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Heidler von Heilborn D, Reinmüller J, Yurkov A, Stehle P, Moeller R, Lipski A. Fungi under Modified Atmosphere-The Effects of CO 2 Stress on Cell Membranes and Description of New Yeast Stenotrophomyces fumitolerans gen. nov., sp. nov. J Fungi (Basel) 2023; 9:1031. [PMID: 37888287 PMCID: PMC10607650 DOI: 10.3390/jof9101031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/12/2023] [Accepted: 10/14/2023] [Indexed: 10/28/2023] Open
Abstract
High levels of carbon dioxide are known to inhibit the growth of microorganisms. A total of twenty strains of filamentous fungi and yeasts were isolated from habitats with enriched carbon dioxide concentration. Most strains were derived from modified atmosphere packed (MAP) food products or mofettes and were cultivated under an atmosphere of 20% CO2 and 80% O2. The influence of CO2 on fungal cell membrane fatty acid profiles was examined in this study. Major changes were the increase in linolenic acid (C18:3 cis 9, 12, 15) and, additionally in most strains, linoleic acid (C18:2 cis 9, 12) with a maximum of 24.8%, at the expense of oleic (C18:1 cis 9), palmitic (C16:0), palmitoleic (C16:1 cis 9) and stearic acid (C18:0). The degree of fatty acid unsaturation increased for all of the strains in the study, which consequently led to lower melting temperatures of the cell membranes after incubation with elevated levels of CO2, indicating fluidization of the membrane and a potential membrane malfunction. Growth was reduced in 18 out of 20 strains in laboratory experiments and a change in pigmentation was observed in several strains. Two of the isolated strains, strain WT5 and strain WR1, were found to represent a hitherto undescribed yeast for which the new genus and species Stenotrophomyces fumitolerans (MB# 849906) is proposed.
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Affiliation(s)
- David Heidler von Heilborn
- Institute of Nutritional and Food Science, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany; (D.H.v.H.)
| | - Jessica Reinmüller
- Institute of Nutritional and Food Science, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany; (D.H.v.H.)
| | - Andrey Yurkov
- Leibniz Institute DSMZ—German Collection of Microorganisms and Cell Cultures, Department of Bioresources for Bioeconomy and Health Research, Inhoffenstraße 7 B, 38124 Braunschweig, Germany;
| | - Peter Stehle
- Institute of Nutritional and Food Science, Nutritional Physiology, University of Bonn, Nussallee 9, 53115 Bonn, Germany;
| | - Ralf Moeller
- Aerospace Microbiology Research Group, Institute of Aerospace Medicine, German Aerospace Center, 51147 Cologne, Germany;
| | - André Lipski
- Institute of Nutritional and Food Science, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany; (D.H.v.H.)
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Štulíková K, Vrzal T, Kubizniaková P, Enge J, Matoulková D, Brányik T. Spoilage of bottled lager beer contaminated with
Saccharomyces cerevisiae
var.
diastaticus. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.653] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Kateřina Štulíková
- Department of Biotechnology, Faculty of Food and Biochemical Technology University of Chemistry and Technology Technická 5 Prague 16628 Czech Republic
| | - Tomáš Vrzal
- Research Institute of Brewing and Malting Lípová 511/15 Prague 12044 Czech Republic
| | - Petra Kubizniaková
- Research Institute of Brewing and Malting Lípová 511/15 Prague 12044 Czech Republic
| | - Jan Enge
- Plzeňský Prazdroj a.s., U Prazdroje 64/7 Plzeň 301 00 Czech Republic
| | - Dagmar Matoulková
- Research Institute of Brewing and Malting Lípová 511/15 Prague 12044 Czech Republic
| | - Tomáš Brányik
- Research Institute of Brewing and Malting Lípová 511/15 Prague 12044 Czech Republic
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Suiker IM, Arkesteijn GJA, Zeegers PJ, Wösten HAB. Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores. Int J Food Microbiol 2021; 347:109173. [PMID: 33812163 DOI: 10.1016/j.ijfoodmicro.2021.109173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 03/20/2021] [Accepted: 03/23/2021] [Indexed: 10/21/2022]
Abstract
Saccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage of carbonated fermented beverages in the brewing industry. Here, prevalence of S. diastaticus in nature and breweries was assessed as well as the spoilage capacity of its vegetative cells and spores. S. diastaticus could only be enriched from 1 out of 136 bark and soil samples from the Netherlands, being the first described natural isolate of this yeast outside South America. On the other hand, it was identified by PCR and selective enrichment in 25 and 21 out of 54 biofilm samples from beer filling halls in Asia, Africa, Europe and North America. ITS sequencing revealed that S. cerevisiae (including S. diastaticus) represented <0.05% of fungal DNA in 17 out of 20 samples, while it represented 0.1, 2 and 32% in samples VH6, VH1 and VH3 respectively. Next, vegetative cells and ascospores of the natural S. diastaticus isolate MB523 were inoculated in a variety of beer products containing 0.0-5.0% alcohol (v/v). Ascospores spoiled all beer products, while vegetative cells did not grow in Radler lemon 0.0, Radler lime mint 0.0 and Radler lemon lime 0.0. Notably, vegetative cells could spoil these Radlers when they first had been grown in alcohol free beer either or not mixed with Radler lemon lime 0.0. Conversely, vegetative cells that had been grown in Radler lemon lime lost their spoilage potential of this beer product when they had grown in YPD medium for more than 24 h. In addition, it was shown that cells grown in alcohol free beer were more heat resistant than cells grown in YPD (D52 40 min and ≤ 10.3 min, respectively). Together, these data show that S. diastaticus is a less prevalent variant of S. cerevisiae in nature, while it accumulates in breweries in mixed biofilms. Data also show that both vegetative cells and spores can spoil all tested beer products, the latter cell type irrespective of its environmental history.
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Affiliation(s)
- Inge M Suiker
- TiFN, Wageningen, the Netherlands; Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands
| | - Ger J A Arkesteijn
- Veterinary Medicine, Utrecht University Yalelaan 1, 3584 CL Utrecht, the Netherlands
| | - Petra J Zeegers
- Heineken Supply Chain BV, Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, the Netherlands
| | - Han A B Wösten
- TiFN, Wageningen, the Netherlands; Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands.
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Jevons AL, Quain DE. Draught beer hygiene: use of microplates to assess biofilm formation, growth and removal. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.637] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Alexander L. Jevons
- International Centre for Brewing Science, School of Biosciences University of Nottingham Sutton Bonington Campus, Loughborough Leicestershire LE12 5RD UK
| | - David E. Quain
- International Centre for Brewing Science, School of Biosciences University of Nottingham Sutton Bonington Campus, Loughborough Leicestershire LE12 5RD UK
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Jacobs L, Meesters J, Parijs I, Hooyberghs G, Van der Eycken EV, Lories B, Steenackers HP. 2-Aminoimidazoles as potent inhibitors of contaminating brewery biofilms. BIOFOULING 2021; 37:61-77. [PMID: 33573402 DOI: 10.1080/08927014.2021.1874366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 12/23/2020] [Accepted: 01/04/2021] [Indexed: 06/12/2023]
Abstract
Cleaning and disinfection protocols are not always able to remove biofilm microbes present in breweries, indicating that novel anti-biofilm strategies are needed. The preventive activities of three in-house synthesized members of the 2-aminoimidazole class of anti-biofilm molecules were studied against 17 natural brewery biofilms and benchmarked against 18 known inhibitors. Two 2-aminoimidazoles belonged to the top six inhibitors, which were retested against 12 defined brewery biofilm models. For the three best inhibitors, tannic acid (n° 1), 2-aminoimidazole imi-AAC-5 (n° 2), and baicalein (n° 3), the effect on the microbial metabolic activity was evaluated. Here, the top three inhibitors showed similar effectiveness, with baicalein possessing a slightly higher efficacy. Even though the 2-aminoimidazole was the second-best inhibitor, it showed a lower biocidal activity than tannic acid, making it less prone to resistance evolution. Overall, this study supports the potential of 2-aminoimidazoles as a preventive anti-biofilm strategy.
