The role of acetic acid bacteria in brewing and their detection in operation

Petra Kubizniaková,Martina Brožová,Lucie Kyselová,Dagmar Matoulková,Katarína Hanzalíková

doi:10.18832/kp2021.67.511

Petra Kubizniaková, Martina Brožová + Show 3 more

Open Access

https://doi.org/10.18832/kp2021.67.511

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Abstract

Acetic acid bacteria (AAB) are often considered a threat of the past because today’s equipment allows to perform post-fermentation processes under greatly reduced level of oxygen. This paper deals with the current importance of AAB in brewing. The risk of contamination as well as functional role in spontaneously fermented sour beers is reviewed. The main harmful effect of AAB lies in the direct spoilage of draft beer and formation of biofilms, most often in dispensing systems. On contrary AAB seems to be indispensable in the case of sour beer production. A key issue of AAB in brewing environment is their (early) detection and identification. Therefore, part of this study is devoted to both the latest sophisticated methods and also those of traditional cultivation. which are still prevalent in operating laboratories due to their cost and easy implementation. Finally, the experimental and pictorial material is added as a guide for operations that have less experience with AAB.

Highlights

A group of gram-negative bacteria capable of oxidizing ethanol or sugar to acetic acid is known as acetic acid bacteria (AAB)
These bacteria were discovered more than 150 years ago by Louis Pasteur who first described these microorganisms as agents for vinegar production (Lynch et al, 2019; Hommel and Ahnert, 1999)
AAB pose only a small risk of contamination compared to wild yeasts, lactic acid bacteria or strict anaerobes, their presence in brewing environment cannot be overlooked

Summary

Introduction

A group of gram-negative bacteria capable of oxidizing ethanol or sugar to acetic acid is known as acetic acid bacteria (AAB). These bacteria were discovered more than 150 years ago by Louis Pasteur who first described these microorganisms as agents for vinegar production (Lynch et al, 2019; Hommel and Ahnert, 1999). Several species of AAB are used in food industry e.g. to produce vinegar, kombucha, kefir, acidic beer, cocoa-based products, coffee, etc. Production of biopolymers such as cellulose or acetan should be mentioned as well as the significance of AAB in vitamin C production (Lynch et al, 2019; Papalexandratou et al, 2009)

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