Isolation and molecular identification of Lactobacillus brevis from spoilage craft beer in China

Abstract

Craft beer is a world-wide favorable and popular alcoholic beverage in recent years. However, craft beer usually spoiled by bacteria especially lactic acid bacteria because of bad management and quality control system in small-scale beer manufacturing microbreweries. This study investigated isolation and identification of Lactobacillus brevis from spoilage craft beer by phenotype identification and molecular analysis based on 16s rDNA sequencing.