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Affiliation(s)
- Lene Jacobs
- Centrum of Microbial and Plant Genetics, KU Leuven, Belgium
| | | | - Ilse Parijs
- Centrum of Microbial and Plant Genetics, KU Leuven, Belgium
| | - Geert Hooyberghs
- Laboratory for Organic and Microwave-Assisted Chemistry - LOMAC, KU Leuven, Belgium
| | - Erik V Van der Eycken
- Laboratory for Organic and Microwave-Assisted Chemistry - LOMAC, KU Leuven, Belgium
- Peoples' Friendship University of Russia (RUDN University), Moscow, Russia
| | - Bram Lories
- Centrum of Microbial and Plant Genetics, KU Leuven, Belgium
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New advances on the Brettanomyces bruxellensis biofilm mode of life. Int J Food Microbiol 2019; 318:108464. [PMID: 31816527 DOI: 10.1016/j.ijfoodmicro.2019.108464] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 11/22/2019] [Accepted: 11/25/2019] [Indexed: 11/24/2022]
Abstract
The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although it has been given little attention so far for this yeast. In this work, the capacity to form biofilm and its structure were explored in YPD medium and in wine. Using microsatellite analysis, 65 isolates were discriminated into 5 different genetic groups from which 12 strains were selected. All 12 strains were able to form biofilm in YPD medium on a polystyrene surface. The presence of microcolonies, filamentous cells and extracellular polymeric substances, constituting the structure of the biofilm despite a small thickness, were highlighted using confocal and electronic microscopy. Moreover, different cell morphologies according to genetic groups were highlighted. The capacity to form biofilm in wine was also revealed for two selected strains. The impact of wine on biofilms was demonstrated with firstly considerable biofilm cell release and secondly growth of these released biofilm cells, both in a strain dependent manner. Finally, B. bruxellensis has been newly described as a producer of chlamydospore-like structures in wine, for both planktonic and biofilm lifestyles.
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Riedl R, Fütterer J, Goderbauer P, Michel M, Jacob F, Hutzler M. Combined Yeast Biofilm Screening – Characterization and Validation of Yeast Related Biofilms in a Brewing Environment with Combined Cultivation and Specific Real-time PCR Screening of Selected Indicator Species. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1579036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- R. Riedl
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Freising, Germany
| | - J. Fütterer
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Freising, Germany
| | - P. Goderbauer
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Freising, Germany
| | - M. Michel
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Freising, Germany
| | - F. Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Freising, Germany
| | - M. Hutzler
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Freising, Germany
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Riedl R, Dünzer N, Michel M, Jacob F, Hutzler M. Beer enemy number one: genetic diversity, physiology and biofilm formation ofLactobacillus brevis. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.553] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Robert Riedl
- Research Center Weihenstephan for Brewing and Food Quality; TU Munich Germany
| | - Nicole Dünzer
- Research Center Weihenstephan for Brewing and Food Quality; TU Munich Germany
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality; TU Munich Germany
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality; TU Munich Germany
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality; TU Munich Germany
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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process. Microorganisms 2019; 7:microorganisms7010011. [PMID: 30626108 PMCID: PMC6351989 DOI: 10.3390/microorganisms7010011] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 12/19/2018] [Accepted: 01/02/2019] [Indexed: 12/20/2022] Open
Abstract
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans, Wickerhamomyces anomalus, and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S. cerevisiae, and they dominated fermentations with 1:20 ratio (S. cerevisiae/non-conventional yeasts ratios). Pure non-conventional yeasts and co-cultures affected significantly the beer aroma. A general reduction in acetaldehyde content in all mixed fermentations was found. L. thermotolerans and Z. florentina in mixed and W. anomalus in pure cultures increased higher alcohols. L. thermotolerans led to a large reduction in pH value, producing, in pure culture, a large amount of lactic acid (1.83 g/L) while showing an enhancement of ethyl butyrate and ethyl acetate in all pure and mixed fermentations. W. anomalus decreased the main aroma compounds in comparison with the S. cerevisiae but showed a significant increase in ethyl butyrate and ethyl acetate. Beers produced with Z. florentina were characterized by an increase in the isoamyl acetate and α-terpineol content.
