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Monacci E, Baris F, Bianchi A, Vezzulli F, Pettinelli S, Lambri M, Mencarelli F, Chinnici F, Sanmartin C. Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer. Food Chem 2024; 460:140594. [PMID: 39068805 DOI: 10.1016/j.foodchem.2024.140594] [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: 03/14/2024] [Revised: 06/23/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [freeze-dryer (F) and hot-stove (H)] of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 μg/L) and ethyl caprylate (313.60 μg/L) were in high content especially in BH while, ethyl-n-caproate (359.37 μg/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 μg/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen.
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Affiliation(s)
- Edoardo Monacci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy.
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Fosca Vezzulli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Milena Lambri
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna 40127, Italy.
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
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2
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Roselli GE, Kerruish DWM, Crow M, Smart KA, Powell CD. The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Front Microbiol 2024; 15:1346724. [PMID: 38440137 PMCID: PMC10910910 DOI: 10.3389/fmicb.2024.1346724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 02/02/2024] [Indexed: 03/06/2024] Open
Abstract
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented products. However, the brewing industry and other related sectors face a step-change in practice, primarily due to the growth in sales of no- and low-alcohol (NoLo) alternatives to traditional alcoholic products. Here we review the involvement of microbes across the brewing process, including both their positive contributions and their negative (spoilage) effects. We also discuss the opportunities for exploiting microbes for NoLo beer production, as well as the spoilage risks associated with these products. For the latter, we highlight differences in composition and process conditions between traditional and NoLo beers and discuss how these may impact the microbial ecosystem of each product stream in relation to microbiological stability and final beer quality.
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Affiliation(s)
- Giulia E. Roselli
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
| | | | - Matthew Crow
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Katherine A. Smart
- Diageo International Technical Centre, Menstrie, Scotland, United Kingdom
| | - Chris D. Powell
- Division of Microbiology, Biotechnology and Brewing Science, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom
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3
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Mastrangelo N, Bianchi A, Pettinelli S, Santini G, Merlani G, Bellincontro A, Baris F, Chinnici F, Mencarelli F. Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile. Heliyon 2023; 9:e20422. [PMID: 37780761 PMCID: PMC10539957 DOI: 10.1016/j.heliyon.2023.e20422] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/08/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023] Open
Abstract
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.
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Affiliation(s)
- Nicola Mastrangelo
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
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4
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Latorre M, Bruzone MC, de Garcia V, Libkind D. [Microbial contaminants in bottled craft beer of Andean Patagonia, Argentina]. Rev Argent Microbiol 2023; 55:88-99. [PMID: 35738976 DOI: 10.1016/j.ram.2022.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 03/07/2022] [Accepted: 05/02/2022] [Indexed: 11/16/2022] Open
Abstract
The brewing activity in Andean Patagonia plays a very important role in the region's economy, being microbial contamination one of the main problems in terms of quality. The presence of contaminant bacteria and wild yeasts in beer generate microbiological, physical and chemical changes that impact on its sensory attributes. However, few breweries establish criteria and policies to guarantee the quality of their products in a microbiological sense. The purpose of this work was to study for the first time the incidence of microbial contaminants in bottled craft beers from Andean Patagonia, identify the main microorganisms involved and establish relationships between contamination and the physicochemical variables of beer. We analyzed 75 beers from 37 breweries from 12 different Patagonian cities. Our results showed that 69.3% of the analyzed beer exhibited contaminant microorganism growth. Bacteria Levilactobacillus brevis and wild yeasts of Saccharomyces were the main microorganisms responsible for these contaminations. In addition, we found that microbial contamination had an impact on beer sensory profile and also that pH was correlated with the presence of lactic acid bacteria in beer, being an indicator of contamination for these bacteria. In conclusion, we observed that 8 out of 10 breweries studied showed contamination problems, highlighting the need to design prevention and control strategies in microbreweries.
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Affiliation(s)
- Mailen Latorre
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC) - CONICET / Universidad Nacional del Comahue, Bariloche, Río Negro, Argentina
| | - M Clara Bruzone
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC) - CONICET / Universidad Nacional del Comahue, Bariloche, Río Negro, Argentina
| | - Virginia de Garcia
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Neuquén, Buenos Aires, Argentina
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC) - CONICET / Universidad Nacional del Comahue, Bariloche, Río Negro, Argentina.
