Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju)
The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogen...
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| Veröffentlicht in: | Journal of food protection 2015-04, Vol.78 (4), p.812-818 |
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| creator | Jeon, Se Hui Kim, Nam Hee Shim, Moon Bo Jeon, Young Wook Ahn, Ji Hye Lee, Soon Ho Hwang, In Gyun Rhee, Min Suk |
| description | The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed. |
| doi_str_mv | 10.4315/0362-028X.JFP-14-431 |
| format | Article |
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Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-14-431</identifier><identifier>PMID: 25836410</identifier><language>eng</language><publisher>United States: Elsevier Limited</publisher><subject>Acetic acid ; Acids ; Alcohol ; Alcoholic beverages ; Alcoholic Beverages - microbiology ; Bacillus cereus ; Bacillus cereus - isolation & purification ; Bacteria ; Bacteria - isolation & purification ; Beer ; Beer - microbiology ; Beverages ; Campylobacter ; Campylobacter jejuni ; Clostridium perfringens ; Colony Count, Microbial ; E coli ; Enterobacteriaceae - isolation & purification ; Escherichia coli ; Fermentation ; Food safety ; Fruit ; Fruits ; Fungi ; Listeria ; Listeria monocytogenes ; Manufacturing ; Microbiology ; Microorganisms ; Oryza ; Pasteurization ; Pathogens ; Raw materials ; Salmonella ; Sodium ; Staphylococcus aureus ; Vitaceae ; Vitis ; Wine - microbiology ; Wines ; Yersinia enterocolitica</subject><ispartof>Journal of food protection, 2015-04, Vol.78 (4), p.812-818</ispartof><rights>Copyright Allen Press Publishing Services Apr 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c480t-1cb6f66ea4785b8a12559688fe0b640571c39ec52e3157b587593819c468825e3</citedby><cites>FETCH-LOGICAL-c480t-1cb6f66ea4785b8a12559688fe0b640571c39ec52e3157b587593819c468825e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25836410$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jeon, Se Hui</creatorcontrib><creatorcontrib>Kim, Nam Hee</creatorcontrib><creatorcontrib>Shim, Moon Bo</creatorcontrib><creatorcontrib>Jeon, Young Wook</creatorcontrib><creatorcontrib>Ahn, Ji Hye</creatorcontrib><creatorcontrib>Lee, Soon Ho</creatorcontrib><creatorcontrib>Hwang, In Gyun</creatorcontrib><creatorcontrib>Rhee, Min Suk</creatorcontrib><title>Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju)</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.</description><subject>Acetic acid</subject><subject>Acids</subject><subject>Alcohol</subject><subject>Alcoholic beverages</subject><subject>Alcoholic Beverages - microbiology</subject><subject>Bacillus cereus</subject><subject>Bacillus cereus - isolation & purification</subject><subject>Bacteria</subject><subject>Bacteria - isolation & purification</subject><subject>Beer</subject><subject>Beer - microbiology</subject><subject>Beverages</subject><subject>Campylobacter</subject><subject>Campylobacter jejuni</subject><subject>Clostridium perfringens</subject><subject>Colony Count, Microbial</subject><subject>E coli</subject><subject>Enterobacteriaceae - isolation & purification</subject><subject>Escherichia coli</subject><subject>Fermentation</subject><subject>Food safety</subject><subject>Fruit</subject><subject>Fruits</subject><subject>Fungi</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Manufacturing</subject><subject>Microbiology</subject><subject>Microorganisms</subject><subject>Oryza</subject><subject>Pasteurization</subject><subject>Pathogens</subject><subject>Raw materials</subject><subject>Salmonella</subject><subject>Sodium</subject><subject>Staphylococcus aureus</subject><subject>Vitaceae</subject><subject>Vitis</subject><subject>Wine - microbiology</subject><subject>Wines</subject><subject>Yersinia enterocolitica</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqNkc9u1DAQhy1ERZfSN0DIEpciNcWO_8Q-oopCqyI4tFJvluNMtl6ceLGTon0k3hJH2_bAidNI42--keeH0FtKzjij4iNhsq5Ire7Ori5-VJRXpfsCrajmvNJENy_R6hk5RK9z3hBCal3LV-iwFopJTskK_fnmXYqtjyGuvbMBd_4BUvbTDtuxw9sEDzbA6ADHHudt9MGuYf9kp_u4htE73Fo3QfIW-xG7OAyQnC-qHtIA4wQdtsHF-xgWFIq-KDI-aQHSKe7T7Cf8249wihP0pXY4-bJv31o27ezPzfzhDTrobchw_FiP0O3F55vzr9X19y-X55-uK8cVmSrqWtlLCZY3SrTK0loILZXqgbSSE9FQxzQ4UUM5YtMK1QjNFNWOF6gWwI7Qyd67TfHXDHkyg88OQrAjxDkbKhvJBOWC_wcqtWJaCFrQ9_-gmzinsXxkoRShqvgKxfdUySTncg6zTX6waWcoMUvqZonULJGakrqhfOmWsXeP8rkdoHseeoqZ_QVQEqk-</recordid><startdate>201504</startdate><enddate>201504</enddate><creator>Jeon, Se Hui</creator><creator>Kim, Nam Hee</creator><creator>Shim, Moon Bo</creator><creator>Jeon, Young Wook</creator><creator>Ahn, Ji Hye</creator><creator>Lee, Soon Ho</creator><creator>Hwang, In Gyun</creator><creator>Rhee, Min Suk</creator><general>Elsevier Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7X8</scope><scope>7QL</scope><scope>7QO</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201504</creationdate><title>Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju)</title><author>Jeon, Se Hui ; Kim, Nam Hee ; Shim, Moon Bo ; Jeon, Young Wook ; Ahn, Ji Hye ; Lee, Soon Ho ; Hwang, In Gyun ; Rhee, Min Suk</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c480t-1cb6f66ea4785b8a12559688fe0b640571c39ec52e3157b587593819c468825e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Acetic acid</topic><topic>Acids</topic><topic>Alcohol</topic><topic>Alcoholic beverages</topic><topic>Alcoholic Beverages - 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Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.</abstract><cop>United States</cop><pub>Elsevier Limited</pub><pmid>25836410</pmid><doi>10.4315/0362-028X.JFP-14-431</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acetic acid Acids Alcohol Alcoholic beverages Alcoholic Beverages - microbiology Bacillus cereus Bacillus cereus - isolation & purification Bacteria Bacteria - isolation & purification Beer Beer - microbiology Beverages Campylobacter Campylobacter jejuni Clostridium perfringens Colony Count, Microbial E coli Enterobacteriaceae - isolation & purification Escherichia coli Fermentation Food safety Fruit Fruits Fungi Listeria Listeria monocytogenes Manufacturing Microbiology Microorganisms Oryza Pasteurization Pathogens Raw materials Salmonella Sodium Staphylococcus aureus Vitaceae Vitis Wine - microbiology Wines Yersinia enterocolitica |
| title | Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju) |
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