Introduction to brewing microbiology

Hill, Annie E.

doi:10.1016/b978-1-78242-331-7.02001-3

Cited by 7 publications

(15 citation statements)

References 4 publications

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“…Due to the intrinsic antimicrobial properties of beer, the growth of pathogens and many other bacteria are inhibited. Growth-inhibiting characteristics of beer include low pH, the presence of ethanol, carbon dioxide, antibacterial compounds from hops (e.g., iso-α acids), and low nutrient and oxygen availability ( Sakamoto and Konings, 2003 ; Priest and Campbell, 2009 ; Bokulich et al, 2015 ; Hill, 2015 ). However still, microbial contamination in the brewery is a major concern, as it can lead to product spoilage and significant profit loss.…”

Section: Introductionmentioning

confidence: 99%

Methods for detection and identification of beer-spoilage microbes

Oldham

Held

2023

Front. Microbiol.

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It is critical that breweries of all sizes routinely monitor the microbiome of their process to limit financial losses due to microbial contamination. Contamination by beer-spoiling microbes (BSMs) at any point during the brewing process may lead to significant losses for breweries if gone undetected and allowed to spread. Testing and detection of BSMs must be routine and rapid, and because even small breweries need the capability of BSM detection and identification, the method also needs to be affordable. Lactic acid bacteria (LAB) are responsible for most spoilage incidents, many of which have been shown to enter the viable but nonculturable (VBNC) state under conditions present in beer such as cold or oxidative stress. These bacteria are invisible to traditional methods of detection using selective media. This article describes several methods of BSM detection and identification that may be useful in the majority of craft breweries. While there are several genomic methods that meet some or many qualifications of being useful in craft breweries, real-time quantitative polymerase chain reaction (qPCR) currently best meets the desired method characteristics and holds the most utility in this industry, specifically SYBR Green qPCR. qPCR is a targeted method of detection and identification of microbes that is affordable, rapid, specific, sensitive, quantitative, and reliable, and when paired with valid DNA extraction techniques can be used to detect BSMs, including those in the VBNC state.

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Section: Introductionmentioning

confidence: 99%

Methods for detection and identification of beer-spoilage microbes

Oldham

Held

2023

Front. Microbiol.

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“…Other isolates of interest that were identified were C. sphaerospermum and C. cladosporioides , which are filamentous fungi previously isolated from flowers of edible fruit plants as well as being isolated from honey, dairy products and grapes prior to harvesting. 8 , 25 - 27 The Cladosporium species have been described in the past as mycotoxin-producing and possibly pathogenic fungi that are frequently found in outdoor settings. 28 The subsequent mycotoxin studies were necessary because the filamentous fungi were deemed to be a potential signal of mycotoxin presence in the khadi samples.…”

Section: Resultsmentioning

confidence: 99%

Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Motlhanka

Zhou

Kamakama³

et al. 2022

Microbiol�Insights

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Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of khadi, a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. Khadi brewing involves the uncontrolled and unstandardized spontaneous fermentation of sun-dried Grewia flava fruits, which could be a source of mycotoxin-producing filamentous fungi (molds). This study sought to investigate the presence of mycotoxins producing fungi and mycotoxins in 18 samples of khadi collected in Central and Northern Botswana. Periconia thailandica, Cladosporium cladosporioides, Aspergillus ochraceus, Phoma eupyrena, Setosphaeria turcica, Cladosporium sphaerospermum, Chaetomium longiciliata, and Flavodon ambrosius were identified in 10 out of 18 khadi samples. Mycotoxins were detected using the Myco-10 Randox Evidence Investigator biochip kit and confirmed using a UPLC-ESI-MS/MS. Mycotoxins such as paxilline, ochratoxin A, ergot alkaloids, aflatoxin G1/G2, and zearalenone were detected using the Myco-10 Randox Evidence Investigator biochip kit. The Myco-10 results revealed that the mycotoxins in the khadi samples were lower than the regulatory limits set by FDA or European Commission. Confirmation of results using an UPLC-ESI-MS/MS system involved confirming selected mycotoxins (AFB1, DON. ZEA, FB1, FB2, FB3, NIV, and OTA) from selected khadi samples (Palapye 1, Palapye 2, Letlhakane 2, Maun 3, Mmashoro 3, and Tonota 3). The UPLC results demonstrated that the aforementioned mycotoxins in the selected khadi samples were below the detection thresholds. The study shows that while fungal isolates were present, there is no to minimal danger/risk of exposure to toxic mycotoxins after consumption of khadi. Towards commercialization endeavors, the production process would necessitate minimal mycotoxin monitoring and product preservation but no detoxifying steps.

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“…These species have evolved so that their unique complexity and diversity can generate different beer related products. Some characteristics of industrial isolates are high consumption rate of complex sugars like maltose and maltotriose, enhanced tolerance to hyperosmotic stress, high ethanol production and simultaneous repression of undesired metabolites such as beer off-flavors (Gibson et al, 2013;Steensels et al, 2014;Hill, 2015;Gallone et al, 2018). Normally, brewing strains are able to ferment adequately a 12-14 P wort and produce 5-6% ethanol (v/v).…”

Section: Yeast Evolution In Industrial Settingsmentioning

confidence: 99%