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5
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Genotypic and phenotypic characterization of industrial autochthonous Saccharomyces cerevisiae for the selection of well-adapted bioethanol-producing strains. Fungal Biol 2022; 126:658-673. [DOI: 10.1016/j.funbio.2022.08.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022]
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6
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Soni A, Dixit Y, Reis MM, Brightwell G. Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants. Compr Rev Food Sci Food Saf 2022; 21:3717-3745. [PMID: 35686478 DOI: 10.1111/1541-4337.12983] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/28/2022] [Accepted: 05/02/2022] [Indexed: 02/03/2023]
Abstract
Hyperspectral imaging (HSI) is a robust and nondestructive method that can detect foreign particles such as microbial, chemical, and physical contamination in food. This review summarizes the work done in the last two decades in this field with a highlight on challenges, risks, and research gaps. Considering the challenges of using HSI on complex matrices like food (e.g., the confounding and masking effects of background signals), application of machine learning and modeling approaches that have been successful in achieving better accuracy as well as increasing the detection limit have also been discussed here. Foodborne microbial contaminants such as bacteria, fungi, viruses, yeast, and protozoa are of interest and concern to food manufacturers due to the potential risk of either food poisoning or food spoilage. Detection of these contaminants using fast and efficient methods would not only prevent outbreaks and recalls but will also increase consumer acceptance and demand for shelf-stable food products. The conventional culture-based methods for microbial detection are time and labor-intensive, whereas hyperspectral imaging (HSI) is robust, nondestructive with minimum sample preparation, and has gained significant attention due to its rapid approach to detection of microbial contaminants. This review is a comprehensive summary of the detection of bacterial, viral, and fungal contaminants in food with detailed emphasis on the specific modeling and datamining approaches used to overcome the specific challenges associated with background and data complexity.
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Affiliation(s)
- Aswathi Soni
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand
| | - Yash Dixit
- Food Informatics, Smart Foods, AgResearch Ltd, Palmerston North, New Zealand
| | - Marlon M Reis
- Food Informatics, Smart Foods, AgResearch Ltd, Palmerston North, New Zealand
| | - Gale Brightwell
- Food System Integrity, Consumer Food Interface, AgResearch Ltd, Palmerston North, New Zealand.,New Zealand Food Safety Science Research Centre, Palmerston North, New Zealand
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7
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Scansani S, van Wyk N, Nader KB, Beisert B, Brezina S, Fritsch S, Semmler H, Pasch L, Pretorius IS, von Wallbrunn C, Schnell S, Rauhut D. The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must. Int J Food Microbiol 2022; 365:109549. [DOI: 10.1016/j.ijfoodmicro.2022.109549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 12/17/2021] [Accepted: 01/13/2022] [Indexed: 01/21/2023]
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9
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Abstract
In the beer brewing industry, microbial spoilage presents a consistent threat that must be monitored and controlled to ensure the palatability of a finished product. Many of the predominant beer spoilage microbes have been identified and characterized, but the mechanisms of contamination and persistence remain an open area of study. Postproduction, many beers are distributed as kegs that are attached to draft delivery systems in retail settings where ample opportunities for microbial spoilage are present. As such, restaurants and bars can experience substantial costs and downtime for cleaning when beer draft lines become heavily contaminated. Spoilage monitoring on the retail side of the beer industry is often overlooked, yet this arena may represent one of the largest threats to the profitability of a beer if its flavor profile becomes substantially distorted by contaminating microbes. In this study, we sampled and cultured microbial communities found in beers dispensed from a retail draft system to identify the contaminating bacteria and yeasts. We also evaluated their capability to establish new biofilms in a controlled setting. Among four tested beer types, we identified over a hundred different contaminant bacteria and nearly 20 wild yeasts. The culturing experiments demonstrated that most of these microbes were viable and capable of joining new biofilm communities. These data provide an important reference for monitoring specific beer spoilage microbes in draft systems and we provide suggestions for cleaning protocol improvements. IMPORTANCE Beer production, packaging, and service are each vulnerable to contamination by microbes that metabolize beer chemicals and impart undesirable flavors, which can result in the disposal of entire batches. Therefore, great effort is taken by brewmasters to reduce and monitor contamination during production and packaging. A commonly overlooked quality control stage of a beer supply chain is at the retail service end, where beer kegs supply draft lines in bars and restaurants under nonsterile conditions. We found that retail draft line contamination is rampant and that routine line cleaning methods are insufficient to efficiently suppress beer spoilage. Thus, many customers unknowingly consume spoiled versions of the beers they consume. This study identified the bacteria and yeast that were resident in retail draft beer samples and also investigated their abilities to colonize tubing material as members of biofilm communities.
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10
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Meng Q, Yang H, Zhang G, Sun W, Ma P, Liu X, Dang L, Li G, Huang X, Wang X, Liu J, Leng Q. CRISPR/Cas12a-assisted rapid identification of key beer spoilage bacteria. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102854] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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The Ability of Hop Extracts to Reduce the Methane Production of Methanobrevibacter ruminantium. ARCHAEA-AN INTERNATIONAL MICROBIOLOGICAL JOURNAL 2021; 2021:5510063. [PMID: 34776791 PMCID: PMC8589499 DOI: 10.1155/2021/5510063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/22/2021] [Accepted: 10/22/2021] [Indexed: 11/21/2022]
Abstract
Background Methane emissions from agriculture are responsible for over 40% of the world's greenhouse gas emissions. In the past, antibiotics were used to control methane production by animals, but concerns over the emergence and spread of antibiotic-resistant bacteria to humans have prompted a search for alternative approaches. Hops are the flowers of the hop plant Humulus lupulus. They have been used to feed cattle for many years and are known to contain antibacterial compounds, and their extracts have been shown to kill members of the Mycobacterium spp including Mycobacterium bovis, the causative agent of bovine tuberculosis as well as a number of human pathogens. In this study, hop extracts were studied for their ability to inhibit methane production from Methanobrevibacter ruminantium, a major methane-producing archaeon found in the rumen of cattle. Methods Methanobrevibacter ruminantium M1T (DSM 1093) was grown at 37°C for 30 days, and the amount of methane produced at different time points during this period was measured using gas chromatography. The archaeon was exposed to commercial hop extracts (tetra-hydro-iso-alpha acid and beta acid) and to aqueous hop extracts of a range of hop variants, and their effect on methane production was determined. Results All of the extracts reduced the level of methane production of M. ruminantium over the 30-day period compared to the negative control (sterile distilled water). The commercial hop extracts were the most effective at inhibiting methane production over the course of the experiment in contrast to the aqueous extracts, which showed a gradual reduction of inhibition with time. Conclusions Hops contain compounds which inhibit methane production. Given that hops can be safely fed to cattle, this raises the possibility of rationally designing a feed strategy which could reduce greenhouse gas emissions and protect against bovine tuberculosis. This study recommends that further research be undertaken to further identifying bioactive components from hops and their efficacy against a range of archaea.
