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While able to grow in the presence of hops, the presence of hops still inhibits ''P. damnosus''. For example, one study found that in the presence of 15 IBU, lactic acid production was reduced by ~82%. Exposure to 15 IBU also increased diacetyl production by 350%, while 2,3-pentanedione (buttery, nutty, toasted, caramellic, diacetyl and acetoin notes <ref>[http://www.thegoodscentscompany.com/data/rw1003991.html "acetyl propionyl ". The Good Scents Company. Retrieved 01/18/2017.]</ref>) was decreased by 25%. Interestingly, exposure to 3% ABV and no hops reduced the production of diacetyl and 2,3-pentanedione by about 20%. The addition of vitamins, specifically thiamine (vitamin B1) and riboflavin (vitamin B2), increased the production of lactic acid in the presence of 15 IBU or no hops by about 15-30%. However, thiamine also increased diacetyl production by 100-125% and 2,3-pentadione production by 20-30% without the presence of hops. In the presence of 15 IBU, thiamine and/or riboflavin increased diacetyl production by about 26-36% and 2,3-pentadione by about 40-114% <ref>[http://onlinelibrary.wiley.com/doi/10.1002/jib.385/full The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Barry Hucker, Melinda Christophersen, Frank Vriesekoop. 2017.]</ref>. Strains that are grown exposed to small amounts of iso-alpha acids can be adapted to survive higher amounts up to ~150 μg mL<sup>1</sup>. The implications of this in brewing mean that the bacteria can enter any stage of the process and remain in undetectable amounts until it adapts to higher IBU conditions and then potentially spoils beer <ref name="Garcia-Garcia" />.
It was reported that one strain of ''Pedioccoccus pentosaceus'' was can be inhibited by a minimum of 50 mg/l of iso-alpha acids and beta acids (although beta acids are not soluble in beer or 15 mg/l wort) and that the power of beta inhibition by these hop acids is greater in beer fermentation than it is on MRS media (due to the lower pH of beer and the MRS media was 6-7)presence of ethanol. Beta Hop acids are not soluble , in beer or wort unless they become oxidizedgeneral, so lose their antimicrobial properties as the study only looked at the effect pH of iso-alpha acids in beertheir solution rises to around 5.5 <ref>[https://www.notulaebotanicae.ro/index.php/nbha/article/view/11687 Inhibitory Effects of Iso-α and β Hop Acids Against Pediococcus pentosaceus. Delia MICHIU, Frank DELVIGNE, Nicolas MABON, Mirela JIMBOREAN, Melinda FOGARASI, Mihaela MIHAI, Maria TOFANĂ, Philippe THONART. 2019.]</ref>
====Mixed Culture Influence====