changes the activity of S. cerevisiae boulardii yeast and ethanol production. Flow cytometry analysis was used for bacterial and yeast cell viability. In relation to the antibacterial activity of β-acids, a lower viability of Pediococcus pentosaceus cells was observed after a short incubation period in selective media, under iso-α acid stress. In beer wort, for a mixed culture with P. pentosaceus bacteria and S. cerevisiae boulardii yeast, under iso-α acid stress conditions at pH 4.0-5.0, Pediococcus pentosaceus exhibited lower cell viability (20.7%) than in selective media (61.4%). Regarding iso-α hop acid on S. cerevisiae boulardii yeast, the results showed that iso-α does not change the S. cerevisiae activity but prevents the culture from being contaminated by Pediococcus pentosaceus. The results highlighted reliable inhibitory effects of iso-α and β-acids against P. pentosaceus, both at pH 6.0-7.0 and pH 4.0-5.0, which open the possibility of hops being used as a supplement to prevent beverage contamination with spoilage microorganisms.

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Published
2019-12-10
How to Cite
MICHIU, D., DELVIGNE, F., MABON, N., JIMBOREAN, M., FOGARASI, M., MIHAI, M., TOFANĂ, M., & THONART, P. (2019). Inhibitory Effects of Iso-α and β Hop Acids Against Pediococcus pentosaceus. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(4), 1316-1322. https://doi.org/10.15835/nbha47411687
Section
Research Articles