Inhibitory Effects of Iso-α and β Hop Acids Against Pediococcus pentosaceus
DOI:
https://doi.org/10.15835/nbha47411687Keywords:
cell viability; hop acids; inhibition; Pediococcus pentosaceus; Saccharomyces cerevisiaeAbstract
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.
References
Bayrock DP, Ingledew WM (2004). Inhibition of yeast by lactic acid bacteria in continuous culture: nutrient depletion and/or acid toxici. Journal of Industrial Microbiology and Biotechnology 31(8):362-368.
Behr J, Israel L, Gänzle MG, Vogel RF (2007). Proteomic approach for characterization of hop-inducible proteins in Lactobacillus brevis. Applied and Environmental Microbiology 73(10):3300-3306.
Behr J, Vogel RF (2009). Mechanisms of hop inhibition: hop ionophores. Journal of Agricultural and Food Chemistry 57(14):6074-6075.
Blanco C, Rojas A, Nimubona D (2007). Effects of acidity and molecular size on bacteriostatic properties of beer hop derivates. Trends in Food Science & Technology 18(3):144-149.
Buggey LA, Price A, Stapely SJ (2001). The antibacterial activity of hop compounds. In: Proceedings of the 48th International Hop Growers Convention, Canterbury, UK.
Cermák P, Palečková V, Houška M, Strohalm J, Novotná P, Mikyška A,...Sikorová M (2015). Inhibitory effects of fresh hops on Helicobacter pylori strains. Czech Journal of Food Sciences 33(4):302-307.
Cermak P, Olsovska J, Mikyska A, Dusek M, Kadleckova Z, Vanicek J, ... Bostik P (2017). Strong antimicrobial activity of xanthohumol and other derivatives from hops (Humulus lupulus L.) on gut anaerobic bacteria. Apmis 125(11):1033-1038.
Cleemput V, Cattoor MKK, De Bosscher G, Haegeman D, De Keukeleire AH (2009). Hop (Humulus lupulus)-Derived bitter acids as multipotent bioactive compounds. Journal of Natural Products 72(6):1220-1230.
Delvigne F, Brognaux A, Gorretb N, Neubauerc P, Delafossed A, Collignond ML, ... Thonart P (2011). Characterization of the response of GFP microbial biosensors sensitive to substrate limitation in scale-down bioreactors. Biochemical Engineering Journal 55(2):131-139.
Garcia-Garcia JH, Damas-Buenrostro LC, Cabada-Amaya JC, Elias-Santos M, Pereyra-Alférez B (2016). Pediococcus damnosus strains isolated from a brewery environment carry the horA gene. Journal of the Institute of Brewing 123(1):77-80.
Gerhauser C (2005). Broad spectrum antiinfective potential of xanthohumol from hop (Humulus lupulus L.) in comparison with activities of other hop constituents and xanthohumol metabolites. Molecular Nutrition and Food Research 49(9):827-831.
Haakensen M, Schubert A, Ziola B (2009). Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates. International Journal of Food Microbiology 130(1):56-60.
Hrncic MK, Španinger E, Košir IJ, Knez Z, Bren U (2019). Hop compounds: extraction techniques, chemical analyses, antioxidative, antimicrobial, and anticarcinogenic effects. Nutrients 11(2):257-294.
Iijima K, Asano S, Suzuki K, Ogata T, Kitagawa Y (2008). Multiplex PCR to detect beer-spoilage bacteria. Bioscience, Biotechnology, and Biochemistry 72(10):2764-2766.
Jyoti Das A, Jyoti Das M, Miyaji T, Deka SC (2019). Growth and metabolic characterization of four lactic acid bacteria species isolated from rice beer prepared in Assam, India. Access Microbiology 1(4):1-14.
Maifreni M, Frigo F, Bartolomeoli I, Buiatti S, Picon S, Marino M (2015). Bacterial biofilm as a possible source of contamination in the microbrewery environment. Food Control 50:809-814.
Muthaiyan A, Limayem A, Ricke SC (2011). Antimicrobial strategies for limiting bacterial contaminants in fuel bioethanol fermentations. Progress in Energy and Combustion Science 37(3):4-13.
Obi CN (2017). Brewery contaminants, challenges and remedies - a review. Nigerian Journal of Microbiology 31(1):3926-3940.
Olsovska J, Bostikova V, Dusek M, Jandovska V, Bogdanova K, Cermak P, ... Kolar M (2016). Humulus lupulus L. (hops) – a valuable source of compounds with bioactive effects for future therapies. Military Medical Science Letters (Voj Zdrav Listy) 85(1):19-30.
Pinto MGV, Pasteris SE, Strasser de Saad AM (2004). Glycerol catabolism by Pediococcus pentosaceus isolated from beer. Food Microbiology 21(1):111-118 .
Sakamoto K, Konings WN (2003). Beer spoilage bacteria and hop resistance. International Journal of Food Microbiology 89(2-3):112-114.
Skinner-Nemec KA, Nichols NN, Leathers TD (2007). Biofilm formation by bacterial contaminants of fuel ethanol production. Biotechnology Letters 29(3):379-383.
Takahashi M, Kita Y, Kusaka K, Mizuno A, Goto-Yamamoto N (2014). Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method. Journal of Applied Microbiology 118(2):454-469.
Vaughan A, O’Sullivan T, Van Sinderen D (2005). Enhancing the Microbiological stability of malt and beer - a review. Journal of the Institute of Brewing 111(4):355-31.
Zanoli P, Zavatti M (2008). Pharmacognostic and pharmacological profile of Humulus lupulus L. Journal of Ethnopharmacology 116(3):383-396.
Zhao Y, Knøchel S, Siegumfeldt H (2017). Heterogeneity between and within strains of Lactobacillus brevis exposed to beer compounds. Frontiers in Microbiology 8(239):1-13.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 Delia MICHIU, Frank DELVIGNE, Nicolas MABON, Mirela JIMBOREAN, Melinda FOGARASI, Mihaela MIHAI, Maria TOFANĂ, Philippe THONART
This work is licensed under a Creative Commons Attribution 4.0 International License.
License:
Open Access Journal:
The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.