Application of Polymerase Chain Reaction to Determine the Flocculation Properties of Brewer's Lager Yeast

Jibiki, Makiko; T, Ishibiki; Yuuki, Toshifumi; Kagami, Noboru

doi:10.1094/asbcj-59-0107

Cited by 12 publications

(12 citation statements)

References 5 publications

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“…It has recently been proposed that hydrophobic oxylipins located at the cell surface of flocculating cells are a cause of increased CSH 88,90 . It has also been observed that cell surface hydrophobicity rises when FLO proteins are expressed 30,102 on the cell surface. The increase in CSH observed at the onset of flocculation may be a consequence of the presence of flocculins on the yeast cell surface rather than a cause of yeast flocculation 97 .…”

Section: The Effect Of Cell Surface Hydrophobicity (Csh) and Cell Surmentioning

confidence: 99%

“…They enable rearrangements both between and within flocculin genes. Several studies have shown that the longer the Flo protein (carrying more repeats) the stronger is the flocculation ability it confers 30,105,111 . Accordingly, FLO1 was observed to be the longest FLO gene, with the most repeats and to confer the strongest flocculation phenotype 104 .…”

Section: The Flo Family Genes Are Unstablementioning

confidence: 99%

“…When a genetic change conferring a non-flocculent phenotype occurs in a yeast culture, the culture gradually becomes a mixture of flocculent and non-flocculent cells 67 . Jibiki et al 30 studied this using a PCR-based method to detect FLO5 genes (see also below). All 48 single cell colonies isolated from the stock culture of a lager strain exhibited the PCR band.…”

Section: Genetic Instability Of Flocculation Characteristics In Brewementioning

confidence: 99%

“…Jibiki et al 30 suggest that their PCR-based method to detect FLO5 genes (mentioned above) can be used for the early detection of non-flocculent mutants in brewery fermentations. They tested more than 30 different industrial lager strains with PCR primers designed to detect FLO5.…”

Section: Genetic Instability Of Flocculation Characteristics In Brewementioning

confidence: 99%

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125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

Vidgren

Londesborough

2011

Journal of the Institute of Brewing

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Flocculation is prerequisite for bulk sedimentation of yeast during brewery fermentation. Although single yeast cells gradually sediment in green beer, this sedimentation rate is too slow without formation of large yeast flocs. The present review concerns the major determinants of yeast flocculation and sedimentation in brewery fermentations. Flocculation characteristics of yeast are strongly strain-dependent and largely defined by which FLO genes are functional in each strain. In addition to the genetic background, several environmental factors affect flocculation. These can be, somewhat arbitrarily, classified as physiological factors, such as the calcium availability, pH, temperature and ethanol and oxygen concentrations in the medium or physical factors, such as cell surface hydrophobicity, cell surface charge and the presence of appropriate hydrodynamic conditions for the formation of large flocs. Once yeast flocs are formed, their size, shape and density and the properties of the surrounding medium affect the rate at which the flocs sediment. Higher gravity worts usually result in green beers with higher viscosity and density, which both retard sedimentation. Moreover, environmental factors during yeast handling before fermentation, e.g., propagation, storage and cropping, influence the flocculation potential of yeast in subsequent fermentation. Premature yeast flocculation (PYF) and the role of PYF factors are discussed. In conclusion, some potential options available to adjust yeast flocculation are described.

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Section: The Effect Of Cell Surface Hydrophobicity (Csh) and Cell Surmentioning

confidence: 99%

Section: The Flo Family Genes Are Unstablementioning

confidence: 99%

Section: Genetic Instability Of Flocculation Characteristics In Brewementioning

confidence: 99%

Section: Genetic Instability Of Flocculation Characteristics In Brewementioning

confidence: 99%

See 2 more Smart Citations

125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

Vidgren

Londesborough

2011

Journal of the Institute of Brewing

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“…Consequently, the timing of flocculation is an important factor influencing finished beer quality [3]. The flocculation characteristics of yeast strains are of major significance in brewing [9,47,59,78] as the number of suspended yeast cells in wort during both primary and secondary fermentation affects the speed of fermentation, flavour formation, maturation and filtration [18,20,59]. A fit for purpose yeast for the modern brewing industry should therefore exhibit strong flocculation characteristics towards the end of fermentation [78].…”

Section: Yeast Flocculationmentioning

confidence: 99%

Malt-induced premature yeast flocculation: current perspectives

Panteloglou

Smart

Cook

2012

Journal of Industrial Microbiology and Biotechnology

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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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Analysis of Karyotypic Polymorphisms in a Bottom‐Fermenting Yeast Strain by Polymerase Chain Reaction

Tanaka¹,

Kobayashi²

2003

Brewing Yeast Fermentation Performance

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Application of Polymerase Chain Reaction to Determine the Flocculation Properties of Brewer's Lager Yeast

Cited by 12 publications

References 5 publications

125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

Malt-induced premature yeast flocculation: current perspectives

Analysis of Karyotypic Polymorphisms in a Bottom‐Fermenting Yeast Strain by Polymerase Chain Reaction

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