中文摘要：

酒花苦味酸是构成啤酒风味的重要组分,也是啤酒生产过程中的天然抑菌剂,酒花苦味酸通过降低pH梯度而抑制啤酒花敏感菌生长。研究发现,啤酒花抗性菌是通过膜上转运蛋白将酒花苦味酸泵出细胞外,以降低膜上的质子流速,维持了细胞内的pH梯度。结合近年来酒花抗性相关研究结果,讨论了细胞膜上酒花抗性相关组分与酒花抗性间的关系,提出了酒花抗性机制的模型。

英文摘要：

Hop bitter acid is an important constituent in beer flavor and a natural antibacterial agent for beer brewing.Hop-sensitive bacteria were inhibited by decreasing intracellular pH gradient caused by hop bitter acid. It has been confirmed that hop bitter acid could be bumped out cell via membrane-bound transporters in hop-resistance bacteria,leading to the decrease in proton influx,to keep pH gradient. The advance in hop resistance in beer spoilage bacteria was reviewed in this paper,in which the relationship of membrane components and hop resistance was discussed and the hop resistance mechanisms were proposed.