The Use of Fatty Acid and Sterol Analyses as Quality Control Methods in the Brewing Industry

Morakile, G.; Kock, J.L.F.; Botes, P.J.

doi:10.1002/j.2050-0416.2002.tb00535.x

Cited by 4 publications

(3 citation statements)

References 12 publications

(9 reference statements)

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“…All of these techniques are time-consuming and expensive and electronic noses and tongues are not selective. 2,3,5,11,13,14,23 The brewing of beer is a typical example of a food production process. Despite economic interests such as cost reduction and short duration of the production process, the product quality should be assured for the consumer with regard to taste.…”

Section: Introductionmentioning

confidence: 99%

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Vautz

Baumbach

Jung³

2006

Journal of the Institute of Brewing

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Beer fermentation -a time consuming part of the production process -is typically terminated based on the degradation of diacetyl and 2,3-pentanedione below the odour threshold. Presently no on-line control of both analytes is available. As a consequence, fermentation is often carried out longer than necessary, thus decreasing productivity. In this pilot study, an ion mobility spectrometer using a UV-lamp as an ionisation source and a GC column (30°C constant) for pre-separation were used for the rapid determination of both analytes from the headspace of beer wort, during and after fermentation. Samples were heated to 60°C. Results from such analyses were available after a few minutes without further sample treatment or pre-concentration. Detection limits were below the odour threshold (ng/L range in the gas phase corresponding to the µg/L range in the liquid phase). Results were validated by comparison with the brewery's standard GC-MS method. When applied on-line and in-situ, as a routine test in a brewery, it will help to ensure low levels of diacetyl and 2,3-pentanedione in the product on the one hand and will increase productivity by saving time during fermentation on the other (up to one day in large breweries and even more than one day in smaller ones) by obtaining on-line data of the relevant analytes. After optimisation of the method, further odour or taste relevant analytes could be determined simultaneously.

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Section: Introductionmentioning

confidence: 99%

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Vautz

Baumbach

Jung³

2006

Journal of the Institute of Brewing

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“…Therefore, samples have to be taken and analyzed in a laboratory, thus requiring time consuming steps like sample pre-treatment, pre-concentration and finally e.g. gaschromatographic and mass spectroscopic analyses [1][2][3][4][5][6][7][8]. Small and medium size enterprises cannot maintain an own laboratory due to the high cost and therefore have to take care of the process development by higher safety standards, safety extensions of the processes or external analyses.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Bio‐Processes using Ion Mobility Spectrometry

Vautz

Baumbach

2008

Engineering in Life Sciences

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Bio-processes are ruled by the metabolism of the involved microorganisms. During the process, the metabolism of these microorganisms changes their environment and as a consequence, the metabolites produced by the microorganisms will change too. Therefore, those metabolites can be used to characterize such processes. Many of the metabolites are volatile or semi-volatile organic compounds which can be identified and quantified with high temporal resolution and sufficient sensitivity using ion mobility spectrometry. The potential of this method, especially when multi-capillary-columns are used for rapid pre-separation, is illustrated on several representative and successful examples such as beer fermentation control, wine characterization, identification of fungi and bacteria as well as quantification of their metabolites as a measure for the growth of the culture. Those examples, representing recent work of the ion mobility spectrometry group at ISAS -Institute for Analytical Sciences in Dortmund, Germany, illustrate the potential of ion mobility spectrometry for bio-process control, on one hand, and the existing challenges, on the other.

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“…The use of cellular fatty acid analysis has proved to be successful in distinguishing between Saccharomyces yeasts and other genera 3 . Earlier studies have shown difficulty in differentiating between sub species of yeasts 25 , although a more recent study by Morakile and co-workers 24 proved cellular fatty acid and sterol analysis to be a useful tool for differentiating between brewing strains and related yeasts. However, the methods failed to distinguish brewing strains from a derived variant.…”

Section: Introductionmentioning

confidence: 99%

Polar Lipids of Brewer's Yeasts

Tosch

Geiger

Stretz

et al. 2005

Journal of the Institute of Brewing

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Both traditional and DNA-based methods sometimes fail to differentiate between closely related strains of commercial interest in the brewing industry. The aim of this study was to compare species and sub species of Saccharomyces cerevisiae on the basis of their polar lipid chemistry using chromatographic methods. Six isolates were studied after propagation under batch conditions. Polar lipids were then extracted from lyophilised cultures and analysed by TLC in order to separate phospholipid families. TLC showed that the major phospholipid classes present were PC > PE > PG. Two unidentified phospholipids were found, one only in strain 34 /70. The major peaks detected by GLC were identified as methyl esters of palmitic acid and palmitoleic acid. The fatty acid composition of PC varied between strains and novel data on lecithin acyl constituents were observed. The polar lipid method succeeded in differentiating strain 34 /70 -one of the most commonly used brewer's lager yeast -from strain 34 /78 and other species tested. The presence of unusual polar lipids in Saccharomyces sensu stricto yeasts may be useful in distinguishing between other closely related strains.

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The Use of Fatty Acid and Sterol Analyses as Quality Control Methods in the Brewing Industry

Cited by 4 publications

References 12 publications

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Analysis of Bio‐Processes using Ion Mobility Spectrometry

Polar Lipids of Brewer's Yeasts

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