دورية أكاديمية
Humulus lupulus and microbes: Exploring biotic causes for hop creep.
| العنوان: | Humulus lupulus and microbes: Exploring biotic causes for hop creep. |
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| المؤلفون: | Young J; University of California, Davis, Department of Food Science and Technology Davis, California, USA. Electronic address: jesyoung@ucdavis.edu., Oakley WRM, Fox G; University of California, Davis, Department of Food Science and Technology Davis, California, USA. |
| المصدر: | Food microbiology [Food Microbiol] 2023 Sep; Vol. 114, pp. 104298. Date of Electronic Publication: 2023 May 10. |
| نوع المنشور: | Journal Article; Review |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: London : Elsevier Original Publication: London ; Orlando : Academic Press, c1984- |
| مواضيع طبية MeSH: | Humulus* , beta-Amylase*, Dextrins ; alpha-Amylases ; Beer/analysis |
| مستخلص: | Background: Hop creep continues to present an unresolved issue for the brewing industry, specifically stemming from those hops added to beer during fermentation. Hops have been found to contain four dextrin-degrading enzymes: alpha amylase, beta amylase, limit dextrinase, and an amyloglucosidase. One recent hypothesis predicts that these dextrin-degrading enzymes could originate from microbes rather than the hop plant itself. Scope and Approach: This review begins by describing how hops are processed and used in the brewing industry. It will then discuss hop creep's origins with a new beer style, antimicrobial factors from hops and resistance mechanisms that bacteria use to counter them, and finally microbial communities that inhabit hops, focusing on whether they can produce the starch degrading enzymes which drive hop creep. After initial identification, microbes with possible links to hop creep were then run through several databases to search the genomes (if available) and for those specific enzymes. Key Findings and Conclusions: Several bacteria and fungi contain alpha amylase as well as unspecified glycosyl hydrolases, but only one contains beta amylase. Finally, this paper closes with a short summary of how abundant these organisms typically are in other flowers. Competing Interests: Declaration of competing interest None (Copyright © 2023 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Beer; Brewing; Glycosyl hydrolase; Hop creep; Humulus lupulus; Plant microbial community |
| المشرفين على المادة: | EC 3.2.1.2 (beta-Amylase) 0 (Dextrins) EC 3.2.1.1 (alpha-Amylases) |
| تواريخ الأحداث: | Date Created: 20230608 Date Completed: 20230612 Latest Revision: 20230612 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.fm.2023.104298 |
| PMID: | 37290874 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1095-9998 |
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| DOI: | 10.1016/j.fm.2023.104298 |