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12
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Quain DE. The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- 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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13
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Thompson-Witrick KA, Pitts ER. Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1940654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Eric R. Pitts
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, U.S.A
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14
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Selna CJ, Patel RP, Morrissy CP, Nieto NC, Cope EK, Koppisch AT. Pre-Treatment of Industrial Tubing with Aqueous Hop Derived Metabolites Reduces Lactobacillus brevis Biofouling. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1952852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Cameron J. Selna
- Department of Chemistry, Northern Arizona University, Flagstaff, AZ, U.S.A.
- Mother Road Brewing Company, Flagstaff, AZ, U.S.A.
- Center for Materials Interfaces in Research and Applications (¡MIRA!), Northern Arizona University, Flagstaff, AZ, U.S.A.
| | - Ronuck P. Patel
- Department of Chemistry, Northern Arizona University, Flagstaff, AZ, U.S.A.
- Center for Materials Interfaces in Research and Applications (¡MIRA!), Northern Arizona University, Flagstaff, AZ, U.S.A.
| | | | - Nathan C. Nieto
- Department of Biological Sciences, Northern Arizona University, Flagstaff, AZ, U.S.A
| | - Emily K. Cope
- Department of Biological Sciences, Northern Arizona University, Flagstaff, AZ, U.S.A
| | - Andrew T. Koppisch
- Department of Chemistry, Northern Arizona University, Flagstaff, AZ, U.S.A.
- Center for Materials Interfaces in Research and Applications (¡MIRA!), Northern Arizona University, Flagstaff, AZ, U.S.A.
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15
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Wagner EM, Thalguter S, Wagner M, Rychli K. Presence of Microbial Contamination and Biofilms at a Beer Can Filling Production Line. J Food Prot 2021; 84:896-902. [PMID: 33411903 DOI: 10.4315/jfp-20-368] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 12/23/2020] [Indexed: 01/21/2023]
Abstract
ABSTRACT Contamination of beer arises in 50% of all events at the late stages of production, in the filling area. This is where biofilms, a consortia of microorganisms embedded in a matrix composed of extracellular polymeric substances, play a critical role. To date, most studies have focused on the presence of (biofilm-forming) microorganisms in the filling environment. Our aim was to characterize the microbial status as well as the presence of possible biofilms at a can filling line for beer by determining the presence of microorganisms and their associated matrix components (carbohydrates, proteins and extracellular DNA [eDNA]). For 23 sampling sites, targeted quantitative PCR confirmed the presence of microorganisms at 10 sites during operation and at 3 sites after cleaning. The evaluation of carbohydrates, eDNA, and proteins showed that 16 sites were positive for at least one component during operation and 4 after cleaning. We identified one potential biofilm hotspot, namely the struts below the filler, harboring high loads of bacteria and yeast, eDNA, carbohydrates, and proteins. The protein pattern was different from that of beer. This work deepens our understanding of biofilms and microorganisms found at the filling line of beer beverages at sites critical for production. HIGHLIGHTS
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Affiliation(s)
- Eva M Wagner
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria
| | - Sarah Thalguter
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria
| | - Martin Wagner
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria.,University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, Veterinaerplatz 1, 1210 Vienna, Austria
| | - Kathrin Rychli
- University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, Veterinaerplatz 1, 1210 Vienna, Austria
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16
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Perli T, van der Vorm DNA, Wassink M, van den Broek M, Pronk JT, Daran JM. Engineering heterologous molybdenum-cofactor-biosynthesis and nitrate-assimilation pathways enables nitrate utilization by Saccharomyces cerevisiae. Metab Eng 2021; 65:11-29. [PMID: 33617956 DOI: 10.1016/j.ymben.2021.02.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 01/28/2021] [Accepted: 02/15/2021] [Indexed: 02/06/2023]
Abstract
Metabolic capabilities of cells are not only defined by their repertoire of enzymes and metabolites, but also by availability of enzyme cofactors. The molybdenum cofactor (Moco) is widespread among eukaryotes but absent from the industrial yeast Saccharomyces cerevisiae. No less than 50 Moco-dependent enzymes covering over 30 catalytic activities have been described to date, introduction of a functional Moco synthesis pathway offers interesting options to further broaden the biocatalytic repertoire of S. cerevisiae. In this study, we identified seven Moco biosynthesis genes in the non-conventional yeast Ogataea parapolymorpha by SpyCas9-mediated mutational analysis and expressed them in S. cerevisiae. Functionality of the heterologously expressed Moco biosynthesis pathway in S. cerevisiae was assessed by co-expressing O. parapolymorpha nitrate-assimilation enzymes, including the Moco-dependent nitrate reductase. Following two-weeks of incubation, growth of the engineered S. cerevisiae strain was observed on nitrate as sole nitrogen source. Relative to the rationally engineered strain, the evolved derivatives showed increased copy numbers of the heterologous genes, increased levels of the encoded proteins and a 5-fold higher nitrate-reductase activity in cell extracts. Growth at nM molybdate concentrations was enabled by co-expression of a Chlamydomonas reinhardtii high-affinity molybdate transporter. In serial batch cultures on nitrate-containing medium, a non-engineered S. cerevisiae strain was rapidly outcompeted by the spoilage yeast Brettanomyces bruxellensis. In contrast, an engineered and evolved nitrate-assimilating S. cerevisiae strain persisted during 35 generations of co-cultivation. This result indicates that the ability of engineered strains to use nitrate may be applicable to improve competitiveness of baker's yeast in industrial processes upon contamination with spoilage yeasts.
