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TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing
Citation
Kaur, M and Bowman, JP and Stewart, DC and Sheehy, M and Janusz, A and Speers, RA and Koutoulis, A and Evans, DE, TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing, Journal of Industrial Microbiology and Biotechnology, 39, (12) pp. 1821-1832. ISSN 1367-5435 (2012) [Refereed Article]
Copyright Statement
Copyright Society for Industrial Microbiology and Biotechnology 2012
DOI: doi:10.1007/s10295-012-1188-8
Abstract
Premature yeast flocculation (PYF) is a sporadic
fermentation problem in the brewing industry that
results in incomplete yeast utilization of fermentable sugars
in wort. Culture-independent, PCR-based fingerprinting
techniques were applied in this study to identify the associations
between the occurrence of the PYF problem during
brewery fermentation with barley malt-associated microbial
communities (both bacteria and fungi). Striking differences
in the microbial DNA fingerprint patterns for
fungi between PYF positive (PYF +ve) and negative
(PYF -ve) barley malts were observed using the terminal
restriction fragment length polymorphism (TRFLP) technique.
The presence of terminal restriction fragments
(TRFs) of 360–460 bp size range, for fungal HaeIII
restriction enzyme-derived TRFLP profiles appeared to
vary substantially between PYF +ve and PYF -ve samples.
The source of the barley malt did not influence the
fungal taxa implicated in PYF. TRFLP analysis indicates bacterial taxa are unlikely to be important in causing PYF.
Virtual digestion of fungal sequences tentatively linked
HaeIII TRFs in the 360–460 bp size range to a diverse
range of yeast/yeast-like species. Findings from this study
suggest that direct monitoring of barley malt samples using
molecular methods could potentially be an efficient and
viable alternative for monitoring PYF during brewery
fermentations.
Item Details
| Item Type: | Refereed Article |
|---|---|
| Keywords: | barley malt, brewery fermentation, community fingerprinting, microbial communities, yeast |
| Research Division: | Agricultural and Veterinary Sciences |
| Research Group: | Crop and Pasture Production |
| Research Field: | Crop and Pasture Biochemistry and Physiology |
| Objective Division: | Plant Production and Plant Primary Products |
| Objective Group: | Winter Grains and Oilseeds |
| Objective Field: | Barley |
| Author: | Kaur, M (Dr Mandeep Kaur) |
| Author: | Bowman, JP (Associate Professor John Bowman) |
| Author: | Koutoulis, A (Professor Anthony Koutoulis) |
| Author: | Evans, DE (Dr David Evans) |
| ID Code: | 81561 |
| Year Published: | 2012 |
| Funding Support: | Australian Research Council (LP0560329) |
| Web of Science® Times Cited: | 4 |
| Deposited By: | Agricultural Science |
| Deposited On: | 2012-12-14 |
| Last Modified: | 2013-05-14 |
| Downloads: | 1 View Download Statistics |
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