Bacteria belonging to the genus Lactobacillus are the most commonly-found beer-spoilage microorganisms in breweries. This work compares the ability of biofilm and planktonic cells of beer-spoilage Lactobacillus sp. to enter a viable, but putatively non-culturable (VPNC) state. Planktonic and biofilm cells of five beer-spoilage species of Lactobacillus were incubated at 26 °C in the lager beer with sub-culturing. Both biofilm and planktonic cells could be induced to enter the VPNC state, however, the state-transition time is variable: it took a minimum of 63 days for the biofilm cells to enter the VPNC state, while the time for planktonic cells was 119–217 days. The presence of VPNC cells in non-culturable biofilms was further confirmed by PCR coupled with propidium monoazide pretreatment that amplified genes 16S rDNA and horA. Taken together, this study provides evidence that Lactobacillus biofilm cells can enter the VPNC state at a rate faster than the planktonic cells under stressful conditions of the beer (low pH, high concentrations of hop bitter compounds and ethanol, and limited carbon/nitrogen sources) in the brewing process.

属于乳杆菌属的细菌是啤酒厂中最常见的啤酒腐败微生物。这项工作比较了啤酒变质乳杆菌的生物膜和浮游细胞的能力。进入可行但不可培养的状态（VPNC）。浮游和五啤酒腐败物种生物膜细胞乳酸杆菌将其在大啤酒中于26°C进行传代培养。生物膜和浮游细胞均可被诱导进入VPNC状态，但是，状态转换时间是可变的：生物膜细胞进入VPNC状态至少需要63天，而浮游细胞的时间为119– 217天。PCR和单叠氮化丙啶预处理可扩增16S rDNA和horA基因，进一步证实了非培养生物膜中VPNC细胞的存在。两者合计，这项研究提供了证据，证明乳酸杆菌 在酿造过程中，在啤酒的压力条件下（低pH值，啤酒花苦味化合物和乙醇的高浓度以及有限的碳/氮源），生物膜细胞可以以比浮游细胞更快的速率进入VPNC状态。