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Affiliation(s)
- Thomas Perli
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629, HZ, Delft, the Netherlands.
| | - Daan N A van der Vorm
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629, HZ, Delft, the Netherlands.
| | - Mats Wassink
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629, HZ, Delft, the Netherlands.
| | - Marcel van den Broek
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629, HZ, Delft, the Netherlands.
| | - Jack T Pronk
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629, HZ, Delft, the Netherlands.
| | - Jean-Marc Daran
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629, HZ, Delft, the Netherlands.
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17
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Influence of Citrus Flavor Addition in Brewing Process: Characterization of the Volatile and Non-Volatile Profile to Prevent Frauds and Adulterations. SEPARATIONS 2021. [DOI: 10.3390/separations8020018] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the last few years, the flavored beer market has increased significantly. In particular, consumers showed a growing interest in citrus-flavored beers. Citrus fruits contain, among other class of compounds, terpenes and terpenoids and oxygenated heterocyclic compounds. The absence of a specific legislation concerning beer flavored production and ingredients reported on the labels makes these beers subject to possible adulterations. Solid phase micro extraction (SPME) followed by gas chromatographic–mass spectrometry (GC-MS) and gas chromatographic-flame ionization detector (GC-FID) analysis of the volatile profile together with the characterization of the oxygen heterocyclic compounds through high performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS) demonstrated to be a powerful analytical strategy for quality control. In this study, we combined the volatile and non-volatile profiles of “citrus flavored mainstream beers”, in order to evaluate the authenticity and determine markers to prevent food frauds. The changes in the aroma composition of the unflavored types after the addition of peel, or citrus essential oil were also evaluated. The linear retention index (LRI) system was used for both techniques; in particular, its application in liquid chromatography is still limited and represents a novelty. The coupling of the high sensitivity of the HPLC MS/MS method with the LRI system, it has made possible for the first time a reliable identification and an accurate quantification of furocoumarins in citrus-flavored beers.
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Rodríguez-Saavedra M, González de Llano D, Beltran G, Torija MJ, Moreno-Arribas MV. Pectinatus spp. - Unpleasant and recurrent brewing spoilage bacteria. Int J Food Microbiol 2020; 336:108900. [PMID: 33129006 DOI: 10.1016/j.ijfoodmicro.2020.108900] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 09/19/2020] [Accepted: 10/02/2020] [Indexed: 12/20/2022]
Abstract
Traditionally, beer has been recognised as a beverage with high microbiological stability because of the hostile growth environment posed by beer and increasing attention being paid to brewery hygiene. However, the microbiological risk has increased in recent years because of technological advances toward reducing oxygen in beers, besides the increase in novel beer styles production, such as non-pasteurised, flash pasteurised, cold sterilised, mid-strength, and alcoholic-free beer, that are more prone to spoilage bacteria. Moreover, using innovative beer ingredients like fruits and vegetables is an added cause of microbial spoilage. To maintain quality and good brand image, beer spoilage microorganisms are a critical concern for breweries worldwide. Pectinatus and Megasphaera are Gram-negative bacteria mostly found in improper brewing environments, leading to consumer complaints and financial losses. Because of the lack of compiled scientific knowledge on Pectinatus spoilage ability, this review provides a comprehensive overview of the occurrence, survival mechanisms, and the factors affecting beer spoilage Pectinatus species in the brewing process.
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Affiliation(s)
- Magaly Rodríguez-Saavedra
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/ Nicolás Cabrera, 29049 Madrid, Spain
| | - Dolores González de Llano
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/ Nicolás Cabrera, 29049 Madrid, Spain
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo, 1, 43007 Tarragona, Spain
| | - María-Jesús Torija
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo, 1, 43007 Tarragona, Spain
| | - M Victoria Moreno-Arribas
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, c/ Nicolás Cabrera, 29049 Madrid, Spain.
