Brewing microbiology – Kocuria (Micrococcus) and cultivation methods for their detection – part 2

Authors

  • Petra Kubizniaková Research Institute of Brewing and Malting, Department of Microbiology, Lípová 15, 120 44 Praha 2, Czech Republic
  • Martina Brožová Research Institute of Brewing and Malting, Department of Microbiology, Lípová 15, 120 44 Praha 2, Czech Republic

DOI:

https://doi.org/10.18832/kp201820

Keywords:

aerobic bacteria, Kocuria, beer contamination, Micrococcus, Pediococcus

Abstract

This publication is a sequel to the study Microbiology of brewing – Kocuria (Micrococcus) and cultivation methods for their detection – part 1 (Matoulková and Kubizniaková, Kvasny Průmysl 64(1): 10–13, 2018). Growth was monitored in a set of 8 strains of Kocuria and Micrococcus on solidified culture media, e.g. MRS agar and its various modifications, the media Raka-Ray, NBB, UBA, etc. Under aerobic conditions, most strains of Kocuria were able to grow on UBA agar, which is designed to detect beer harmful microorganisms. Thus there is a higher likelihood of confusion of Kocuria with more risky Pediococcus and vice versa in laboratories, which do not apply anaerobic incubation conditions to detect lactic acid bacteria.

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Published

2018-08-15

How to Cite

Kubizniaková, P., & Brožová, M. (2018). Brewing microbiology – Kocuria (Micrococcus) and cultivation methods for their detection – part 2. KVASNY PRUMYSL, 64(4), 156–160. https://doi.org/10.18832/kp201820
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