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<p>The spoilage of beer significantly threatens the quality and safety of products in the beverage industry. Certain natural foods contain beneficial bioactive components that are considered to be safer than chemical additives. This study aimed to identify extracts of natural foods as potential alternatives to chemical preservatives for controlling beer spoilage microorganisms. Among the two extraction methods applied to 176 natural foods, the extracts of clove alone effectively inhibited the growth of representative beer spoilage microorganisms, specifically <i>Levilactobacillus brevis</i>, <i>Sporolactobacillus vineae</i>, <i>Pectinatus frisingensis</i>, and <i>Saccharomyces cerevisiae</i> var. <i>diastaticus</i>. High-performance liquid chromatography and half-maximal inhibitory concentration analysis revealed that gallic acid and eugenol in cloves were active compounds with antimicrobial properties in vitro that were of a similar order of magnitude to those of commercial preservatives (potassium sorbate and sodium benzoate) under the tested conditions. Scanning electron microscopy observations and a fluorescence leakage assay using 3,3′-dipropylthiadicarbocyanine iodide indicated morphological alterations and membrane perturbation in treated microorganisms, except for the limited effect of gallic acid on <i>S. cerevisiae</i> var<i>. diastaticus</i>. These findings provide insight into the potential role of natural food-derived antimicrobials in controlling beer spoilage microorganisms, pending further validation in real beverage systems.</p> Graphical Abstract <p></p> <p>Key points<UnorderedList Mark="Bullet"> <ItemContent> <p><i>One hundred seventy-six natural foods were screened to identify inhibitors of beer spoilage microorganisms.</i></p> </ItemContent> <ItemContent> <p><i>Clove hot-water extract inhibited the growth of all four tested beer spoilage microorganisms in vitro.</i></p> </ItemContent> <ItemContent> <p><i>Eugenol and gallic acid exhibited effects suggestive of membrane perturbation.</i></p> </ItemContent> </UnorderedList></p>

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Natural food-derived antimicrobials against beer spoilage microorganisms

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月11日

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  • Chang Liu,
  • Jiale Tang,
  • Peng Lu,
  • Satoka Takabayashi,
  • Dai Yagaki,
  • Kenta Tsutsumi,
  • Suguru Okuda,
  • Hideaki Itoh,
  • Hidenori Matsukura,
  • Saki Toyota,
  • Masaki Shimokawa,
  • Koji Suzuki,
  • Koji Nagata

摘要

The spoilage of beer significantly threatens the quality and safety of products in the beverage industry. Certain natural foods contain beneficial bioactive components that are considered to be safer than chemical additives. This study aimed to identify extracts of natural foods as potential alternatives to chemical preservatives for controlling beer spoilage microorganisms. Among the two extraction methods applied to 176 natural foods, the extracts of clove alone effectively inhibited the growth of representative beer spoilage microorganisms, specifically Levilactobacillus brevis, Sporolactobacillus vineae, Pectinatus frisingensis, and Saccharomyces cerevisiae var. diastaticus. High-performance liquid chromatography and half-maximal inhibitory concentration analysis revealed that gallic acid and eugenol in cloves were active compounds with antimicrobial properties in vitro that were of a similar order of magnitude to those of commercial preservatives (potassium sorbate and sodium benzoate) under the tested conditions. Scanning electron microscopy observations and a fluorescence leakage assay using 3,3′-dipropylthiadicarbocyanine iodide indicated morphological alterations and membrane perturbation in treated microorganisms, except for the limited effect of gallic acid on S. cerevisiae var. diastaticus. These findings provide insight into the potential role of natural food-derived antimicrobials in controlling beer spoilage microorganisms, pending further validation in real beverage systems.

Graphical Abstract

Key points

One hundred seventy-six natural foods were screened to identify inhibitors of beer spoilage microorganisms.

Clove hot-water extract inhibited the growth of all four tested beer spoilage microorganisms in vitro.

Eugenol and gallic acid exhibited effects suggestive of membrane perturbation.