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19
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Influence of malt composition on the quality of a top fermented beer. Journal of Food Science and Technology 2020; 58:2295-2303. [PMID: 33967326 DOI: 10.1007/s13197-020-04740-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2020] [Accepted: 08/14/2020] [Indexed: 12/19/2022]
Abstract
The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated. The beers were produced increasing the percentage of coloured malt (0, 5, 15% Caraamber®) respect to the pale ale base malt. The beers had an alcohol content ranging from 6.2 to 6.8 vol%; the results highlighted a deeper colour, increased bitterness and turbidity in beer with the highest amount of Caraamber malt. This latter showed the highest polyphenols (453.8 mg GAE/L) and antioxidant activity (840.1 µmol TE/L) and, on the other hand, the lowest foam stability. The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcohols and esters. No differences were found in the fruity-esters, alcoholic and caramel sensory notes; while the beer made with 15% of coloured malt was perceived sweeter and with less fruity citrus notes than other beer samples.
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Abstract
Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods. These include poor process control, lack of consistency in product quality, and lengthy fermentation times. This review summarizes the methods for traditional sour beer production with a focus on the use of lactobacilli to generate this beverage. In addition, the review describes the use of selected pure cultures of microorganisms with desirable properties in conjunction with careful application of processing steps. Together, this facilitates the production of sour beer with a higher level of process control and more rapid fermentation compared to traditional methods.
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21
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Munford ARG, Chaves RD, Sant'Ana AS. Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast. Food Microbiol 2020; 91:103513. [PMID: 32539960 DOI: 10.1016/j.fm.2020.103513] [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: 12/22/2019] [Revised: 03/26/2020] [Accepted: 04/13/2020] [Indexed: 11/25/2022]
Abstract
This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle. The experiments were conducted at 4 °C in solutions with pH 1.5, pH 2, and pH 3 adjusted employing 85% phosphoric acid. The acid washing treatment of brewing yeasts in the most common pH used (pH 2.0) demanded almost 50 min for the first decimal reduction (δ) of L. brevis DSM 6235. Sensible strains to acid washing such as P. damnosus DSM 20289 demanded almost 70 min for 4 log reductions to be achieved. On the other hand, pH reduction of the acid washing from 2.0 to 1.5 allowed 4 log reduction of L. brevis DSM 6235) to be obtained in less than 50 min, without ruining brewer's yeast viability. Acid washing in pH 1.5 is a viable method for the inactivation of bacterial contaminants of brewing yeasts. Recycling of brewing yeasts through this approach may contribute to a more sustainable and environmental-friendly industry.
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Affiliation(s)
- Allan R G Munford
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rafael D Chaves
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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22
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Munford ARG, Chaves RD, Granato D, Sant'Ana AS. Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing. Appl Microbiol Biotechnol 2020; 104:4071-4080. [PMID: 32179950 DOI: 10.1007/s00253-020-10534-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 03/02/2020] [Accepted: 03/09/2020] [Indexed: 12/01/2022]
Abstract
This study aimed to model the inactivation of Lactobacillus brevis DSM 6235 while retaining the viability of yeasts during washing brewer's yeast with phosphoric acid and chlorine dioxide. The independent variables in the acid washing were pH (1-3) and temperature (1-9 °C), whereas in the washing with chlorine dioxide, concentration (10-90 mg/L) and temperature (5-25 °C) were assessed. The predictive models obtained for the four response variables γLA, γCl (decimal reduction of L. brevis DSM 6235), Vf/V0LA, and Vf/V0Cl (brewer's yeast viability ratio) were found to have R2 > 0.80 and values of Fcalc > Freference. Then, the models were considered predictive and statistically significant (p < 0.10). Our results indicated that phosphoric acid and chlorine dioxide washing resulted in up to 7 and 6.4 (log CFU/mL) decimal reductions of L. brevis DSM 6235, respectively. On the other hand, the viability of the brewer's yeast ranged from 22.3 to 99.4%. L. brevis DSM 6235 inactivation was significantly influenced by parameters pH(Q) and T°C(Q) when phosphoric acid was applied, and by parameters mg/L(L), mg/L(Q), T°C(Q), and mg/L × T°C when ClO2 was applied. The validation of the models resulted in bias (γLA, 0.93/Vf/V0LA, 0.99 - γCl, 1.0/Vf/V0Cl, 0.99) and accuracy values (γLA, 1.12/Vf/V0LA, 1.01 - γCl, 1.08/Vf/V0Cl, 1.03). The results of this study indicate that it might be possible to decontaminate brewer's yeast through acid and chlorine dioxide washing while keeping its viability. This procedure will result in the reduction of costs and the lower generation of brewer's waste.
