Nisin and Brewing

Ogden, K.; Waites, Matthew; Hammond, J. R.

doi:10.1002/j.2050-0416.1988.tb04578.x

Cited by 47 publications

(32 citation statements)

References 27 publications

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“…lactis, known to be capable of producing nisin (NCIMB 8780, 8586, 701402 and 701403), and seven isolated strains of the same species found in the beverage environment (TUM 575, 8947, 8127, 8446, 8673, 8973 and 8872), were tested under typical brewery conditions. As in previous work, it was found, that all of the tested strains could be genetically differentiated via PCR-(GTG) 5 . In addition, the absence of the genes HorA, HorC and ORF5 indicated that all strains were sensitive to hop components.…”

supporting

confidence: 74%

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Nisin-producing microorganisms and their implementation in brewers' wort

Müller-Auffermann

Grijalva²,

Jacob

et al. 2015

J. Inst. Brew.

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Nisin is a bacteriocin, which is capable of eliminating more than 90% of all potential beer spoilage Gram-positive bacteria. Hence, the implementation of nisin-producing cultures into the brewing process needs to be evaluated systematically. In this work, the genetic relationships and properties, as well as the reactions of four strains of Lactococcus lactis ssp. lactis, known to be capable of producing nisin (NCIMB 8780, 8586, 701402 and 701403), and seven isolated strains of the same species found in the beverage environment (TUM 575, 8947, 8127, 8446, 8673, 8973 and 8872), were tested under typical brewery conditions. As in previous work, it was found, that all of the tested strains could be genetically differentiated via PCR-(GTG) 5 . In addition, the absence of the genes HorA, HorC and ORF5 indicated that all strains were sensitive to hop components. The agar diffusion assay test proved to be the most reliable method to precisely determine different nisin concentrations. Nisin formation, acid formation and the reproduction rates of the organisms were tested subsequently in various brewery relevant culture media such as MRS, first wort (unhopped) and wort (hopped). MRS provided the best environment for bacterial growth and hence acid and nisin production. The four NCIMB strains, which were the only ones capable of producing nisin under the named conditions, were chosen for study with regards to their tolerance to specific compounds found in the brewery environment. The strains NCIMB 8780 and 8586 produced comparatively higher amounts of nisin and were more tolerant to hop bitterness, ethanol, high gravity and low extract conditions. The growth rates, acid production and nisin production of all strains decreased with increasing bitter units and ethanol content. The optimum extract concentration was 5-10°P.

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supporting

confidence: 74%

“…• Its implementation before pasteurization to save energy, costs and the risk of heat damage by reducing times and temperatures (5,3,8).…”

Section: Introductionmentioning

confidence: 99%

Nisin-producing microorganisms and their implementation in brewers' wort

Müller-Auffermann

Grijalva²,

Jacob

et al. 2015

J. Inst. Brew.

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“…The addition of nisin to the fermentations had no adverse effect on the taste of the beers 136 . However, the cost of the addition of nisin to all fermentations would be prohibitively expensive but perhaps it has a role if used as a remedial measure to treat contaminated fermentations 138 .…”

Section: Antifungal Compoundsmentioning

confidence: 99%

“…Ogden et al 138 suggested that nisin could be added during fermentation, to prevent bacterial growth that may compete with the brewing yeast for nutrients. Alternatively, nisin could be used as a substitute for acid in breweries where yeast washing is practiced.…”

Section: Antifungal Compoundsmentioning

confidence: 99%

“…It was also suggested that nisin might be incorporated into the cleaning of the brewhouse equipment as a final cleansing rinse. It was shown in an experiment that sensitive LAB were killed within a minute of the addition of nisin 138 . This would only be applicable in breweries that do not operate a caustic or alkali-based detergent cleaning system, as nisin is neither very active nor stable at high pH values.…”

Section: Antifungal Compoundsmentioning

confidence: 99%

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Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

