VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0072

KOT Medium, A New Medium for the Detection of Beer Spoilage Lactic Acid Bacteria. Hiroshi Taguchi, Motoo Ohkochi, Hiroshi Uehara, Katsuo Kojima, and Masao Mawatari, Kirin Brewery Co., Ltd., Research Group, Technology Development Department, Beer Division, 3, Miyahara-cho, Takasaki-shi, Gunma, 370-12, Japan. J. Am. Soc. Brew. Chem. 48:0072, 1990.

In 1988, several Pediococcus strains that could not be visibly detected on culture media such as NBB, VLB-S7, and KL-2B within seven days' incubation, were isolated from various brewing environments. Consequently, KOT (Kirin-Ohkochi-Taguchi) medium was developed for the accurate detection of such beer spoilage lactic acid bacteria. KOT medium was found to support better growth of these sluggish lactic acid bacteria than other media studied.

Keywords: Beer spoilage, KOT medium, Lactic acid bacteria