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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40567
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dc.creatorAllan Richard Gomes Munfordpt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorLeonardo do Prado-Silvapt_BR
dc.creatorAline Crucellopt_BR
dc.creatorFernanda Bovo Campagnollopt_BR
dc.creatorRafael Djalma Chavespt_BR
dc.creatorJuan Martin Oteizapt_BR
dc.creatorAnderson de Souza Sant'anapt_BR
dc.date.accessioned2022-03-29T20:39:55Z-
dc.date.available2022-03-29T20:39:55Z-
dc.date.issued2017-11-
dc.citation.volume81pt_BR
dc.citation.spage126pt_BR
dc.citation.epage136pt_BR
dc.identifier.doi10.1016/j.foodcont.2017.06.003pt_BR
dc.identifier.issn09567135pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40567-
dc.description.resumoThe aim of this study was to assess the occurrence of sporeforming bacteria in different types of beers (n = 163) and to assess the presence of hor genes in the isolates. Additionally, the study aimed to evaluate the fate of five representative sporeforming bacteria harboring horA and horC genes in alcohol-free and lager beers. Two hundred and sixty (n = 260) sporeforming bacteria belonging to eight different genera were isolated from beers, i.e., Bacillus (n = 118), Paenibacillus (n = 89) and Brevibacillus (n = 41), Lysinbacillus (n = 6), Cohnella (n = 3), Rummeliibacillus (n = 1), Alicyclobacillus (n = 1), and Anoxybacillus (n = 1), respectively. A predominance of members within the Bacillus cereus sensu lato (n = 72; 27.1%), followed by B. megaterium (n = 18; 7%), P. validus (n = 16; 6.1%), P. humicus (n = 13; 5%), P. alginolyticus (n = 13; 5%) and Br. brevis (n = 13; 5%) was observed in beer samples analyzed. Only 5% (n = 14) out of 260 sporeforming bacterial isolates recovered from beers harbored one or both horA and horC genes. Only one (0.3%) isolate, i.e., Bacillus cereus sensu lato (identified as B. thuringiensis LMQA 206) presented both horA and horC genes. None of the five bacterial sporeforming strains harboring horA or horC genes inoculated was able to grow in the beers throughout the storage period studied, and no spoilage was detected. The results of this study indicated a widespread occurrence of sporeforming bacteria in several types of beers from different brands, highlighting that measures should be taken to reduce the occurrence of sporeforming bacteria considering stability and safety concerns.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Controlpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectBrewerypt_BR
dc.subjectGrowth potentialpt_BR
dc.subjectBeveragept_BR
dc.subjectSporespt_BR
dc.subjectFermentationpt_BR
dc.subjectContaminationpt_BR
dc.subjectFood spoilagept_BR
dc.subjectFood safetypt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCervejapt_BR
dc.titleSporeforming bacteria in beer: occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beerspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S095671351730302Xpt_BR
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