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Affiliation(s)
- Allan R G Munford
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rafael D Chaves
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Daniel Granato
- Food Processing and Quality, Innovative Food System Unit, Natural Resources Institute Finland (Luke), FI-02150, Espoo, Finland
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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23
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Goodman M, Neal JA, Corsi A, Sirsat SA. Isolation of Beer-Spoiling Bacteria from Texas Craft Breweries. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2018.1509754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Mary Goodman
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| | - Jack A. Neal
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| | - Aaron Corsi
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
| | - Sujata A. Sirsat
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, Texas, USA
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24
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Shwaiki LN, Arendt EK, Lynch KM, Thery TLC. Inhibitory effect of four novel synthetic peptides on food spoilage yeasts. Int J Food Microbiol 2019; 300:43-52. [PMID: 31035250 DOI: 10.1016/j.ijfoodmicro.2019.04.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 12/31/2022]
Abstract
The spoilage of foods caused by the growth of undesirable yeast species is a problem in the food industry. Yeast species such as Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Debaryomyces hansenii, Kluyveromyces lactis and Saccharomyces cerevisiae have been encountered in foods such as high sugar products, fruit juices, wine, mayonnaise, chocolate and soft drinks. The demand for new methods of preservations has increased because of the negative association attached to chemical preservatives. The sequence of a novel short peptide (KKFFRAWWAPRFLK-NH2) was modified to generate three versions of this original peptide. These peptides were tested for the inhibition of the yeasts mentioned above, allowing for the better understanding of their residue modifications. The range of the minimum inhibitory concentration was between 25 and 200 μg/mL. Zygosaccharomyces bailii was the most sensitive strain to the peptides, while Zygosaccharomyces rouxii was the most resistant. Membrane permeabilisation was found to be responsible for yeast inhibition at a level which was a two-fold increase of the MIC (400 μg/mL). The possibility of the production of reactive oxygen species was also assessed but was not recognised as a factor involved for the peptides' mode of action. Their stability in different environments was also tested, focusing on high salt, pH and thermal stability. The newly designed peptides showed good antifungal activity against some common food spoilage yeasts and has been proven effective in the application in Fanta Orange. These efficient novel peptides represent a new source of food preservation that can be used as an alternative for current controversial preservatives used in the food industry.
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Affiliation(s)
- Laila N Shwaiki
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland.
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Thibaut L C Thery
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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25
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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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26
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27
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Rating of the industrial application potential of yeast strains by molecular characterization. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3088-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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28
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29
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Brewing Microbiology - Kocuria (Micrococcus) and Cultivation Methods for their Detection - Part 1. KVASNY PRUMYSL 2018. [DOI: 10.18832/kp201804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Juvonen R, Satokari R, Mallison K, Haikara A. Detection of Spoilage Bacteria in Beer by Polymerase Chain Reaction. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-57-0099] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Riikka Juvonen
- Technical Research Centre of Finland, Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
| | - Reetta Satokari
- Technical Research Centre of Finland, Biotechnology and Food Research, P.O. Box 1500, FIN-02044 VTT, Finland
| | - Kirstie Mallison
- University of the West of England, Coldharbour Lane, Bristol, BS16 1QY, England
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31
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Bokulich NA, Bamforth CW, Mills DA. A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0709-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicholas A. Bokulich
- Department of Viticulture and Enology and Department of Food Science and Technology
| | | | - David A. Mills
- Department of Viticulture and Enology and Department of Food Science and Technology, University of California, Davis 95616
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32
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Kelly D, Neve H, McAuliffe O, Ross RP, Arendt EK, Coffey A. Isolation and Characterization of Bacteriophages That Inhibit Strains of Pediococcus Damnosus, Lactobacillus Brevis, and Lactobacillus paraplantarum That Cause Beer Spoilage. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-1119-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- David Kelly
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Horst Neve
- Max Rubner-Institute, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Kiel, Germany
| | - Olivia McAuliffe
- Biotechnology Department, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland
| | - R. Paul Ross
- Biotechnology Department, Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
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33
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Juvonen R, Partanen T, Koivula T. Evaluation of Reverse-Transcription PCR Detection of 16S rRNA andTufmRNA for Viable/Dead Discrimination of Beer-Spoilage Lactic Acid Bacteria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-0416-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Teija Koivula
- VTT Technical Research Centre of Finland, VTT, Finland
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34
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Chiang YC, Liao WW, Lin CW, Lin CK, Tsen HY, Yeh CH, Lee SC, Wang HH. Combination of an Immunomagnetic Separation Method and a Chromogenic Oligonucleotide Array for the Detection of Beer-Spoilage Lactic Acid Bacteria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0126-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yu-Cheng Chiang
- Department of Food Science and Technology, Hung Kuang University, No. 34, Chung Chie Rd., Shalu, Taichung, Taiwan 433, R.O.C
| | - Wan-Wen Liao
- Department of Food Science and Technology, Hung Kuang University, No. 34, Chung Chie Rd., Shalu, Taichung, Taiwan 433, R.O.C
| | - Chia-Wei Lin
- Department of Food Science and Technology, Hung Kuang University, No. 34, Chung Chie Rd., Shalu, Taichung, Taiwan 433, R.O.C
