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He Y, Yin H, Dong J, Yu J, Zhang L, Yan P, Wan X, Hou X, Zhao Y, Chen R, Gibson B, Krogerus K. Reduced sensitivity of lager brewing yeast to premature yeast flocculation via adaptive evolution. Food Microbiol 2022; 106:104032. [DOI: 10.1016/j.fm.2022.104032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/11/2022] [Accepted: 03/22/2022] [Indexed: 11/04/2022]
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2
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Xie Y, Xu M, Han B, Chen T, Cai G, Lu J. Barley Husk Degraded by Fusarium graminearum MH1 Induced Premature Yeast Flocculation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10296-10304. [PMID: 35947430 DOI: 10.1021/acs.jafc.2c03114] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Premature yeast flocculation (PYF) is one of the pivotal problems affecting beer flavor and production. PYF is induced by certain non-starch polysaccharides produced by the degradation of malted barley husks upon the growth of contaminated microorganisms, such as Fusarium graminearum. In this research, the formation mechanism of PYF was uncovered by investigating the secretome of F. graminearum MH1 inoculated to the barley husk. The polysaccharide extract of degraded husk was ultrafiltrated into four fractions and characterized by the minimum PYF concentration, molecular mass distribution, monosaccharide composition, and zeta potential. Among the four fractions, the high-molecular-weight polysaccharide fraction had the highest content of uronic acid and the most negative zeta potential, which contributed to the most severe PYF phenomenon. In addition, the PYF yeast showed a more negative zeta potential than the control yeast during the small-scale brewing process. This is aligned to the negatively charged polysaccharides potentially bonded to the surface of yeast cells through the calcium cation in the same fermentation system, which results in rapid flocculation and precipitation. Approximately 12% of the 214 proteins identified in the Fusarium graminearum MH1 secretome were hemicellulases, which substantially interpreted the mechanism of polysaccharides inducing PYF yeast during beer brewing.
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Affiliation(s)
- Ying Xie
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- College of Biology and Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States
| | - Bingxin Han
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Tianming Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Guolin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
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Chen W, Cheung HK, McMillan M, Turkington TK, Izydorczyk MS, Gräfenhan T. The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada. Curr Res Food Sci 2022; 5:1352-1364. [PMID: 36082140 PMCID: PMC9445228 DOI: 10.1016/j.crfs.2022.08.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/14/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Wen Chen
- Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, Ottawa, ON, Canada
- Department of Biology, University of Ottawa, Ottawa, ON, Canada
- Corresponding author. Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, Ottawa, ON, Canada.
| | - H.Y. Kitty Cheung
- Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, Ottawa, ON, Canada
- Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, SK, Canada
| | - Morgan McMillan
- Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, Ottawa, ON, Canada
| | - Thomas Kelly Turkington
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada
| | | | - Tom Gräfenhan
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
- Corresponding author.
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Rudolph A, MacIntosh AJ, Speers RA, St. Mary C. Modeling Yeast in Suspension during Laboratory and Commercial Fermentations to Detect Aberrant Fermentation Processes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1678361] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Arthur Rudolph
- Department of Biology, University of Florida, Gainesville, FL, 32611, U.S.A.
| | - Andrew J. MacIntosh
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, 32611, U.S.A.
| | - R. Alex Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, NS, B3H 4R2, Canada
| | - Colette St. Mary
- Department of Biology, University of Florida, Gainesville, FL, 32611, U.S.A.
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Panteloglou AG, Smart KA, Cook DJ. Impacts of Premature Yeast Flocculation Factors on Yeast Physiological Characteristics and Metabolite Profiles during Stirred and Unstirred High-Gravity Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0916-01] [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)
- Apostolos G. Panteloglou
- Novozymes Biopharma UK Ltd., Castle Court, 59 Castle Boulevard, NG7 1FD, Nottingham, United Kingdom
| | - Katherine A. Smart
- SABMiller PLC, SABMiller House, Church Street West, Woking, Surrey, GU21 6HS
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - David J. Cook
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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Shang YL, Li XM, Cai GL, Lu J, Chen J. Premature yeast flocculation factors from barley malt present in both malt husk and the non-husk part. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.130] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yue-Ling Shang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xiao-Min Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Guo-Lin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology and National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
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Nieuwoudt M, Lombard N, Rautenbach M. Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley malt. Food Chem 2014; 157:559-67. [PMID: 24679818 DOI: 10.1016/j.foodchem.2014.02.076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 01/23/2014] [Accepted: 02/17/2014] [Indexed: 10/25/2022]
Abstract
In beer brewing, brewers worldwide strive to obtain product consistency in terms of flavour, colour and foam. Important proteins contributing to beer foam are lipid transfer proteins (LTPs), in particular LTP1 and its lipid-bound isoform LTP1b, which are known to transport lipids in vivo and prevent lipids from destabilising the beer foam. LTP1 and LTP1b were successfully purified using only five purification steps with a high purified protein yield (160 mg LTP1 and LTP1b from 200 g barley). Circular dichroism of LTP1 and LTP1b confirmed that both proteins are highly tolerant to high temperatures (>90 °C) and are pH stable, particularly at a neutral to a more basic pH. Only LTP1 exhibited antiyeast and thermo-stable lytic activity, while LTP1b was inactive, indicating that the fatty acid moiety compromised the antimicrobial activity of LTP1. This lack in antiyeast activity and the positive foam properties of LTP1b would benefit beer fermentation and quality.
