Maintenance of the anaerobic beer spoilage bacteria Pectinatus and Megasphaera

Maija-Liisa Suihko (Corresponding Author), Auli Haikara

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)

Abstract

The preservation of Pectinatus and Megasphaera strains by freeze-drying and freezing, using different working methods and protective agents, was studied.Pectinatus strains isolated from beer, and all theMegasphaera strains, recovered well after freeze-drying and after freezing in reducing conditions. However, the recovery ofPectinatus strains isolated from yeast cultures was, in most of the conditions tested, very low, and after 2 years storage, they were almost non-viable. The only satisfactory method for these strains was rapid freezing in liquid nitrogen using 5% DMSO as protective agent.
Original languageEnglish
Pages (from-to)33-41
JournalFood Microbiology
Volume7
Issue number1
DOIs
Publication statusPublished - 1990
MoE publication typeA1 Journal article-refereed

Fingerprint

Pectinatus
Megasphaera
Freezing
Protective Agents
Freeze Drying
Maintenance
Bacteria
freezing
freeze drying
Dimethyl Sulfoxide
Nitrogen
Yeasts
beers
spoilage bacteria
yeasts
liquids
nitrogen
methodology

Keywords

  • Pectinatus

Cite this

Suihko, Maija-Liisa ; Haikara, Auli. / Maintenance of the anaerobic beer spoilage bacteria Pectinatus and Megasphaera. In: Food Microbiology. 1990 ; Vol. 7, No. 1. pp. 33-41.
@article{9e4ac22cd7e14c7cbb33bbf2ba97a440,
title = "Maintenance of the anaerobic beer spoilage bacteria Pectinatus and Megasphaera",
abstract = "The preservation of Pectinatus and Megasphaera strains by freeze-drying and freezing, using different working methods and protective agents, was studied.Pectinatus strains isolated from beer, and all theMegasphaera strains, recovered well after freeze-drying and after freezing in reducing conditions. However, the recovery ofPectinatus strains isolated from yeast cultures was, in most of the conditions tested, very low, and after 2 years storage, they were almost non-viable. The only satisfactory method for these strains was rapid freezing in liquid nitrogen using 5{\%} DMSO as protective agent.",
keywords = "Pectinatus",
author = "Maija-Liisa Suihko and Auli Haikara",
year = "1990",
doi = "10.1016/0740-0020(90)90005-3",
language = "English",
volume = "7",
pages = "33--41",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Elsevier",
number = "1",

}

Maintenance of the anaerobic beer spoilage bacteria Pectinatus and Megasphaera. / Suihko, Maija-Liisa (Corresponding Author); Haikara, Auli.

In: Food Microbiology, Vol. 7, No. 1, 1990, p. 33-41.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Maintenance of the anaerobic beer spoilage bacteria Pectinatus and Megasphaera

AU - Suihko, Maija-Liisa

AU - Haikara, Auli

PY - 1990

Y1 - 1990

N2 - The preservation of Pectinatus and Megasphaera strains by freeze-drying and freezing, using different working methods and protective agents, was studied.Pectinatus strains isolated from beer, and all theMegasphaera strains, recovered well after freeze-drying and after freezing in reducing conditions. However, the recovery ofPectinatus strains isolated from yeast cultures was, in most of the conditions tested, very low, and after 2 years storage, they were almost non-viable. The only satisfactory method for these strains was rapid freezing in liquid nitrogen using 5% DMSO as protective agent.

AB - The preservation of Pectinatus and Megasphaera strains by freeze-drying and freezing, using different working methods and protective agents, was studied.Pectinatus strains isolated from beer, and all theMegasphaera strains, recovered well after freeze-drying and after freezing in reducing conditions. However, the recovery ofPectinatus strains isolated from yeast cultures was, in most of the conditions tested, very low, and after 2 years storage, they were almost non-viable. The only satisfactory method for these strains was rapid freezing in liquid nitrogen using 5% DMSO as protective agent.

KW - Pectinatus

U2 - 10.1016/0740-0020(90)90005-3

DO - 10.1016/0740-0020(90)90005-3

M3 - Article

VL - 7

SP - 33

EP - 41

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 1

ER -