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11
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Primary souring: A novel bacteria-free method for sour beer production. Food Microbiol 2018; 70:76-84. [DOI: 10.1016/j.fm.2017.09.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 07/28/2017] [Accepted: 09/11/2017] [Indexed: 11/20/2022]
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Turvey ME, Weiland F, Keller EJ, Hoffmann P. The changing face of microbial quality control practices in the brewing industry: Introducing mass spectrometry proteomic fingerprinting for microbial identification. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.428] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- M. E. Turvey
- Adelaide Proteomics Centre; The University of Adelaide; Australia
- Institute of Photonics and Advanced Sensing; Australia
- Singapore-MIT Alliance for Research and Technology Centre; Singapore
| | - F. Weiland
- Adelaide Proteomics Centre; The University of Adelaide; Australia
- Institute of Photonics and Advanced Sensing; Australia
| | - E. J. Keller
- Adelaide Proteomics Centre; The University of Adelaide; Australia
- Institute of Photonics and Advanced Sensing; Australia
| | - P. Hoffmann
- Adelaide Proteomics Centre; The University of Adelaide; Australia
- Institute of Photonics and Advanced Sensing; Australia
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Quain DE. Draught beer hygiene: cleaning of dispense tap nozzles. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.335] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David E. Quain
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Leicestershire UK
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Turvey ME, Weiland F, Meneses J, Sterenberg N, Hoffmann P. Identification of beer spoilage microorganisms using the MALDI Biotyper platform. Appl Microbiol Biotechnol 2016; 100:2761-73. [DOI: 10.1007/s00253-016-7344-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Revised: 01/17/2016] [Accepted: 01/19/2016] [Indexed: 10/22/2022]
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Bokulich NA, Bergsveinson J, Ziola B, Mills DA. Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance. eLife 2015; 4. [PMID: 25756611 PMCID: PMC4352708 DOI: 10.7554/elife.04634] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Accepted: 02/03/2015] [Indexed: 12/11/2022] Open
Abstract
Distinct microbial ecosystems have evolved to meet the challenges of indoor environments, shaping the microbial communities that interact most with modern human activities. Microbial transmission in food-processing facilities has an enormous impact on the qualities and healthfulness of foods, beneficially or detrimentally interacting with food products. To explore modes of microbial transmission and spoilage-gene frequency in a commercial food-production scenario, we profiled hop-resistance gene frequencies and bacterial and fungal communities in a brewery. We employed a Bayesian approach for predicting routes of contamination, revealing critical control points for microbial management. Physically mapping microbial populations over time illustrates patterns of dispersal and identifies potential contaminant reservoirs within this environment. Habitual exposure to beer is associated with increased abundance of spoilage genes, predicting greater contamination risk. Elucidating the genetic landscapes of indoor environments poses important practical implications for food-production systems and these concepts are translatable to other built environments. DOI:http://dx.doi.org/10.7554/eLife.04634.001 Many microbes—including bacteria and fungi—can affect the food and drink we consume, for better and for worse. Some spoil food, making it less tasty or even harmful to health. However, microbes can also be important ingredients: for example, yeast ferments malted barley sugars to make the alcohol and flavor of beer. Nowadays, many beers are made under carefully controlled conditions, where the only microbes in the beer should be the strain of yeast added to the barley sugars. A more traditional ‘coolship’ method can be used to make sour beers; the barley sugars cool in an open-topped vessel and are fermented by the yeast and bacteria found naturally on the raw ingredients and in the surrounding environment. Relatively little was known about how microbes spread around and adapt to living inside buildings. Now, Bokulich et al. have used a range of molecular and statistical techniques to examine how bacteria and fungi are dispersed throughout a North American brewery that produces beer using both conventional and coolship brewing techniques. Most of the microbes found in the building originated from the raw ingredients used to make the beer, with different parts of the brewery containing different species. Over the course of a year, some species spread to new parts of the building; a statistical method predicted the sources of these microbes, and revealed some key areas and features of the brewery that affect microbial transfer. Bokulich et al. also looked at the spread of genes that enable their bacterial hosts to spoil beer, including those that protect bacteria from the antimicrobial action of the hops that flavor many beers. Lactic acid bacteria are the main cause of beer spoilage and so are usually to be avoided in breweries, but are also a normal ingredient in sour beer. In the brewery Bokulich et al. investigated, beer-spoilage and hop-resistance genes were found throughout the brewery, even in areas not used to produce sour beer. However, little beer spoilage occurred. The techniques used by Bokulich et al. to track the spread of microbes and their detrimental genes could be used in the future to understand how microbes adapt to other indoor environments. Indeed, Bokulich et al. suggest that breweries could be used as models to safely understand the factors that influence microbial movement in any food-production facility as well as other building environments. DOI:http://dx.doi.org/10.7554/eLife.04634.002
