INHIBITION OF BEER‐SPOILAGE LACTIC ACID BACTERIA BY NISIN

Abstract

149 strains of bacteria, mostly brewery contaminants able to spoil wort or beer, and 12 brewing strains of yeast (8 ale and 4 lager strains) have been screened using a well‐test assay for sensitivity to the food preservative, Nisin (E234), Nisin inhibited growth of 92% of the gram‐positive strains, predominantly lactic acid bacteria of the genera Lactobacillus and Pediococcus. In contrast, all 32 gram‐negative strains tested, except 3 Flavobacter strains, were Nisin‐resistant; in addition none of the brewing yeasts showed Nisin‐sensitivity. Therefore. Nisin has potential applications in preventing spoilage of worts or beers by lactic acid bacteria. 1985 The Institute of Brewing & Distilling