title: First study on the formation and resuscitation of viable but nonculturable state and beer spoilage capability of Lactobacillus lindneri.
abstract: OBJECTIVE
  This study aimed to investigate the spoilage capability of Lactobacillus lindneri during the induction and resuscitation of viable but nonculturable (VBNC) state.
  
  
  METHODS
  L. lindneri strain was identified by sequencing the PCR product (amplifying 16S rRNA gene) using ABI Prism 377 DNA Sequencer. During the VBNC state induction by low temperature storage and beer adaption, total, culturable, and viable cells were assessed by acridine orange direct counting, plate counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids and diacetyl concentration were measured by reversed-phase high performance liquid chromatography and head dpace gas chromatography, respectively.
  
  
  RESULTS
  VBNC state of L. lindneri was successfully induced by both beer adaption and low temperature storage, and glycerol frozen stock was the optimal way to maintain the VBNC state. Addition of catalase was found to be an effective method for the resuscitation of VBNC L. lindneri cells. Furthermore, spoilage capability remained similar during the induction and resuscitation of VBNC L. lindneri.
  
  
  CONCLUSIONS
  This is the first report of induction by low temperature storage and resuscitation of VBNC L. lindneri strain, as well as the first identification of spoilage capability of VBNC and resuscitated L. lindneri cells. This study indicated that the potential colonization of L. lindneri strain in brewery environment, formation and resuscitation of VBNC state, as well as maintenance in beer spoilage capability, may be an important risk factor for brewery environment.
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis TN 38163, USA.
authors.forename: Junyan
authors.initials: J
authors.lastname: Liu
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
authors.forename: Lin
authors.initials: L
authors.lastname: Li
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
authors.forename: Bing
authors.initials: B
authors.lastname: Li
authors.affiliation: Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis TN 38163, USA.
authors.forename: Brian M
authors.initials: BM
authors.lastname: Peters
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China. Electronic address: 363065247@qq.com.
authors.forename: Yang
authors.initials: Y
authors.lastname: Deng
authors.affiliation: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA. Electronic address: zhenbo.xu@hotmail.com.
authors.forename: Zhenbo
authors.initials: Z
authors.lastname: Xu
authors.affiliation: Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA.
authors.forename: Mark E
authors.initials: ME
authors.lastname: Shirtliff
mesh_terms: D001515:Beer / Q000382:microbiology*; D003080:Cold Temperature; D003470:Culture Media / Q000737:chemistry; D046508:Culture Techniques; D004269:DNA, Bacterial / Q000235:genetics; D005516:Food Microbiology; D005990:Glycerol / Q000494:pharmacology; D007778:Lactobacillus / Q000235:genetics* / Q000254:growth & development* / Q000502:physiology; D050296:Microbial Viability; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013312:Stress, Physiological
chemical_list: D003470:Culture Media; D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D005990:Glycerol
keywords: Beer spoilage; Lactobacillus lindneri; Spoilage capability; Viable but nonculturable state