ReviewJournal of microbiology and biotechnology2020
Spoilage Lactic Acid Bacteria in the Brewing Industry.
Review in Journal of microbiology and biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
14 citing papers in PubMed, 42 citations in OpenAlex.
- A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: from mechanistic insights to regulatory challenges.Food science of animal resources · 2026Review
- Native microorganisms as natural enhancers in craft beer and wine production.Frontiers in microbiology · 2026Review
- Ethanolphilic lactic acid bacteriumApplied and environmental microbiology · 2025Article
- Resilient sustainable current and emerging technologies for foodborne pathogen detection.Sustainable food technology · 2025Review
- Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization.Foods (Basel, Switzerland) · 2024Article
- Comparative analysis of sensory features, microbial diversity, and their correlations in light-flavor Daqu from different regions.Food science & nutrition · 2024Article
- Isolation and identification of chlorate-reducingMicrobiology (Reading, England) · 2023Article
- Genomic Analysis and In Vitro Investigation of the Hop Resistance Phenotype of Two NovelMicroorganisms · 2023Article
- Model-driven approach for the production of butyrate from COFrontiers in microbiology · 2022Article
- Recent Advancements in the Technologies Detecting Food Spoiling Agents.Journal of functional biomaterials · 2021Review
- Probiotic and Potentially Probiotic Yeasts-Characteristics and Food Application.Foods (Basel, Switzerland) · 2021Review
- Pathogenic and Virulence Factor Detection on Viable but Non-culturable Methicillin-ResistantFrontiers in microbiology · 2021Article
- Formation and Control of the Viable but Non-culturable State of Foodborne PathogenFrontiers in microbiology · 2020Article
- First Report on the Rapid Detection and Identification of Methicillin-ResistantFrontiers in microbiology · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.