| | - Chien-Ku Lin
- Department of Food Science and Technology, Hung Kuang University, No. 34, Chung Chie Rd., Shalu, Taichung, Taiwan 433, R.O.C
| | - Hau-Yang Tsen
- Department of Food Science and Technology, Hung Kuang University, No. 34, Chung Chie Rd., Shalu, Taichung, Taiwan 433, R.O.C
| | - Che-Hung Yeh
- Department of BioIndustry Technology, Dayeh University, No.168 University Rd., Dacun, Changhua, Taiwan 51591, R.O.C
| | - Shih-Chieh Lee
- Department of BioIndustry Technology, Dayeh University, No.168 University Rd., Dacun, Changhua, Taiwan 51591, R.O.C
| | - Hsien-Huang Wang
- DR. Chip Biotech. Inc., No. 31, Ke Jung Rd., Science-Based Industrial Park, Chu-Nan, Miao-Li County, Taiwan 350, R.O.C
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35
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Michel M, Meier-Dörnberg T, Kleucker A, Jacob F, Hutzler M. A New Approach for Detecting Spoilage Yeast in Pure Bottom-Fermenting and Pure Torulaspora Delbrueckii Pitching Yeast, Propagation Yeast, and Finished Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3148-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Maximilian Michel
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Alte Akademie 3, 85354 Freising, Germany
| | - Tim Meier-Dörnberg
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Alte Akademie 3, 85354 Freising, Germany
| | - Anna Kleucker
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Alte Akademie 3, 85354 Freising, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Alte Akademie 3, 85354 Freising, Germany
| | - Mathias Hutzler
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, TU München, Alte Akademie 3, 85354 Freising, Germany
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36
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Vávrová A, Matoulková D, Balážová T, Šedo O. MALDI-TOF MS Analysis of Anaerobic Bacteria Isolated from Biofilm-Covered Surfaces in Brewery Bottling Halls. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0324-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrea Vávrová
- Section of Microbiology, Department of Experimental Biology, Faculty of Science, Masaryk University, Tvrdého 14, 602 00 Brno, Czech Republic
| | - Dagmar Matoulková
- Department of Microbiology, Research Institute of Brewing and Malting, Plc., Lípová 15, 120 44 Prague 2, Czech Republic
| | - Tereza Balážová
- Section of Microbiology, Department of Experimental Biology, Faculty of Science, Masaryk University, Tvrdého 14, 602 00 Brno, Czech Republic
- Research Group Proteomics, CEITEC, Central European Institute of Technology, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic
| | - Ondrej Šedo
- Research Group Proteomics, CEITEC, Central European Institute of Technology, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic
- National Centre for Biomolecular Research, Faculty of Science, Masaryk University, Kamenice 5, 62500 Brno, Czech Republic
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37
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Zheng F, Niu C, Tang D, Liu C, Li Y, Wang J, Li Q. Monitoring the Microbial Conditions in Breweries in Yangtze River Delta Region, China. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1398509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Dongjian Tang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yongxian Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
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38
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Tsuchiya Y, Ogawa M, Nakakita Y, Nara Y, Kaneda H, Watari J, Minekawa H, Soejima T. Identification of Beer-Spoilage Microorganisms Using the Loop-Mediated Isothermal Amplification Method. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0227-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Youichi Tsuchiya
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd. Shizuoka, Japan
| | - Masahiro Ogawa
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd. Shizuoka, Japan
| | - Yasukazu Nakakita
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd. Shizuoka, Japan
| | - Yasunobu Nara
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd. Shizuoka, Japan
| | - Hirotaka Kaneda
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd. Shizuoka, Japan
| | - Junji Watari
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd. Shizuoka, Japan
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39
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Nakakita Y, Takahashi T, Tsuchiya Y, Watari J, Shinotsuka K. A Strategy for Detection of All Beer-Spoilage Bacteria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yasukazu Nakakita
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Toshihiro Takahashi
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Youichi Tsuchiya
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Junji Watari
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
| | - Ken Shinotsuka
- Brewing Research Laboratories, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013 Japan
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40
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Lin J, Cao Y, Sun J, Lu J. Monitoring Spoilage Bacteria and Wild Yeasts in Eastern Chinese Breweries. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-1219-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Jia Lin
- State Key Laboratory of Food Science and Technology and School of Biotechnology, Jiangnan University, Wuxi, Peoples Republic of China
| | - Yu Cao
- School of Biotechnology, Jiangnan University, Wuxi, Peoples Republic of China
| | - Junyong Sun
- School of Biotechnology, Jiangnan University, Wuxi, Peoples Republic of China
| | - Jian Lu
- State Key Laboratory of Food Science and Technology and School of Biotechnology, Jiangnan University, Wuxi, Peoples Republic of China
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Yasuhara T, Yuuki T, Kagami N. Novel Quantitative Method for Detection ofPectinatusUsing rRNA Targeted Fluorescent Probes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-59-0117] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Takaomi Yasuhara
- Brewing Research and Development Laboratory, Asahi Breweries, Ltd., 1-21, Midori, 1-Chome, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106 Japan
| | - Toshifumi Yuuki
- Brewing Research and Development Laboratory, Asahi Breweries, Ltd., 1-21, Midori, 1-Chome, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106 Japan
| | - Noboru Kagami
- Brewing Research and Development Laboratory, Asahi Breweries, Ltd., 1-21, Midori, 1-Chome, Moriya-machi, Kitasoma-gun, Ibaraki, 302-0106 Japan
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42
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Moh LG, Keilah LP, Etienne PT, Jules-Roger K. Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:5839278. [PMID: 29423400 PMCID: PMC5750469 DOI: 10.1155/2017/5839278] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 11/19/2017] [Accepted: 11/28/2017] [Indexed: 11/18/2022]
Abstract
The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase (p ≤ 0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season. These counts were mostly greater than the recommended standards. Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms. Pantoea sp. (27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples. In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates and Candida sp. (76.36%) was the most represented. This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.
