Wild yeasts in brewing and distilling

Campbell, I.

doi:10.1007/978-1-4419-9250-5_7

Cited by 14 publications

(13 citation statements)

References 22 publications

(13 reference statements)

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“…The predominance of Pichia in conditioning tanks, but not in fermentation vessels, highlighted the possible effect of oxygen in beer post-fermentation. Air, if inadvertently introduced, can be the source of yeast or bacterial contamination, but even if not, can allow the growth of aerobic yeasts such as those from the Debaryomyces, Dekkera, or Candida genera 9 . A more detailed study with frequent sampling of all stages in the brewing process is, however, necessary to fully appreciate the wild yeast population changes that occur in response to changing environmental conditions.…”

Section: Bisporus)mentioning

confidence: 99%

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Pham

Wimalasena

Box

et al. 2011

Journal of the Institute of Brewing

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A reference library of ITS PCR/RFLP profiles was collated and augmented to evaluate its potential for routine identification of domestic brewing yeast and known 'wild' yeast contaminants associated with wort, beer and brewing processes. This library contains information on band sizes generated by restriction digestion of the ribosomal RNA-encoding DNA (rDNA) internal transcribed spacer (ITS) region consisting of the 5.8 rRNA gene and two flanking regions (ITS1 and ITS2) with the endonucleases CfoI, HaeIII, HinfI and includes strains from 39 non-Saccharomyces yeast species as well as for brewing and non-brewing strains of Saccharomyces. The efficacy of the technique was assessed by isolation of 59 wild yeasts from industrial fermentation vessels and conditioning tanks and by matching their ITS amplicon sizes and RFLP profiles with those of the constructed library. Five separate, non-introduced yeast taxa were putatively identified. These included Pichia species, which were associated with conditioning tanks and Saccharomyces species isolated from fermentation vessels. Strains of the lager yeast S. pastorianus could be reliably identified as belonging to either the Saaz or Frohberg hybrid group by restriction digestion of the ITS amplicon with the enzyme HaeIII. Frohberg group strains could be further sub-grouped depending on restriction profiles generated with HinfI.

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Section: Bisporus)mentioning

confidence: 99%

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Pham

Wimalasena

Box

et al. 2011

Journal of the Institute of Brewing

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“…Since wild yeasts are a diverse group, they have been divided into non-Saccharomyces and Saccharomyces wild yeast 200 . The non-Saccharomyces wild yeasts include organisms of the genera Brettanomyces, Candida, Debaryomyces, Dekkera, Filobasidium, Hanseniaspora, Kluyveromyces, Pichia, Torulaspora, Zygosaccharomyces and others 23,24,92 .…”

Section: Fermentationmentioning

confidence: 99%

Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

166

167

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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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“…super--atenuace, tedy hlubší prokvašení hotového piva -hotové pivo pak obsahuje jen minimum zbytkového extraktu a vyšší koncentrace alkoholu (Vaughan et al, 2005). V širším slova smyslu lze mezi divoké kvasinky řadit i kulturní kvasinky přítomné v jiné části výrobního procesu, než je kvašení a dokvašování, tedy podle populární definice od Gillianda "kvasinky, které nejsou využívány úmyslně a nejsou plně pod kontrolou" (Campbell, 2003a). Mezi divoké kvasinky pak můžeme řadit i kmeny s nežádoucími technologickými vlastnostmi -kmeny produkující toxiny (tzv.…”

Section: Mikrobiologie Pivovarské Výroby -Divoké Kvasinky a Metody Jeunclassified

“…deeper fermentation of finished beer -the resulting beer then contains a minimum of extract and a higher concentration of alcohol (Vaughan et al, 2005). Culture brewer's yeasts present in another operation phase than fermentation and lagering can be considered as wild, according to the popular definition by Gilliand, "yeasts that are not used deliberately and not under full control" (Campbell, 2003a). Wild yeasts can also include strains with undesirable technological properties -killer yeast strains or respiratory-deficient mutants.…”

mentioning

confidence: 99%

Brewing microbiology - wild yeasts and methods of their detection.

