This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer-spoilage strain, Lactobacillus caseiBM-LC14617. Induction on the VBNC state of L. casei strain BM-LC14617 was conducted by both low-temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resusc...

We observed the beer drinking behavior of 308 university students in several bar and party settings. The following relationships were found: males drinking beer in bars consumed 0.92 oz per min; females drank less beer than males, and stayed in a bar for a longer time period; patrons drank significantly more beer when drinking in groups and when purchasing beer in pitchers versus cups or bottle...

Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients); however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in ...

The first case of severe hyponatremia, since referred to as beer potomania, in a heavy beer drinker patient was reported in 1972. Excessive consumption of beer in particular, which has a low solute content, may result in severe hyponatremia. We report a case of severe hyponatremia that occurred in a patient who, owing to his underlying colon cancer, was drinking beer and ingesting little food.

An unusual syndrome of hyponatremia was described in eer drinkers dating back to the early 1970s. The syndrome beer potomania” is used to describe a patient who presents ith hyponatremia in conjunction with low daily solute ntake and excessive beer drinking. This pathophysiological tate results in patients at serious risk of rapid correction of yponatremia and its neurological sequelae. This ar...

This study was conducted to identify bacteria encountered and some biochemical changes which occurred during the production of sorghum lager beer. Sensory evaluation was also carried out to compare physical properties of the beer with industrially manufactured lager beer. Erwinia, Enterobacter, Bacillus, Flavobacterium, Streptococcus, Acetobacter Lactobacillus, Acinetobacter and Aerococcus spec...

Many factors influence alcohol absorption, yet few studies have addressed the issue of whether or not experimental manipulations themselves may affect alcohol absorption. The current balanced placebo design study comparing the expectancy effects of root beer and non-alcoholic beer vehicles resulted in significantly lower blood alcohol levels in the root beer condition than in the beer condition...

This paper describes a sensorial aroma extract dilution analysis (AEDA) approach to the analysis of beer aromas derived from hops. To obtain an extract with an odor representative of the original product, the XAD extraction procedure was applied and the experimental conditions were optimized. The aromagrams of three beers were compared: one brewed without hops, one brewed with Saaz hop pellets,...

In Consumer Reports, April, 1978, the results of a taste test were reported. Consumer Reports commented, "we don't consider this result to be statistically significant." At the time, Miller had just bought Lowenbrau and Consumer's Union wanted to know if people could tell the difference between the two beers. Twenty-four tasters were given three carefully disguised glasses, one of the three wit...

AIM Using a binge-drinking mouse model, we aimed to determine whether hops (Humulus lupulus) in beer is involved in the less damaging effects of acute beer consumption on the liver in comparison with ethanol. METHODS Female C57BL/6 J mice were either fed one iso-alcoholic and iso-caloric bolus dose of ethanol, beer, beer without hops (6 g ethanol/kg body weight) or an iso-caloric bolus of mal...