Identification of Lactic Acid Bacteria Isolated From Different Stages of Malt Whisky Distillery Fermentations

Makanjuola, D. B.; Springham, Derek

doi:10.1002/j.2050-0416.1984.tb04226.x

Cited by 33 publications

(12 citation statements)

References 11 publications

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“…The main reason why these organisms had not been recovered in earlier studies (e.g. Makanjuola & Springham, 1984;Simpson et al, 2001) was probably due to their growth requirements; they grow poorly, if at all, unless MRS-based media are supplemented with brain heart infusion or similar. Reference strains L. gallinarum DSM 10532 T and L. helveticus NCIMB 11971 T were obtained from the Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) and the National Collection of Industrial and Marine Bacteria (NCIMB), respectively, and cultured in MRS agar or broth at 37 u C.…”

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confidence: 99%

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Cachat

Priest

2005

International Journal of Systematic and Evolutionary Microbiology

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Eight strains of Lactobacillus with identical partial 16S rRNA gene sequences and similar randomly amplified polymorphic DNA patterns were isolated from fermentation samples from Japanese and Scottish malt whisky distilleries. Phylogenetic analysis of almost complete 16S rRNA gene sequences from three representative strains (two from Japan, one from Scotland) placed them in the genus Lactobacillus as members of the Lactobacillus acidophilus group. Lactobacillus helveticus and Lactobacillus gallinarum were the most closely related species, with 16S rRNA gene similarities of 99?3 and 98?1 %, respectively. A similar phylogeny was derived from partial sequences of elongation factor Tu (tuf ) genes in which the alleles from the three distillery isolates were identical and shared 99?0 % similarity with L. helveticus and L. gallinarum tuf genes. S-layer (slp) gene sequences suggested different relationships among the strains and the distillery isolates no longer formed a monophyletic group. The alleles from the Japanese and Scottish strains shared only 54 % similarity. Chromosomal DNA from the distillery strains gave DNA-DNA hybridization values between 79 and 100 % but showed less than 43 and 22 % reassociation with L. helveticus and L. gallinarum DNA, respectively. The name Lactobacillus suntoryeus sp. nov. is proposed for this novel taxon; the type strain is strain SA T (=LMG 22464 T =NCIMB 14005 T ).Lactic acid bacteria comprise a natural component of the microflora of malt whisky fermentation (Simpson et al., 2001;van Beek & Priest, 2002). In well-maintained distilleries their numbers are low at the beginning of the fermentation, but, once the yeast has completed the alcoholic fermentation, they grow prolifically during the 'late lactic fermentation' and are considered to confer positive flavour notes to the spirit (Takatani & Ikemoto, 2004). The most common species encountered are Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus paracasei, but numerous other Lactobacillus species, lactococci, leuconostocs and weissellas have been detected, particularly in the early stages of the fermentation, when the alcohol concentration is relatively low (van Beek & Priest, 2003).Analysis of Scotch whisky fermentations using denaturing gradient gel electrophoresis revealed an uncultured bacterium in the late stages of fermentation that was closely related to a bacterium isolated from a Japanese malt whisky fermentation and referred to as strain Y10. Phylogenetic studies based on the 16S rRNA gene sequence of strain Y10 suggested that this bacterium was a member of the Lactobacillus acidophilus group (van Beek & Priest, 2002). This group comprises L. acidophilus sensu stricto, Lactobacillus amylovorus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus helveticus and Lactobacillus johnsonii (Johnson et al., 1980;Fujisawa et al., 1992;Gancheva et al., 1999), with three relatively recent additions: Lactobacillus amylolyticus, isolated from malt and beer wort (Bohak et al., 1998)...

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confidence: 99%

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Cachat

Priest

2005

International Journal of Systematic and Evolutionary Microbiology

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“…High-gravity brewing, the fermentation of worts higher in original gravity than 11-12°P, offers numerous product quality and economic advantages (9,16,35). Until recently, high-gravity brewing was stated to be limited to the production of beers with 7-8% v/v ethanol (16,24,28,36,37). This limit has been ascribed to problems of protracted and incomplete fermentations resulting from the low tolerance of brewers' yeasts to ethanol (12,34) and to high osmotic pressure (22).…”

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confidence: 99%

High-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria

Magnus

Ingledew

Casey

1986

Journal of the American Society of Brewing Chemists

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It has been reported that when high-gravity brewers' worts were supplemented with a source of nitrogen and unsaturated lipids and sterol, ethanol concentrations up to 16.4% v/v could be achieved within normal fermentation times. As the resultant harvested yeast can be repitched over a number of generations, there appears to be no reason in industry to limit the gravities of commercial worts to 16° Plato, especially when the ester and fusel oil patterns of resultant beers may not be as elevated as previously thought. In this report the influence of high-alcohol beer made from 28° P wort on the viability of traditional bacterial brewing contaminants was examined. Lactobacillusand Pediococcus,Acetomonas,Acetobacter,and Zymomonas contaminants were able to survive levels of ethanol of 12-13% v/v. Hafnia (Flavobacterium or Obesumbacterium), Enterobacter (including E. agglomerans), Citrobacter, and Klebsiella species, known to exist through most stages of the fermentation of traditional gravity wort, were completely eliminated by the elevated ethanol levels. Very high gravity fermentations therefore narrow the range of bacteria capable of spoiling the beer, thereby reducing the risk of bacterial spoilage problems. This work illustrates an additional production advantage in favor of increasing original gravities of worts.

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“…Although the bacterial flora of Scotch whisky fermentations has often been considered to consist of atypical lactobacilli that do not conform to 'established descriptions (Bryan-Jones 1975; Makanjuola & Springham 1984; Priest & Barbour 1985), some of the clusters obtained here do equate with recognized species. In particular, organisms recovered in cluster 1 are typical of Leuc.…”

Section: Discussionmentioning

confidence: 56%

Numerical taxonomy of some leuconostocs and related bacteria isolated from Scotch whisky distilleries

Priest

Pleasants

1988

Journal of Applied Bacteriology

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Forty‐six presumptive Leuconostoc strains and 13 lactobacilli isolated from malt and grain whisky fermentations together with 14 reference strains of Leuconostoc and Lactobacillus were examined for 99 characters. Data were analysed using a variety of similarity coefficients and clustering algorithms. Two aggregate clusters representing Leuconostoc and Lactobacillus were consistently recovered. Many of the presumptive leuconostocs from whisky fermentations were identified as Leuc. mesenteroides. A second large cluster of strains could not be positively identified. Although recovered within the Leuconostoc aggregate cluster, some of these strains hydrolysed arginine, a characteristic of lactobacilli. The study demonstrates a more diverse flora of lactic acid bacteria existing in the distillery fermentation than had been previously recognized.

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Identification of Lactic Acid Bacteria Isolated From Different Stages of Malt Whisky Distillery Fermentations

Cited by 33 publications

References 11 publications

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries

High-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria

Numerical taxonomy of some leuconostocs and related bacteria isolated from Scotch whisky distilleries

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