Evaluation of Recent Techniques Used to Identify Individual Strains of<i>Saccharomyces</i>Yeasts

Casey, G. P.; Pringle, Alastair T.; Erdmann, Peter

doi:10.1094/asbcj-48-0100

Cited by 32 publications

(16 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The differentiation of brewing strains has been reviewed by Quain (25) and Casey et al (26). Traditional approaches include examining colony morphology on plates (27), the ability of yeasts to metabolize melibiose (lager strains can do so due to their elaboration of an ␣-galactosidase, whereas ale strains cannot [28]), temperature tolerance (29), flocculation tests (2), behavior in smallscale fermenters (30,31), and oxygen requirements (32,33).…”

Section: Typing Of Yeastmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

263

206

View full text Add to dashboard Cite

SUMMARY Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.

show abstract

Section: Typing Of Yeastmentioning

confidence: 99%

The Microbiology of Malting and Brewing

Bokulich

Bamforth

2013

Microbiol Mol Biol Rev

263

206

View full text Add to dashboard Cite

show abstract

“…Analysis of spontaneous mutants, characterised by increased flocculation potential, have been noted to occur after approximately 6-10 generations in a lager yeast strain 9,49,53 and around 24 generations in an ale type strain 46 , while instances of reduced flocculation over time have also been reported 44 . Although changes to flocculation characteristics are perhaps the most frequent type of mutations observed, genetic drift during the course of serial repitching may also be the cause of differences in wort sugar utilisation 16 , diacetyl reduction 48 and the accumulation of petite mutants 11,20 .…”

Section: Introductionmentioning

confidence: 99%

Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

Powell

Diacetis²

2007

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Two brewing yeast strains, one employed for the production of an ale type product and the other used solely for bottle conditioning, were serially repitched over a period of one year. Subsequently each yeast culture was compared to the original stocks for a variety of phenotypic and genotypic characteristics. Fermentation performance was assessed in terms of flocculation capacity and the time required to achieve attenuation in 150 barrel fermentation vessels, while the propensity for the population to accumulate variants was assessed by analysing giant colony morphology. Changes to the genome were monitored by DNA fingerprinting of each yeast culture using RAPD-PCR and RFLP. Although some colony morphology variation was observed between fresh and old ale yeast cultures, there were no detectable genetic changes or alterations in fermentation characteristics to either yeast strain over the course of serial repitching. It is suggested that although some brewing yeast strains are susceptible to genetic drift, others are more resilient and can remain stable over extended periods of time. The propensity to produce variants may therefore play a significant role in determining the number of times a strain may be serially repitched, or its suitability for beer fermentations.

show abstract

“…Also, the conventional methods are often unable to discriminate at a subspecies level and provide doubtful identifications which limit their applications (Casey et al 1990;Querol et al 1992). This has encouraged the use of molecular techniques.…”

Section: Introductionmentioning

confidence: 99%

Characterization ofSaccharomyces cerevisiaestrains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR andMALgenotyping

Hayford

Jespersen²

1999

Journal of Applied Microbiology

View full text Add to dashboard Cite

A .E . H A YF OR D AN D L . JE SP E RS EN . 1999. Several isolates of Saccharomyces cerevisiae from indigenous spontaneously fermented maize dough have been characterized with the purpose of selecting appropriate starter cultures and methods for their subspecies typing. The techniques applied included assimilation of carbon compounds by the API ID 32 C kit, determination of chromosome profiles by PFGE, PCR and MAL genotyping. For the 48 isolates investigated, use of the API ID 32 C kit resulted in eight different assimilation profiles. The most common assimilation profile was the ability of 50% of the isolates to assimilate galactose, saccharose, DL-lactate, raffinose, maltose and glucose. Both chromosome and PCR profiles could be used for subspecies typing of the isolates and on this basis, the isolates were grouped into clusters. The discriminative power of the two techniques was equal; a few isolates not separated by their chromosome profiles could be separated by their PCR profiles and vice versa. Four different MAL genotypes were observed with MAL11 and MAL31 predominating. MAL11 was seen for all isolates whereas no evidence of MAL21 and MAL41 was observed. Based on the results obtained, a high number of Saccharomyces cerevisiae isolates were found to be involved throughout the spontaneous fermentation of maize dough. All methods included appeared to be suitable for subspecies typing. However, the discriminative power was highest for the PFGE and PCR techniques.

show abstract

Evaluation of Recent Techniques Used to Identify Individual Strains ofSaccharomycesYeasts

Cited by 32 publications

References 36 publications

The Microbiology of Malting and Brewing

The Microbiology of Malting and Brewing

Long Term Serial Repitching and the Genetic and Phenotypic Stability of Brewer's Yeast

Characterization ofSaccharomyces cerevisiaestrains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR andMALgenotyping

Contact Info

Product

Resources

About