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Affiliation(s)
- Melanie Nieuwoudt
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa; Department of Food Science, Faculty of AgriScience, University of Stellenbosch, South Africa
| | - Nicolaas Lombard
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa
| | - Marina Rautenbach
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa.
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TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing. J Ind Microbiol Biotechnol 2012; 39:1821-32. [DOI: 10.1007/s10295-012-1188-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2012] [Accepted: 08/10/2012] [Indexed: 10/27/2022]
Abstract
Abstract
Premature yeast flocculation (PYF) is a sporadic fermentation problem in the brewing industry that results in incomplete yeast utilization of fermentable sugars in wort. Culture-independent, PCR-based fingerprinting techniques were applied in this study to identify the associations between the occurrence of the PYF problem during brewery fermentation with barley malt-associated microbial communities (both bacteria and fungi). Striking differences in the microbial DNA fingerprint patterns for fungi between PYF positive (PYF +ve) and negative (PYF −ve) barley malts were observed using the terminal restriction fragment length polymorphism (TRFLP) technique. The presence of terminal restriction fragments (TRFs) of 360–460 bp size range, for fungal HaeIII restriction enzyme-derived TRFLP profiles appeared to vary substantially between PYF +ve and PYF −ve samples. The source of the barley malt did not influence the fungal taxa implicated in PYF. TRFLP analysis indicates bacterial taxa are unlikely to be important in causing PYF. Virtual digestion of fungal sequences tentatively linked HaeIII TRFs in the 360–460 bp size range to a diverse range of yeast/yeast-like species. Findings from this study suggest that direct monitoring of barley malt samples using molecular methods could potentially be an efficient and viable alternative for monitoring PYF during brewery fermentations.
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Panteloglou AG, Box WG, Smart KA, Cook DJ. Optimization of a Small-scale Fermentation Test to Predict the Premature Yeast Flocculation Potential of Malts. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00792.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Panteloglou AG, Smart KA, Cook DJ. Malt-induced premature yeast flocculation: current perspectives. ACTA ACUST UNITED AC 2012; 39:813-22. [DOI: 10.1007/s10295-012-1086-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2011] [Accepted: 01/07/2012] [Indexed: 10/14/2022]
Abstract
Abstract
Premature yeast flocculation (PYF) is a sporadic problem for the malting and brewing industries which can have significant financial and logistical implications. The condition is characterised by abnormally heavy (and sometimes early) flocculation of yeast during brewery fermentations. The resulting low suspended yeast cell counts towards the end of the fermentation can result in flavour defects and incomplete attenuation (fermentation of sugars to alcohol). Despite several decades of research into the phenomenon, its precise nature and mechanisms have not been fully elucidated. In part this is because the term PYF has become a ‘catch-all’ syndrome which can have multiple origins. Furthermore, there are complex interactions in the malting and brewing processes which together mean that the PYF status of a malt sample is hard to predict at a generic level. Whether or not PYF is observed depends not only on barley quality, but on process factors in the maltings and to a substantial extent on the brewing yeast strain concerned. This article highlights the significance of PYF, and reviews current knowledge relating to the origins of this complex phenomenon.
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Affiliation(s)
- Apostolos G Panteloglou
- grid.4563.4 0000000419368868 Brewing Science Section, Division of Food Sciences The University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD Leicestershire UK
| | - Katherine A Smart
- grid.4563.4 0000000419368868 Brewing Science Section, Division of Food Sciences The University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD Leicestershire UK
| | - David J Cook
- grid.4563.4 0000000419368868 Brewing Science Section, Division of Food Sciences The University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD Leicestershire UK
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Gorjanović S. A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs). JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00389.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Christian M, Titze J, Ilberg V, Jacob F. Novel Perspectives in Gushing Analysis: A Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00474.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Stanislava G. A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00407.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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16
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Quality assessment of lager brewery yeast samples and strains using barley malt extracts with anti-yeast activity. Food Microbiol 2009; 26:192-6. [DOI: 10.1016/j.fm.2008.09.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2008] [Accepted: 09/05/2008] [Indexed: 11/18/2022]
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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