Traditionally, beer has been recognised as a beverage with high microbiological stability because of the hostile growth environment posed by beer and increasing attention being paid to brewery hygiene. However, the microbiological risk has increased in recent years because of technological advances toward reducing oxygen in beers, besides the increase in novel beer styles production, such as non-pasteurised, flash pasteurised, cold sterilised, mid-strength, and alcoholic-free beer, that are more prone to spoilage bacteria. Moreover, using innovative beer ingredients like fruits and vegetables is an added cause of microbial spoilage. To maintain quality and good brand image, beer spoilage microorganisms are a critical concern for breweries worldwide. Pectinatus and Megasphaera are Gram-negative bacteria mostly found in improper brewing environments, leading to consumer complaints and financial losses. Because of the lack of compiled scientific knowledge on Pectinatus spoilage ability, this review provides a comprehensive overview of the occurrence, survival mechanisms, and the factors affecting beer spoilage Pectinatus species in the brewing process.

传统上，由于啤酒带来的不利生长环境以及对啤酒卫生的日益关注，啤酒已被认为是具有高微生物稳定性的饮料。但是，近年来，由于减少啤酒中氧气含量的技术进步，微生物风险增加了，除了增加了新型啤酒的生产方式，例如非巴氏灭菌，快速巴氏灭菌，冷灭菌，中强度和无酒精啤酒，更容易损坏细菌。此外，使用创新的啤酒原料（例如水果和蔬菜）是导致微生物变质的另一个原因。为了保持质量和良好的品牌形象，啤酒腐败微生物是全世界啤酒厂的关键问题。嗜和巨型球菌是革兰氏阴性细菌，大多在不正确的酿造环境中发现，导致消费者投诉和经济损失。由于缺乏有关菌斑变质能力的科学知识，本文对酿造过程中啤酒菌变质变种的发生，存活机制以及影响因素进行了全面概述。