The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury
Abstract
:1. Introduction
2. Materials and Methods
2.1. Bacterial Identification and Culture Conditions
2.2. Model Suspensions and Beers
2.3. HHP Device and Process Parameters
2.4. Analytical Methods
- N0—the number of bacteria before the HHP treatment (control sample)
- Nt—the the number of bacteria after the HHP treatment
- NA [CFU/mL]—number of colonies obtained on non-selective MRS agar
- SA [CFU/mL]—number of colonies obtained on selective MRS agar + 2% NaCl
- t—time period
2.5. Analysis of Growth Inhibition across a Range of Hop Concentrations
- Lt—OD at time t;
- t—time (h);
- A—asymptotic OD value as t decreases indefinitely;
- B—relative growth rate at D;
- C—the asymptotic amount of growth that occurs as t increases indefinitely;
- D—time at which the absolute growth rate is at its maximum (h).
- ODmax—the highest value of optical density observed during the process
- ODmin—the lowest value of optical density observed during the process
2.6. Statistical Analyses
3. Results
3.1. Growth Inhibition across a Range of Hop Concentrations
3.2. The Influence of Pressurization Conditions on Survivability and Sublethal Injuries
3.3. Effect of Storage on Survival and Regeneration of HHP-Sublethally Injured Lb. brevis KKP 3574
3.4. Effect of Pressure on the Survivability and Sublethal Injuries of Lb. brevis KKP 3574 Cells from Different Growth Phases
3.5. Effect of Storage Time on the Survivability and Sublethal Injuries of Lb. brevis KKP 3574 Cells Subjected to Pressurization in the Stationary and Logarithmic Growth Phases
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Name | Viena Lager Beer | Pale Lager Beer | 10% Wort |
---|---|---|---|
Type | unfiltered full beer | pasteurized, light beer | semi-product for beer production |
Alcohol, % (m/m) | 4.62 ± 0.16 | 4.31 ± 0.15 | - |
Alcohol, % (v/v) | 5.91 ± 0.16 | 5.45 ± 0.15 | - |
Apparent Extract, % (w/w) | 2.88 ± 0.09 | <0.50 | - |
Real Extract, % (w/w) | 4.99 ± 0.06 | 2.03 ± 0.03 | - |
Original wort Extract, % (m/m) | 13.85 ± 0.14 | 10.46 ± 0.11 | 10.00 ± 0.2 |
Bitterness (International Bitterness Units—IBUs) | 20.0 | 20.4 | - |
5 IBU | 10 IBU | 20 IBU | 30 IBU | Beer 43.6 IBU | Control | |
---|---|---|---|---|---|---|
MRS broth concentrate (2×) | 50% | 50% | 50% | - | - | 50% |
MRS broth concentrate (4×) | - | - | - | 25% | - | - |
Water | 12.5% | 25% | - | - | 50% | |
Beer (40 IBU) | 37.5% | 25% | 50% | 75% | - | - |
Beer (43.6 IBU) | - | - | - | - | 100% | - |
Medium | μ | ΔOD |
---|---|---|
Control | 0.171 ± 0.003 e | 1.696 ± 0.006 e |
5 IBU | 0.252 ± 0.004 f | 1.829 ± 0.006 f |
10 IBU | 0.168 ± 0.004 d | 1.611 ± 0.011 d |
20 IBU | 0.101 ± 0.004 c | 1.189 ± 0.029 c |
30 IBU | 0.035 ± 0.001 b | 0.555 ± 0.038 b |
Beer 43.6 IBU | 0.018 ± 0.001 a | 0.480 ± 0.016 a |
Pressure [MPa]/Time [min] | 10% Wort | Pale Lager Beer | Viena Lager Beer |
---|---|---|---|
log [CFU/mL] | |||
300/5 | 0.52 ± 0.07 aA | 1.08 ± 0.23 aB | 2.96 ± 0.08 aC |
400/5 | 5.03 ± 0.27 bA | 6.99 ± 0.49 bB | 6.96 ± 0.54 bC |
500/5 | 7.07 ± 0.75 cA | 7.77 ± 0.86 cB | 7.59 ± 0.32 cC |
Pressure [MPa]/Time [min] | 10% Wort | Pale Lager Beer | Viena Lager Beer |
---|---|---|---|
log [CFU/mL] | |||
300/5 | 0.24 ± 0.02 aB | 0.06 ± 0.00 aA | 0.04 ± 0.01 bA |
400/5 | 1.09 ± 0.03 bB | 0.07 ± 0.01 aA | 0.01 ± 0.00 aA |
500/5 | 0.18 ± 0.00 aB | 0.33 ± 0.01 bC | 0.01 ± 0.00 aA |
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Nasiłowska, J.; Sokołowska, B.; Woszczyk, M.; Bucka-Kolendo, J.; Wojtczak, A. The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury. Beverages 2024, 10, 83. https://doi.org/10.3390/beverages10030083
Nasiłowska J, Sokołowska B, Woszczyk M, Bucka-Kolendo J, Wojtczak A. The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury. Beverages. 2024; 10(3):83. https://doi.org/10.3390/beverages10030083
Chicago/Turabian StyleNasiłowska, Justyna, Barbara Sokołowska, Marzena Woszczyk, Joanna Bucka-Kolendo, and Adrian Wojtczak. 2024. "The Effect of High Pressure on Levilactobacillus brevis in Beer—Inactivation and Sublethal Injury" Beverages 10, no. 3: 83. https://doi.org/10.3390/beverages10030083