A Differential Medium for Detection of Wild Yeast in the Brewery

Brenner, M. W.; Karpiscak, Martin M.; Stern, Herbert; Hsu, Wen-Pin

doi:10.1080/00960845.1970.12006965

Cited by 16 publications

(5 citation statements)

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“…In the genus Saccharoniyces there is good, but not complete, correlation between ploidy of the vegetative phase (Table 14 of van der Walt, 197ob) and taxonomic status: species of the Saccharornyces exiguus and S. rouxii groups are generally haploid, while species of the S. cerevisiae group are diploid. Table 3 indicates also the ability of species to grow on various possible selective media: ethylamine and IOO mg cycloheximide/l (van der Walt,197oa,b) or from our own results, lysine (Morris & Eddy, 1957)' 20 mg crystal violet/l (Kato, 1967) or fuchsin-sulphite (Brenner et al 1970) media.…”

Section: Discussionmentioning

confidence: 99%

“…Fifty-four characters were compared -the 48 characters described by Campbell (1970) and six additional characters representing the serological properties A, B, C and D, growth on IOO mg cycloheximide/l medium (Oxoid, London) and ' SDM' fuchsin-sulphite medium (Schwarz Laboratories, Mount Vernon, New York, U.S.A.) (Brenner, Karpiscak, Stern & Hsu. 1970). as 10%.…”

Section: Numerical Malysis Of Saccharomyces 28 Imentioning

confidence: 99%

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Numerical Analysis of the Genera Saccharomyces and Kluyveromyces

Campbell¹

1972

Journal of General Microbiology

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Numerical analysis of the 41 species currently recognized in the genus Saccharouzyces indicated that only 23 clusters were sufficiently different, at less than 90'); matching of 58 characters, to be classified as separate species. These species belonged to four main divisions of the genus, mutually related at 70 to 75:/0 matching : Saccharomyces cerevisim group (twelve species), S. exiguus group (seven species), S.$orentinus group (three species) and S. rouxii. By similar analysis of the genus Kluyverornyces, three groups were recognized ; the first, of twelve species, was associated with Kluyverornyces lactis, which, related at 70 yo to the four groups of Saccharomyces, may be regarded as a fifth group of that genus. The second group of Kluyveromyces is a single species, K. veronae, which is related to the S. cerevisiae group. The third group of Kluyveromyces, five former species related to K. africanus, is closely related to S. uxiguus. The genera Saccharomyces and Kluyveromyces overlap and it is proposed that they be regarded as a single genus, Saccharomyces. In the combined genus there are 34 species, assessed at 9076 matching coefficient. A list of proposed synonyms is presented, with modified standard descriptions of those species in which the synonyms are merged.The advantages of serological identification over a scheme based on fermentation and assimilation are discussed; yeast isolates may be allocated rapidly to one of the major taxonomic groups by agglutination and examination of morphology.Saccharomyces rouxii characteristically reacted with serum A, and S. exiguus group usually with serum D, although occasionally also with sera A or B. The groups of species associated with Kluyveromyces lactis, S. cerevisiae and S. Jlorentinus were antigenically heterogeneous, but were distinguished by morphology of the cells.

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Section: Discussionmentioning

confidence: 99%

Section: Numerical Malysis Of Saccharomyces 28 Imentioning

confidence: 99%

Numerical Analysis of the Genera Saccharomyces and Kluyveromyces

Campbell¹

1972

Journal of General Microbiology

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“…Další selektivní půdou pro detekci divokých kvasinek bylo Schwarzovo diferenciální médium (SDM) obsahující fuchsin pro inhibici kulturních kvasinek (Brenner et al, 1970). Ani s půdou SDM nebylo dosaže-no optimálních výsledků.…”

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“…The use of Schwarz Differential Medium (SDM) containing fuchsin for inhibition of culture yeasts proposed by Brenner et al (1970) also does not allow for optimal results. Several culture yeasts, including both S. pastorianus and S. cerevisiae, are capable of growth on SDM in the form of colonies that are difficult to distinguish from the Saccharomyces wild yeast colonies (Lin, 1973).…”

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confidence: 99%

Brewing microbiology - wild yeasts and methods of their detection.

Matoulková¹,

Kopecká²,

Kubizniaková³

2013

Kvasny Prum

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

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“…Brenner el al. 1 have recently advocated the use of a medium containing basic fuchsin and sodium sulphite to distinguish wild from culture yeasts; preliminary trials of this method to compare strains of wild yeasts with ale and lager culture yeasts have not yet produced encouraging results in this laboratory. Thus the search for more rapid and reliable methods of wild yeast detection continues.…”

Section: Introductionmentioning

confidence: 99%

Detection of Wild Yeasts in the Brewery

Hall

1971

Journal of the Institute of Brewing

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The potential of an established culture medium, Wallerstein Laboratories' nutrient agar, for the detection of wild yeasts has been evaluated and recommended for microbiological quality control in brewery laboratories. Wild yeast strains, including Saccharomyces species, can be differentiated from strains of Saccharomyces cerevisiae by the colour, form and rate of growth of their colonies on this medium within 2–3 days. The sensitivity of the method is such that one wild yeast can be detected in a Saccharomyces cerevisiae population of the order of 10° cells.

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A Differential Medium for Detection of Wild Yeast in the Brewery

Cited by 16 publications

References 5 publications

Numerical Analysis of the Genera Saccharomyces and Kluyveromyces

Numerical Analysis of the Genera Saccharomyces and Kluyveromyces

Brewing microbiology - wild yeasts and methods of their detection.

Detection of Wild Yeasts in the Brewery

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