Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Biofilms01:29

Biofilms

425
Biofilms are complex communities of microorganisms encased in a self-produced extracellular polysaccharide matrix attached to surfaces. These microbial consortia can include single or multiple species, providing enhanced survival benefits by forming organized, multilayered structures.The formation of biofilms occurs through four key stages: attachment, colonization, development, and dispersal.During attachment, free-swimming planktonic cells adhere to a surface, often facilitated by...
425
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

564
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
564
Microbial Fermentation01:23

Microbial Fermentation

544
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
544

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Thermal-bias PCR: generation of amplicon libraries without degenerate primer interference.

PeerJ·2025
Same author

Variable Region Sequences Influence 16S rRNA Performance.

Microbiology spectrum·2023
Same author

E-Cigarette Aerosol Exposure Favors the Growth and Colonization of Oral Streptococcus mutans Compared to Commensal Streptococci.

Microbiology spectrum·2022
Same author

Crowdsourcing biocuration: The Community Assessment of Community Annotation with Ontologies (CACAO).

PLoS computational biology·2021
Same author

Exopolysaccharide anchoring creates an extreme resistance to sedimentation.

Journal of bacteriology·2021
Same author

Ribosome collisions alter frameshifting at translational reprogramming motifs in bacterial mRNAs.

Proceedings of the National Academy of Sciences of the United States of America·2019

Related Experiment Video

Updated: Oct 9, 2025

A New Method for Qualitative Multi-scale Analysis of Bacterial Biofilms on Filamentous Fungal Colonies Using Confocal and Electron Microscopy
09:45

A New Method for Qualitative Multi-scale Analysis of Bacterial Biofilms on Filamentous Fungal Colonies Using Confocal and Electron Microscopy

Published on: January 25, 2017

19.8K

Microbial Communities in Retail Draft Beers and the Biofilms They Produce.

Nikhil Bose1, Daniel P Auvil1, Erica L Moore1

  • 1Burnett School of Biomedical Sciences, College of Medicine, University of Central Floridagrid.170430.1, Orlando, Florida, USA.

Microbiology Spectrum
|December 22, 2021
PubMed
Summary

Microbial contamination in retail beer draft systems is widespread, with identified bacteria and yeasts capable of forming biofilms. Current cleaning methods are insufficient to prevent spoilage, impacting beer quality and profitability.

Keywords:
AcetobacterFructilactobacillusLactobacillusbacteriabeerbiofilmyeast

More Related Videos

Assembly and Tracking of Microbial Community Development within a Microwell Array Platform
09:24

Assembly and Tracking of Microbial Community Development within a Microwell Array Platform

Published on: June 6, 2017

9.2K
Methods for Characterizing the Co-development of Biofilm and Habitat Heterogeneity
09:21

Methods for Characterizing the Co-development of Biofilm and Habitat Heterogeneity

Published on: March 11, 2015

10.1K

Related Experiment Videos

Last Updated: Oct 9, 2025

A New Method for Qualitative Multi-scale Analysis of Bacterial Biofilms on Filamentous Fungal Colonies Using Confocal and Electron Microscopy
09:45

A New Method for Qualitative Multi-scale Analysis of Bacterial Biofilms on Filamentous Fungal Colonies Using Confocal and Electron Microscopy

Published on: January 25, 2017

19.8K
Assembly and Tracking of Microbial Community Development within a Microwell Array Platform
09:24

Assembly and Tracking of Microbial Community Development within a Microwell Array Platform

Published on: June 6, 2017

9.2K
Methods for Characterizing the Co-development of Biofilm and Habitat Heterogeneity
09:21

Methods for Characterizing the Co-development of Biofilm and Habitat Heterogeneity

Published on: March 11, 2015

10.1K

Area of Science:

  • Food Microbiology
  • Brewing Science
  • Microbial Ecology

Background:

  • Microbial spoilage is a significant threat in beer production, affecting palatability and profitability.
  • Contamination often occurs post-production in retail draft systems, leading to significant costs for cleaning and potential product loss.
  • While production contamination is monitored, retail-level spoilage in draft lines is often overlooked, despite being a major risk.

Purpose of the Study:

  • To identify bacterial and yeast contaminants in retail beer draft systems.
  • To assess the biofilm-forming capabilities of these identified microbes.
  • To provide data for improved monitoring and cleaning protocols in the beer industry.

Main Methods:

  • Samples of beer were collected from retail draft systems.
  • Microbial communities were cultured to identify contaminating bacteria and yeasts.
  • Biofilm formation was evaluated in a controlled laboratory setting.

Main Results:

  • Over one hundred bacterial species and nearly twenty wild yeast species were identified as contaminants.
  • Most identified microbes were viable and demonstrated the ability to form new biofilms.
  • Retail draft line contamination was found to be rampant, with routine cleaning insufficient.

Conclusions:

  • Retail beer draft systems harbor a diverse range of spoilage microbes.
  • These microbes can readily form biofilms, contributing to persistent contamination.
  • Current cleaning protocols are inadequate, necessitating improvements to ensure beer quality at the retail level.