Beer-spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality.

Abstract

To meet demands for fresh flavor and unique taste from beer consumer, there is an increase in the popularity of craft beer, which is more susceptible to microbial contamination than the industry beer. A beer‐spoilage strain was isolated from craft beer and identified as Staphylococcus xylosus strain BS7. The isolate BS7 showed that high beer‐spoilage ability at low temperature (4°C), low pH (4.0) and high ethanol concentration (7.0%, v/v). Compared with the other known strains of S. xylosus, strain BS7 was resistant to hop compounds and had an evolutionary stability in hop resistance. Strain BS7 was able to grow quickly and utilizes nutrients in commercial beer, produces organic acids and biogenic amines, and changes beer flavor profile. These results suggest that S. xylosus strain BS7 is a beer‐spoilage strain with the danger, which can lead to the beer‐spoilage issues during craft beer production.