A proteome approach for detection of hop inducible proteins involved in hop resistance of beer spoiling lactobacilli

摘要

Lactobacilli constitute major spoilage organisms in beer. The mechanisms of resistance to acid and hop are suitable targets for their specific PCR-based detection and for their inactivation by novel preservation techniques. A proteome approach was chosen to determine those proteins in Lactobacillus brevis conferring hop resistance. More than 20 proteins were overexpressed in the presence of hop. Most of these proteins were selectively induced by hop. Major changes in protein patterns occurred in the membrane protein enhanced fraction. Hop tolerance of lactobacilli apparently requires multiple resistance mechanisms. Thereby proteome analyses allow the detection of novel hop resistance mechanisms.