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Strompl, C., Tindall, B.J., Jarvis, G.N., Lünsdorf, H., Moore, E.R. and Hippe, H. (1999) A Re-Evaluation of the Taxonomy of the Genus Anaerovibrio, with the Reclassification of Anaerovibrio glycerini as Anaerosinus glycerini gen. nov., comb. nov., and Anaerovibrio burkinabensis as Anaeroarcus burkinensis [corrig.] gen. nov., comb. nov. International Journal of Systematic and Evolutionary Microbiology, 49, 1861-1872.

has been cited by the following article:

• TITLE: Review: Gram Negative Bacteria in Brewing

  AUTHORS: Paradh Ashtavinayak, Hill Annie Elizabeth

  KEYWORDS: Gram Negative Bacteria, Beer Spoilage, Pectinatus, Megasphaera, Acetic Acid Bacteria

  JOURNAL NAME: Advances in Microbiology, Vol.6 No.3, March 22, 2016

  ABSTRACT: Gram negative aerobic bacteria such as Acetic Acid Bacteria, which include Acetobacter and Gluconobacter, have historically caused significant problems to brewers. Although incidences of spoilage have recently reduced as a result of improvements in beer packaging, these bacteria are still a concern in dispense systems in pub breweries, public houses and cask conditioned beers. Gram negative facultative bacteria of the genus Zymomonas can spoil primed cask conditioned beer and cider. There is a wide range of Enterobacteraeceace which are found within brewery environments and they serve as indicator microorganisms for hygiene and sanitation. Gram negative strictly anaerobic bacteria such as Pectinatus and Megasphaera have recently emerged as a significant threat due to the improvement in reduction of oxygen levels in beer and an increase in production of unpasteurised beer. Pectinatus and Megasphaera are sensitive to routine cleaning agents used in breweries, but they can survive and proliferate in biofilms eventually causing spoilage of beer. This review focuses on Gram negative aerobic, facultative anaerobic and strictly anaerobic brewery related spoilage bacteria.