Spoilage yeasts in foods and beverages

Loureiro, V.

doi:10.1016/s0963-9969(00)00044-2

Cited by 61 publications

(3 citation statements)

References 44 publications

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“…Yeast isolates were Wrst discriminated with PCR-Wngerprinting using an oligonucleotide primer (M13), targeting simple repetitive DNA sequences named microsatellites. This protocol has been widely applied in yeast typing and it allows discrimination of species even at the subspecies level [44]. In this study 55 Wngerprint patterns were detected.…”

Section: Characterization and Identiwcation Of Yeasts In The Industrimentioning

confidence: 88%

Yeasts in an industrial malting ecosystem

Laitila

Wilhelmson

Kotaviita

et al. 2006

J Ind Microbiol Biotechnol

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The malting ecosystem consists of two components: the germinating cereal grains and the complex microbial community. Yeasts and yeast-like fungi are an important part of this ecosystem, but the composition and the effects of this microbial group have been largely unknown. In this study we surveyed the development of yeasts and yeast-like fungi in four industrial scale malting processes. A total of 136 malting process samples were collected and examined for the presence of yeasts growing at 15, 25 and 37 degrees C. More than 700 colonies were isolated and characterized. The isolates were discriminated by PCR-fingerprinting with microsatellite primer (M13). Yeasts representing different fingerprint types were identified by sequence analysis of the D1/D2 domain of the 26S rRNA gene. Furthermore, identified yeasts were screened for the production of alpha-amylase, beta-glucanase, cellulase and xylanase. A numerous and diverse yeast community consisting of both ascomycetous (25) and basidiomycetous (18) species was detected in the various stages of the malting process. The most frequently isolated ascomycetous yeasts belonged to the genera Candida, Clavispora, Galactomyces, Hanseniaspora, Issatchenkia, Pichia, Saccharomyces and Williopsis and the basidiomycetous yeasts to Bulleromyces, Filobasidium, Cryptococcus, Rhodotorula, Sporobolomyces and Trichosporon. In addition, two ascomycetous yeast-like fungi (black yeasts) belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Knowledge of the microbial diversity provides a basis for microflora management and understanding of the role of microbes in the cereal germination process.

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Section: Characterization and Identiwcation Of Yeasts In The Industrimentioning

confidence: 88%

Yeasts in an industrial malting ecosystem

Laitila

Wilhelmson

Kotaviita

et al. 2006

J Ind Microbiol Biotechnol

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show abstract

“…More than 700 yeast isolates were first discriminated with PCR-fingerprinting using an oligonucleotide primer (M13) targeting simple repetitive DNA sequences (microsatellites). This protocol has been widely applied in yeast typing and allows the discrimination of yeast species even at the subspecies level (Loureiro 2000). Yeasts representing different fingerprint types were then identified by sequence analysis of the D1/D2 domain of the 26S rRNA gene (Fell et al 2000;Kurtzman and Robnett 1998).…”

Section: Diversity Of Yeasts In the Malting Ecosystemmentioning

confidence: 99%

“…In addition, fungal activity on the barley husk layers may lead to production of factors causing abnormal yeast flocculation in beer fermentation (Koizumi 2008;van Nierop et al 2006). Yeast metabolic activity in the production chain of fermented beverages may also lead to film formation, cloudiness and haziness, sediments and excessive gas production, off-odours and -flavours at all stages of the process (Campbell 2003;Fleet 1992;Loureiro 2000).…”

Section: Significance Of Yeasts In the Malting Ecosystemmentioning

confidence: 99%

Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala)

Laitila

Sarlin

Raulio

et al. 2010

Antonie van Leeuwenhoek

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Malted barley is a major raw material of beer, as well as distilled spirits and several food products. The production of malt (malting) exploits the biochemical reactions of a natural process, grain germination. In addition to germinating grain, the malting process includes another metabolically active component: a diverse microbial community that includes various types of bacteria and fungi. Therefore, malting can be considered as a complex ecosystem involving two metabolically active groups. Yeasts and yeast-like fungi are an important part of this ecosystem, but previously the significance of yeasts in malting has been largely underestimated. Characterization and identification of yeasts in industrial processes revealed 25 ascomycetous yeasts belonging to 10 genera, and 18 basidiomycetous yeasts belonging to 7 genera. In addition, two ascomycetous yeast-like fungi belonging to the genera Aureobasidium and Exophiala were commonly detected. Yeasts and yeast-like fungi produced extracellular hydrolytic enzymes with a potentially positive contribution to the malt enzyme spectrum. Several ascomycetous yeast strains showed strong antagonistic activity against field and storage moulds, Wickerhamomyces anomalus (synonym Pichia anomala) being the most effective species. Malting studies revealed that W. anomalus VTT C-04565 effectively restricted Fusarium growth and hydrophobin production during malting and prevented beer gushing. In order to broaden the antimicrobial spectrum and to improve malt brewhouse performance, W. anomalus could be combined with other starter cultures such as Lactobacillus plantarum. Well-characterized microbial mixtures consisting of barley and malt-derived microbes open up several possibilities to improve malt properties and to ensure the safety of the malting process.

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Spoilage yeasts in foods and beverages

Cited by 61 publications

References 44 publications

Yeasts in an industrial malting ecosystem

Yeasts in an industrial malting ecosystem

Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala)

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