title: The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.
abstract: OBJECTIVE
  To identify a biological preservative that can protect beer from microbial contamination, which often results in the production of turbidity and off-flavor.
  
  
  RESULTS
  The antimicrobial activity of a chitooligosaccharide against beer-spoilage bacteria and its effect on the fermentation performance of brewer's yeast was studied. Chitooligosaccharide with an average 2 kDa molecular weight was the best at inhibiting all tested beer-spoilage bacteria. The application of chitooligosaccharide in the brewing process did not influence the fermentation of brewer's yeast. The change in beer performance induced by the contamination of Lactobacillus brevis could be effectively controlled by application of chitooligosaccharide in the beer brewing process.
  
  
  CONCLUSIONS
  The experimental data suggested that chitooligosaccharide should be an excellent preservative to inhibit beer-spoilage bacteria in the brewing process and in the end product.
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China.
authors.forename: Xue
authors.initials: X
authors.lastname: Zhao
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China.
authors.forename: Zhimin
authors.initials: Z
authors.lastname: Yu
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China.
authors.forename: Ting
authors.initials: T
authors.lastname: Wang
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China.
authors.forename: Xuan
authors.initials: X
authors.lastname: Guo
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China.
authors.forename: Jing
authors.initials: J
authors.lastname: Luan
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China.
authors.forename: Yumei
authors.initials: Y
authors.lastname: Sun
authors.affiliation: School of Biological Engineering, Dalian Polytechnic University, Gangjingqu, Dalian, 116034, People's Republic of China. xianzhen@mail.com.
authors.forename: Xianzhen
authors.initials: X
authors.lastname: Li
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology*; D001515:Beer / Q000382:microbiology*; D002686:Chitin / Q000031:analogs & derivatives* / Q000494:pharmacology; D048271:Chitosan; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D007778:Lactobacillus / Q000187:drug effects*; D009844:Oligosaccharides; D012441:Saccharomyces cerevisiae / Q000254:growth & development
chemical_list: D000890:Anti-Infective Agents; D009844:Oligosaccharides; C493484:oligochitosan; D002686:Chitin; D048271:Chitosan
keywords: Antibacterial activity; Beer; Beer-spoilage bacteria; Chitooligosaccharide; Fermentation performance