Matoulková¹,

Kopecká²,

Kubizniaková³

2013

Kvasny Prum

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Mikrobiologie pivovarské výroby -Divoké kvasinky a metody jejich detekceKlíčová slova: mikrobiální kontaminace piva, divoké kvasinky, cizí kvasinky, Saccharomyces, non-Saccharomyces, "S. diastaticus", super-atenuace, kultivační půdy ■ ■ 1 ÚVOD Pojmem "divoké" nebo "cizí" kvasinky jsou popisovány kvasinky jiné nežli kulturní pivovarské kvasinky. Divoké kvasinky mohou být nacházeny v různých fázích výroby piva, největší problémy však působí při hlavním kvašení produkcí nežádoucích chutí a aromat (Boulton a Quain, 2001). Dalším nežádoucím projevem kontaminace divokými kvasinkami může být zpomalení nebo zastavení kvašení a tzv. super--atenuace, tedy hlubší prokvašení hotového piva -hotové pivo pak obsahuje jen minimum zbytkového extraktu a vyšší koncentrace alkoholu (Vaughan et al., 2005). V širším slova smyslu lze mezi divoké kvasinky řadit i kulturní kvasinky přítomné v jiné části výrobního procesu, než je kvašení a dokvašování, tedy podle populární definice od Gillianda "kvasinky, které nejsou využívány úmyslně a nejsou plně pod kontrolou" (Campbell, 2003a). Mezi divoké kvasinky pak můžeme řadit i kmeny s nežádoucími technologickými vlastnostmi -kmeny produkující toxiny (tzv. killer-kmeny) nebo respiračně deficientní mutanty.Divoké kvasinky jsou běžně rozdělovány do dvou skupin: 1) kvasinky rodu Saccharomyces a 2) kvasinky patřící do jiných rodů, tzv. non-Saccharomyces (Ingledew a Casey, 1982). Divoké kvasinky rodu Saccharomyces jsou z hlediska své škodlivosti považovány za více rizikové -mnohé jsou schopné růst anaerobně a mohou tedy konkurovat kulturním kvasinkám při kvašení cukrů obsažených v mladině, za současné produkce nežádoucích aromatických látek. Schopnost produkovat fenolické látky dekarboxylací fenolických kyselin mladiny je charakteristická pro amylolytické (tj. kvasinky schopné štěpit dextriny) i ostatní divoké kvasinky rodu Saccharomyces (Ryder et al., 1978). Kvasinky schopné dekarboxylovat fenolové kyseliny mají funkční gen POF (POF = phenolic off-flavor; fenolické chuťové vady, pachutě) a jsou někdy nazývány POF + (POF-pozitivní). Produkují 4-vinylguajakol a styren dekarboxylací kyseliny ferulové, resp. skořicové (Goodey a Tubb, 1982). Amylolytické kvasinky, dříve označované jako "S. diastaticus" (nyní klasifikovány . 59, 2013, No. 9, p. 246-257 This survey is focused on the techniques of detection of wild yeasts in brewery laboratory. The experimental part of the work deals with the ability of 19 strains of culture and wild yeasts to grow on wort, hopped-wort and lysine agar, and on media containing monoiodacetic acid, crystal violet and copper sulphate. Growth of yeasts on WLN agar, on MYGP agar with actidione and on MYGP agar at 37°C was also monitored. Photographs of representative colonies of yeast strains on various agar media are presented. The practical usefulness of the media in brewery laboratory was evaluated. Matoulková

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Wild yeasts in brewing and distilling

Cited by 14 publications

References 22 publications

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery ‘Wild’ Yeast Contaminants

Enhancing the Microbiological Stability of Malt and Beer - A Review

Brewing microbiology - wild yeasts and methods of their detection.

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