The Microbiology of Malting and Brewing

Bokulich, Nicholas A.; Bamforth, Charles W.

doi:10.1128/mmbr.00060-12

Cited by 265 publications

(246 citation statements)

References 215 publications

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“…The selection of new strains for craft beers from the hopped wort is a challenge owing to the low viability of wild yeasts. Moreover, the widespread use of commercial starter strains makes the selection of wild yeast quite difficult (5).…”

Section: Introductionmentioning

confidence: 99%

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Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

et al. 2015

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Craft beer is often produced as a non-filtered, unpasteurized and bottle re-fermented beer, whose production is aimed at maintaining original sensory characteristics. The intention of most micro-breweries is to meet these requirements in producing a high-quality beer. In Italy, as well as in Sardinia, the number of micro-breweries is increasing. In an attempt to make this product more original, new strains of Saccharomyces cerevisiae were selected. Sourdough yeasts were used as an alternative source of starters for beer production. In this particular work, two wheat beers were compared, one brewed with an autochthonous yeast isolated from sourdough and the other brewed with a commercial yeast normally used in Italian micro-breweries. The wheat beer fermented with the autochthonous yeast had the highest ethanol content, the lowest pH and the highest content of esters and alcohols. From a sensory point of view the two beers showed significant differences in the triangle test, but were not significantly different in the paired test with preference.

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Section: Introductionmentioning

confidence: 99%

“…The term 'craft beer' encompasses beers that are not pasteurized, un-filtered and re-fermented in the bottle (3,5), and whose main attribute is that original sensory characteristics are maintained. The term 'micro-brewery' is used when referring to small independent breweries that produce a limited amount of beer.…”

Section: Introductionmentioning

confidence: 99%

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

et al. 2015

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“…Traditional malting practices differ between countries and also vary among communities within a country (Bokulich & Bamforth, 2013; Krishnan et al., 2012). A common observation among rural communities is that malting is largely applied in processing alcoholic beverages and foods meant for general consumption.…”

Section: Introductionmentioning

confidence: 99%

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Alowo

Muggaga

Ongeng

2018

Food Science & Nutrition

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The occurrence of anti‐nutritional constituents in plants is an important factor that negatively affects bioavailability of nutrients and effectiveness of plant‐based foods in complementary feeding in rural areas in developing countries. However, proven methods that improve bioavailability of nutrients and tailored for application in processing complementary foods among rural communities are largely lacking. This study examined the efficacy of a traditional malting technology practiced by the Acholi ethnic community of northern Uganda to improve protein digestibility and bioavailability of iron and zinc from millet–sesame–soy composite containing 200, 300, and 550 kcal meant for complementary feeding of children aged 6–8, 9–12, and 13–23 years old, respectively. The technology involves washing and soaking of ingredients for 12 hr; malting ingredients individually for 48 hr with water changed after every 6 hr; and sun‐drying malted ingredients for 72 hr. Results showed that the level of anti‐nutritional factors significantly reduced (p ≤ 0.05) in all the composite formulae except the content of total phenolics in 200, tannins in 300 and 550 kcal, composite formula, respectively. In vitro protein digestibility significantly improved (p ≤ 0.05) in all the composite formulae except in the 200 kcal formula. Iron bioavailability significantly increased (p ≤ 0.05) in all the composite formulae except in the 550 kcal energy category. Improvement in zinc bioavailability was only observed in the 300 kcal formula. However, there were significant reductions (p ≤ 0.05) in the level of caregiver preferences for sensory properties and overall acceptability of the composites. These results demonstrate that the traditional malting technology has potential to improve nutrient bioavailability in plant‐based foods but requires improvement in order to increase its efficacy and mitigate negative effects on sensory appeal.

