Detection of Wild Yeasts in the Brewery

Hall, J. F.

doi:10.1002/j.2050-0416.1971.tb03413.x

Cited by 21 publications

(8 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…WallersteinLab (WL) agar medium from Thermo Fisher Scientific (Waltham, MA, USA) was used to isolate yeasts [ 19 ]. Bromocresol Green allowed a macroscopic discrimination of colonies based on their aspect and color for the set of yeasts isolated in the present study [ 20 , 21 ]. De Man Rogosa and Sharpe (MRS) (pH 6.2) from Condalab (Madrid, Spain), LAC (pH 5.1), and Mannitol agar media [ 22 ] were used for the isolation of bacteria that may have different nutritional requirements in both aerobic and anaerobic conditions of incubation [ 23 ].…”

Section: Methodsmentioning

confidence: 99%

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Tran

Grandvalet

Verdier³

et al. 2020

Foods

View full text Add to dashboard Cite

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the original kombucha consortium and cocultures in sugared tea were compared to determine the interactive microbial effects during successive phases in open and closed incubation conditions. The results highlight the main impact of yeast metabolism on the product’s chemical composition and the secondary impact of bacterial species on the composition in organic acids. The uncovered microbial interactions can be explained by different strategies for the utilization of sucrose. Yeasts and AAB unable to perform efficient sucrose hydrolysis rely on yeasts with high invertase activity to access released monosaccharides. Moreover, the presence of AAB rerouted the metabolism of Saccharomyces cerevisiae towards higher invertase and fermentative activities.

show abstract

Section: Methodsmentioning

confidence: 99%

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Tran

Grandvalet

Verdier³

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Samples of fermenting must were serially diluted into sterile 0.1% peptone and plated on WL Nutrient Agar, Lysine Agar and WL Differential Agar (Oxoid, Basingstoke, Hampshire, UK). WL Nutrient Agar allows the growth of all yeasts but with different colony morphology as a function of the genus or species [26,[32][33][34][35]. Lysine Agar allows growth of all yeast except Saccharomyces [36].…”

Section: Microbiological Analysesmentioning

confidence: 99%

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

et al. 2021

View full text Add to dashboard Cite

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines.

show abstract

“…Early reports from the Carlsberg research labs, first by Hansen in the 1890s, and later by Winge in the 1930s, show how differences in colony shape were used to discriminate different yeasts (Spencer and Spencer, 1997 ). Later, the same strategy was adopted by beer brewers, who used colony morphology to monitor the purity and identity of their yeast (Hall, 1971 ).…”

Section: Introductionmentioning

confidence: 99%

Identification of a complex genetic network underlying Saccharomyces cerevisiae colony morphology

Voordeckers

Maeyer

Zande

et al. 2012

Molecular Microbiology

View full text Add to dashboard Cite

When grown on solid substrates, different microorganisms often form colonies with very specific morphologies. Whereas the pioneers of microbiology often used colony morphology to discriminate between species and strains, the phenomenon has not received much attention recently. In this study, we use a genome-wide assay in the model yeast Saccharomyces cerevisiae to identify all genes that affect colony morphology. We show that several major signalling cascades, including the MAPK, TORC, SNF1 and RIM101 pathways play a role, indicating that morphological changes are a reaction to changing environments. Other genes that affect colony morphology are involved in protein sorting and epigenetic regulation. Interestingly, the screen reveals only few genes that are likely to play a direct role in establishing colony morphology, with one notable example being FLO11, a gene encoding a cell-surface adhesin that has already been implicated in colony morphology, biofilm formation, and invasive and pseudohyphal growth. Using a series of modified promoters for fine-tuning FLO11 expression, we confirm the central role of Flo11 and show that differences in FLO11 expression result in distinct colony morphologies. Together, our results provide a first comprehensive look at the complex genetic network that underlies the diversity in the morphologies of yeast colonies.

show abstract

Detection of Wild Yeasts in the Brewery

Cited by 21 publications

References 3 publications

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

Identification of a complex genetic network underlying Saccharomyces cerevisiae colony morphology

Contact Info

Product

Resources

About