166

169

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While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort and beer. Growth of mycotoxin‐producing fungi during malting, production of off‐flavours and development of turbidity in the packaged product due to the growth and metabolic activity of wild yeasts, certain lactic acid bacteria (LAB) and anaerobic Gram negative bacteria, impact negatively on beer quality. It follows that any means by which microbial contamination can be reduced or controlled would be of great economic interest to the brewing industry and would serve the public interest. There has been an increasing effort to develop novel approaches to minimal processing, such as the exploitation of inhibitory components natural to raw materials, to enhance the microbiological stability of beer. LAB species, which occur as part of the natural barley microbiota, persist during malting and mashing, and can play a positive role in the beer‐manufacturing process by their contribution to wort bioacidification or the elimination of undesirable microorganisms. Other naturally occurring components of beer that have been valued for their preservative properties are hop compounds. It may be possible to enhance the antimicrobial activities of these compounds during brewing. Some yeast strains produce and excrete extracellular toxins called zymocins, which are lethal to sensitive yeast strains. Yeast strains resistant to zymocins have been constructed. Imparting zymocinogenic activity to brewing yeast would offer a defence against wild yeasts in the brewery. Thus, the antimicrobial properties of naturally occurring components of raw materials can be exploited to enhance the microbial stability of beer.

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The development of bactericidal yeast strains by expressing thePediococcus acidilactici pediocin gene (pedA) inSaccharomyces cerevisiae

Schoeman

Vivier

Toit

et al. 1999

Yeast

100

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The excessive use of sulphur dioxide and other chemical preservatives in wine, beer and other fermented food and beverage products to prevent the growth of unwanted microbes holds various disadvantages for the quality of the end‐products and is confronted by mounting consumer resistance. The objective of this study was to investigate the feasibility of controlling spoilage bacteria during yeast‐based fermentations by engineering bactericidal strains of Saccharomyces cerevisiae. To test this novel concept, we have successfully expressed a bacteriocin gene in yeast. The pediocin operon of Pediococcus acidilactici PAC1·0 consists of four clustered genes, namely pedA (encoding a 62 amino acid precursor of the PA‐1 pediocin), pedB (encoding an immunity factor), pedC (encoding a PA‐1 transport protein) and pedD (encoding a protein involved in the transport and processing of PA‐1). The pedA gene was inserted into a yeast expression/secretion cassette and introduced as a multicopy episomal plasmid into a laboratory strain (Y294) of S. cerevisiae. Northern blot analysis confirmed that the pedA structural gene in this construct (ADH1P‐MFα1S‐pedA‐ADH1T, designated PED1), was efficiently expressed under the control of the yeast alcohol dehydrogenase I gene promoter (ADH1P) and terminator (ADH1T). Secretion of the PED1‐encoded pediocin PA‐1 was directed by the yeast mating pheromone α‐factor's secretion signal (MFα1S). The presence of biologically active antimicrobial peptides produced by the yeast transformants was indicated by agar diffusion assays against sensitive indicator bacteria (e.g. Listeria monocytogenes B73). Protein analysis indicated the secreted heterologous peptide to be approximately 4·6 kDa, which conforms to the expected size. The heterologous peptide was present at relatively low levels in the yeast supernatant but pediocin activity was readily detected when intact yeast colonies were used in sensitive strain overlays. This study could lead to the development of bactericidal yeast strains where S. cerevisiae starter cultures not only conduct the fermentations in the wine, brewing and baking industries but also act as biological control agents to inhibit the growth of spoilage bacteria. Copyright © 1999 John Wiley & Sons, Ltd.

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Nisin and Brewing

Cited by 47 publications

References 27 publications

Nisin-producing microorganisms and their implementation in brewers' wort

Nisin-producing microorganisms and their implementation in brewers' wort

Enhancing the Microbiological Stability of Malt and Beer - A Review

The development of bactericidal yeast strains by expressing thePediococcus acidilactici pediocin gene (pedA) inSaccharomyces cerevisiae

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