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“…Díky neschopnosti růstu v pivu ani po adaptaci na vnější podmínky a faktu, že neovlivňují biologickou stabilitu hotového piva, nejsou považovány za rizikové pivovarské kontaminanty. Nežádoucí je schopnost některých bacilů redukovat dusičnany na dusitany, které mohou být příčinou vzniku N-nitrosaminů v pivu (Back, 2005;Bokulich a Bamforth, 2013;Briggs et al, 2004). …”

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“…Generally, they are not considered hazardous brewing contaminants, due to their inability to grow in beer, nor after adaptation to outer conditions, and the fact that they do not affect biological stability of fi nished beer. Undesirable is the ability of some bacilli to reduce nitrates to nitrites that may cause the formation of N-nitrosamines in beer (Back, 2005;Bokulich and Bamforth, 2013;Briggs et al, 2004). …”

mentioning

confidence: 99%

Brewing Microbiology - Bacteria of the Genera Bacillus, Brevibacillus and Paenibacillus and Cultivation Methods for their Detection - Part 1

Brožová¹,

Kubizniaková²,

Matoulková³

2018

Kvasny Prum

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Bacteria of the genus Bacillus are often detected in brewing operations, but they rank among less hazardous contaminants. They are not able to survive in the vegetative form in beer and spoil it. Spores of Bacillus bacteria are present especially in malt and grain adjuncts. They are able to survive wort boiling, however in the following phases they are not able to germinate because of their sensitivity to bitter hop substances and low pH of fermenting wort and fi nished beer. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in brewing process. Particular attention is given to species B. cereus and B. licheniformis for which has been proved the presence of the horA gene, which is associated with resistence of lactic acid bacteria to hop substances. Species Brevibacillus brevis and Paenibacillus macerans, which were previously included in the genus Bacillus, are also described.Brožová, M., Kubizniaková, P., Matoulková, D., 2018: Mikrobiologie pivovarské výroby -bakterie rodů Bacillus, Brevibacillus a Paenibacillus a kultivační metody pro jejich detekci -1. část. Kvasny Prum., 64(2): 50-57Bakterie rodu Bacillus jsou v pivovarských provozech často detekovány, řadí se však mezi méně rizikové kontaminanty. Ve vegetativní formě nejsou schopné přežívat v pivu a nekazí ho. Spory bakterií Bacillus jsou přítomny zejména ve sladu a obilných náhražkách sladu, přežijí chmelovar, ale v navazujících fázích výroby piva nevyklíčí -jsou citlivé na hořké chmelové látky a nízké pH kvasící mladiny a hotového piva. V publikaci jsou popsány základní morfologické a fysiologické vlastnosti těchto bakterií, je zde popsán jejich význam v procesu výroby piva. Zvláštní pozornost je věnována druhům B. cereus a B. licheniformis, u kterých byla prokázána přítomnost genu horA, který je spojován s rezistencí bakterií mléčného kvašení k chmelovým látkám. Publikace se dále věnuje druhům Brevibacillus brevis a Paenibacillus macerans, které byly dříve řazeny do rodu Bacillus. (meat, vegetables, milk, cereals). Due to their frequent occurrence in nature and thermoresistant spores, they enter the brewing operation mostly with raw materials (water, malt, hop). Bacillus bacteria are able to survive mashing and wort boiling, therefore they can also be found in fi nished beer (Back, 2005;Vaughan et al., 2005). However, in most species their following growth in beer is inhibited by bitter hop products and acid pH (Back, 2005;Basařová et al., 2010). Generally, they are not considered hazardous brewing contaminants, due to their inability to grow in beer, nor after adaptation to outer conditions, and the fact that they do not affect biological stability of fi nished beer. Undesirable is the ability of some bacilli to reduce nitrates to nitrites that may cause the formation of N-nitrosamines in beer (Back, 2005;Bokulich and Bamforth, 2013;Briggs et al., 2004). Keywords ■ 2 GENERAL CHARACTERISTICS OF GENUS BACILLUSBacteria of the genus Bacillus are aerobic or facultative anaerobic,...

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The Microbiology of Malting and Brewing

Cited by 265 publications

References 215 publications

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Brewing Microbiology - Bacteria of the Genera Bacillus, Brevibacillus and Paenibacillus and Cultivation Methods for their Detection - Part 1

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