The Microbiology of Brewing

Kleyn, J. G.; Hough, J. S.

doi:10.1146/annurev.mi.25.100171.003055

Cited by 40 publications

(17 citation statements)

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“…Cells respond to such rich media containing abundant nitrogen sources and a fermentable carbon source by adopting a dispersed yeast form and growing rapidly, with the fermentation mixed actively by evolved carbon dioxide and/or mechanical agitation. A similar pattern is observed during the early stages of fermentation of beer worts and wine musts (22) (17).…”

Section: Nitrogen Starvationsupporting

confidence: 78%

Filamentous growth in Saccharomyces cerevisiae

Ceccato-Antonini¹,

Sudbery²

2004

Braz. J. Microbiol.

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Fungal dimorphism is a complex phenomenon triggered by a large variety of environmental factors and consists of a reversible alternating pattern of growth between different elliptical and filamentous forms of cells. Understanding the mechanisms that regulate these events is of major interest because of their implications in fungal pathogenesis, cell differentiation and industry. Diploid cells of Saccharomyces cerevisiae transform from budding yeast to pseudohyphae when starved for nitrogen, giving the cells an advantage in food foraging, which is sensed by at least two signal transduction pathways: the MAP kinase (MAPK) and the PKA (cAMP-dependent protein kinase A) pathways. The output of these signalling pathways is the expression of pseudohypha-specific genes, whose expression profiles change and is accompanied by a G2 delay in the cell cycle and a prolonged period of polarized growth. Haploid yeast strains show a similar growth type after prolonged incubation on rich medium plates. The cells form chains and invade the agar on the edge of the colony, but they do not become elongated. This growth type is referred to as haploid invasive growth. Alcohols can also induce filamentous growth in S. cerevisiae, promoting aberrant and elongated morphology. The three forms of filamentous growth are revised in this article and also the pathways involved in sensing, signaling and signal transduction during filamentous growth.

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Section: Nitrogen Starvationsupporting

confidence: 78%

Filamentous growth in Saccharomyces cerevisiae

Ceccato-Antonini¹,

Sudbery²

2004

Braz. J. Microbiol.

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“…It imparts characteristic bitterness of the beverage. Research findings indicated that Gesho regulates the microflora responsible for the fermentation process (Kleyn and Hough 1971). It is also revealed that the bitterness of the brew is directly related to the amount of Gesho added.…”

Section: Teff Utilizationmentioning

confidence: 98%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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“…Wild yeasts have been a consistent problem in beverage fermentations throughout history to brewers and winemakers in particular, and have been the subject of numerous reviews since their biology became better understood [45]. Wild yeasts are defined as those strains present in wort, beer, or other brewery materials which, by their action, do not enhance ethanol production, and often spoil the final production process sufficiently to render the resulting beverage organoleptically unacceptable [46]. Traditionally they have been difficult to distinguish from culture yeasts based on morphological and physiological ground but more recent advancements in molecular techniques have made it possible to detect and distinguish the majority of the potential contaminant wild yeast [41,42,47,48].…”

Section: Wild Yeast Contaminationmentioning

confidence: 99%

“…Wild yeasts are divided into non-Saccharomyces and Saccharomyces wild yeasts [49]. The non-Saccharomyces wild yeasts are represented from genera such as Brettanomyces, Candida, Debaryomyces, Hanseniaspora, Hansenula, Kloeckera, Pichia, Rhodotorula, and Torulopsis [45,46].…”

Section: Wild Yeast Contaminationmentioning

confidence: 99%

“…Because they are resistant to the bacteriostatic activity of hops, acid, and ethanol they are capable of growing in beer fermentation and subsequently spoiling the beer products. The number of Gram-negative bacterial species encountered in brewing are generally limited to genera Aerobacter, Acetobacter, Acetomonas, Obesumbacterium and Zymomonas [46]. A stronger oxidation activity towards ethanol and conversion to acetic acid is the best known characteristic of acetic acid bacteria [51].…”

Section: Acetic Acid Bacteriamentioning

confidence: 99%

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