Version 1
: Received: 7 March 2023 / Approved: 8 March 2023 / Online: 8 March 2023 (03:38:36 CET)
How to cite:
Young, J.; Oakley, W.R.; Fox, G. Humulus lupulus and Microbes: Exploring Biotic Causes for Hop Creep. Preprints2023, 2023030144. https://doi.org/10.20944/preprints202303.0144.v1
Young, J.; Oakley, W.R.; Fox, G. Humulus lupulus and Microbes: Exploring Biotic Causes for Hop Creep. Preprints 2023, 2023030144. https://doi.org/10.20944/preprints202303.0144.v1
Young, J.; Oakley, W.R.; Fox, G. Humulus lupulus and Microbes: Exploring Biotic Causes for Hop Creep. Preprints2023, 2023030144. https://doi.org/10.20944/preprints202303.0144.v1
APA Style
Young, J., Oakley, W.R., & Fox, G. (2023). <em>Humulus lupulus </em>and Microbes: Exploring Biotic Causes for Hop Creep. Preprints. https://doi.org/10.20944/preprints202303.0144.v1
Chicago/Turabian Style
Young, J., William R.M. Oakley and Glen Fox. 2023 "<em>Humulus lupulus </em>and Microbes: Exploring Biotic Causes for Hop Creep" Preprints. https://doi.org/10.20944/preprints202303.0144.v1
Abstract
Background Hop creep continues to present an unresolved issue for the brewing industry, specifically stemming from those hops added to beer during fermentation. Hops have been found to contain four dextrin-degrading enzymes: alpha amylase, beta amylase, limit dextrinase, and an amyloglucosidase. One recent hypothesis predicts that these dextrin-degrading enzymes could originate from microbes rather than the hop plant itself. Scope and Approach This review begins by describing how hops are processed and used in the brewing industry. It will then discuss hop creep’s origins with a new beer style, antimicrobial factors from hops and resistance mechanisms that bacteria use to counter them, and finally microbial communities that inhabit hops, focusing on whether they can produce the starch degrading enzymes which drive hop creep. After initial identification, microbes with possible links to hop creep were then run through several databases to search the genomes (if available) and for those specific enzymes. Key Findings and Conclusions Several bacteria and fungi contain alpha amylase as well as unspecified glycosyl hydrolases, but only one contains beta amylase. Finally, this paper closes with a short summary of how abundant these organisms typically are in other flowers.
Keywords
Humulus lupulus; hop creep; beer; brewing; plant microbial community; glycosyl hydrolase; hop processing
Subject
Biology and Life Sciences, Immunology and Microbiology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