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Affiliation(s)
- Lamye Glory Moh
- Department of Biochemistry, University of Dschang, Dschang, Cameroon
| | - Lunga Paul Keilah
- Department of Biochemistry, University of Yaounde 1, Yaounde, Cameroon
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43
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Alternative Methods for Shelf Life Extension of Unfiltered Beers from Microbreweries. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Ponomarova O, Gabrielli N, Sévin DC, Mülleder M, Zirngibl K, Bulyha K, Andrejev S, Kafkia E, Typas A, Sauer U, Ralser M, Patil KR. Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow. Cell Syst 2017; 5:345-357.e6. [PMID: 28964698 PMCID: PMC5660601 DOI: 10.1016/j.cels.2017.09.002] [Citation(s) in RCA: 180] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 07/13/2017] [Accepted: 08/30/2017] [Indexed: 01/05/2023]
Abstract
Many microorganisms live in communities and depend on metabolites secreted by fellow community members for survival. Yet our knowledge of interspecies metabolic dependencies is limited to few communities with small number of exchanged metabolites, and even less is known about cellular regulation facilitating metabolic exchange. Here we show how yeast enables growth of lactic acid bacteria through endogenous, multi-component, cross-feeding in a readily established community. In nitrogen-rich environments, Saccharomyces cerevisiae adjusts its metabolism by secreting a pool of metabolites, especially amino acids, and thereby enables survival of Lactobacillus plantarum and Lactococcus lactis. Quantity of the available nitrogen sources and the status of nitrogen catabolite repression pathways jointly modulate this niche creation. We demonstrate how nitrogen overflow by yeast benefits L. plantarum in grape juice, and contributes to emergence of mutualism with L. lactis in a medium with lactose. Our results illustrate how metabolic decisions of an individual species can benefit others.
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Affiliation(s)
- Olga Ponomarova
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | | | - Daniel C Sévin
- Institute of Molecular Systems Biology, ETH-Zürich, Zürich 8093, Switzerland
| | - Michael Mülleder
- Department of Biochemistry, University of Cambridge, The Francis Crick Institute, London, NW1 1AT, UK
| | | | | | - Sergej Andrejev
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | - Eleni Kafkia
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | - Athanasios Typas
- European Molecular Biology Laboratory, Heidelberg 69117, Germany
| | - Uwe Sauer
- Institute of Molecular Systems Biology, ETH-Zürich, Zürich 8093, Switzerland
| | - Markus Ralser
- Department of Biochemistry, University of Cambridge, The Francis Crick Institute, London, NW1 1AT, UK
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45
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Rodhouse L, Carbonero F. Overview of craft brewing specificities and potentially associated microbiota. Crit Rev Food Sci Nutr 2017; 59:462-473. [PMID: 28910550 DOI: 10.1080/10408398.2017.1378616] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process. Spoilage is a prominent issue in brewing, and can cause quality degradation resulting in consumer rejection and product waste. For example, lactic acid bacteria are predominately associated with producing a ropy texture and haze, along with producing diacetyl which gives the beer butter flavor notes. Other microorganisms may not affect flavor or aroma, but can retard fermentation by consuming nutrients needed by fermentation yeast. Quality control in craft breweries today relies on culturing methods to detect specific spoilage organisms. Using media can be beneficial for detecting the most common beer spoilers, such as Lactobacillus and Pediococci. However, these methods are time consuming with long incubation periods. Molecular methods such as community profiling or high throughput sequencing are better used for identifying entire populations of beer. These methods allow for detection, differentiation, and identification of taxa.
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Affiliation(s)
- Lindsey Rodhouse
- a Department of Food Science , University of Arkansas , Fayetteville , AR , USA
| | - Franck Carbonero
- a Department of Food Science , University of Arkansas , Fayetteville , AR , USA
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46
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Ahn H, Kim J, Kim WJ. Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.022] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures. BEVERAGES 2017. [DOI: 10.3390/beverages3030043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 °C) for four days and at 4 °C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 °C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 °C. Evaluating the beer’s appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 °C and after three days when stored at 4 °C.
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48
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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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49
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Olaniran AO, Hiralal L, Mokoena MP, Pillay B. Flavour-active volatile compounds in beer: production, regulation and control. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.389] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ademola O. Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Lettisha Hiralal
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Mduduzi P. Mokoena
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
| | - Balakrishna Pillay
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X54001 Durban 4000 Republic of South Africa
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50
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Brewing microbiology - Lactic acid bacteria and cultivation methods of detection - part II. KVASNY PRUMYSL 2016. [DOI: 10.18832/kp2016033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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