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Affiliation(s)
- Nicholas A Bokulich
- Department of Food Science and Technology, University of California, Davis, Davis, United States
| | - Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Saskatoon, Canada
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Saskatoon, Canada
| | - David A Mills
- Department of Food Science and Technology, University of California, Davis, Davis, United States
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Santos MC, Lock AL, Mechor GD, Kung L. Effects of a spoilage yeast from silage on in vitro ruminal fermentation. J Dairy Sci 2015; 98:2603-10. [PMID: 25622865 DOI: 10.3168/jds.2014-8683] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Accepted: 12/03/2014] [Indexed: 11/19/2022]
Abstract
Feeding silages with high concentrations of yeasts from aerobic spoilage is often implicated as a cause of poor animal performance on dairies. Our objective was to determine if a commonly found spoilage yeast, isolated from silage, had the potential to alter in vitro ruminal fermentations. A single colony of Issatchenkia orientalis, isolated from high-moisture corn, was grown in selective medium. The yeast culture was purified and added to in vitro culture tubes containing a total mixed ration (43% concentrate, 43% corn silage, 11% alfalfa haylage, and 3% alfalfa hay on a dry matter basis), buffer, and ruminal fluid to achieve added theoretical final concentrations of 0 (CTR), 4.40 (low yeast; LY), 6.40 (medium yeast; MY), and 8.40 (high yeast; HY) log10 cfu of yeast/mL of in vitro fluid. Seven separate tubes were prepared for each treatment and each time point and incubated for 12 and 24h at 39 °C. At the end of the incubation period, samples were analyzed for pH, yeast number, neutral detergent fiber (NDF) digestibility, volatile fatty acids (VFA), and fatty acids (FA). We found that total viable yeast counts decreased for all treatments in in vitro incubations but were still relatively high (5.3 log10 cfu of yeasts/mL) for HY after 24h of incubation. Addition of HY resulted in a lower pH and higher concentration of total VFA in culture fluid compared with other treatments. Moreover, additions of MY and HY decreased in vitro NDF digestibility compared with CTR, and the effect was greatest for HY. Overall, the biohydrogenation of dietary unsaturated FA was not altered by addition of I. orientalis and decreased over time with an increase in the accumulation of saturated FA, especially palmitic and stearic acids. We conclude that addition of I. orientalis, especially at high levels, has the potential to reduce in vitro NDF digestion and alter other aspects of ruminal fermentations.
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Affiliation(s)
- M C Santos
- Department of Animal and Food Sciences, University of Delaware, Newark 19716
| | - A L Lock
- Department of Animal Science, Michigan State University, East Lansing 48824-1225
| | - G D Mechor
- Elanco Animal Health, Orchard Park, NY 14127-2074
| | - L Kung
- Department of Animal and Food Sciences, University of Delaware, Newark 19716.
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Photocatalytic TiO2 and Doped TiO2 Coatings to Improve the Hygiene of Surfaces Used in Food and Beverage Processing—A Study of the Physical and Chemical Resistance of the Coatings. COATINGS 2014. [DOI: 10.3390/coatings4030433] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Usbeck JC, Kern CC, Vogel RF, Behr J. Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization–Time-of-Flight Mass Spectrometry (MALDI–TOF MS) in response to varying growth conditions. Food Microbiol 2013; 36:379-87. [DOI: 10.1016/j.fm.2013.07.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Revised: 04/30/2013] [Accepted: 07/12/2013] [Indexed: 01/24/2023]
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Abstract
Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.
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Affiliation(s)
- Nicholas A. Bokulich
- Department of Food Science and Technology, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Charles W. Bamforth
- Department of Food Science and Technology, University of California, Davis, California, USA
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Cocolin L, Campolongo S, Gorra R, Rolle L, Rantsiou K. Saccharomyces cerevisiae Biodiversity During the Brewing Process of an Artisanal Beer: A Preliminary Study. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00479.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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21
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Mamvura TA, Iyuke SE, Cluett JD, Paterson AE. Soil Films in the Beverage Industry: A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00511.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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22
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