Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universall...

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...

While microbrewery has become very popular, energy efficiency is a great challenge to microbrewers which causes low profitability margins and poor environmental performance. With high heating rate, instantaneous water system (IWHS) potential alternative steam boiler for beer brewing. This study developed an integrated techno-economic analysis (TEA) life cycle assessment (LCA) to, the first time...

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...

On two generalisations of the final value theorem: scientific relevance, first applications, and physical foundations Emanuel Gluskin a b c & Joris Walraevens d a The Sea of Galilee Academic College, Israel b Department of Electrical Engineering, Holon Institute of Technology, Holon 58102, Holon, Israel c Department of Electrical Engineering, Ben Gurion University, Beer Sheva 84105, Israel d De...

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.

The pasteurization of beer occurs at the end industrial production, after fermentation. Generally, a mild thermal process (60°C) is employed aiming to inactivate fermenting yeast and potential spoilage microorganisms, thus extending shelf-life room temperature. heat treatment negatively affects original freshness flavor. In this study, using emerging non-thermal technologies, namely, high-press...

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...