Brewing Yeast Fermentation Performance Brewing Yeast Fermentation Performance Second edition Edited by KATHERINE SMART Oxford Brookes University Oxford, UK © Blackwell Science 2003 Blackwell Science Ltd, a Blackwell Publishing Company Editorial Offices: Blackwell Science, Inc., 350 Main Street, Malden, MA 02148-5018, USA Tel: 1 1 781 388 8250 Iowa State Press, a Blackwell Publishing Company, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: 1 1 515 292 0140 Blackwell Publishing Asia Pty, 550 Swanston Street, South Carlton, Victoria 3053, Australia Tel: 1 61 (0)3 9347 0300 Blackwell Wissenschafts Verlag, Kurf rstendamm 57, 10707 Berlin, Germany Tel: 1 49 (0)30 32 79 060 The right of the Author to be identified as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. First edition published 2000 Second edition published 2003 Library of Congress Cataloging-in-Publication Data is available ISBN 0-632-06498-6 A catalogue record for this title is available from the British Library Typeset and produced by Gray Publishing, Tunbridge Wells, Kent Printed and bound in Great Britain by MPG Books Ltd, Bodmin, Cornwall For further information on Blackwell Science, visit our website: 9600 Garsington Road, Oxford OX4 2DQ, UK Tel: +44 (0)1865 776868 ++ www.blackwellpublishing.com Contributors A. Aitchison Scottish Courage Brewing Ltd, Technical Centre, 160 Canongate, Edinburgh EH8 8DD, UK P. Attfield Centre for Fluorimetric Applications in Biotechnology, Department of Biological Sciences, Macquarie University, North Ryde, Sydney, NSW 2109, Australia B. Axcell The South African Breweries Ltd, Corporate Technical Centre, PO Box 782178, Sandton 2146, South Africa C.W. Bamforth Department of Food Science & Technology, University of California, Davis, CA 95616-8598, USA F.F. Bauer Department of Microbiology and Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch 7600, South Africa H. Berg Oy Sinebrychoff Ab, PO Box 87, FI-04201 Kerava, Finland K. Berghof BIOTECON Diagnostics GmbH, Hermannswerder Haus 17, 14473 Potsdam, Germany C. Boulton Bass Brewers Ltd, Technical Centre, PO Box 12, Cross Street, Burton upon Trent DE14 1XH, UK W. Box Bass Brewers Ltd, Technical Centre, PO Box 12, Cross Street, Burton upon Trent DE14 1XH, UK A. Boyd Centre for Fluorimetric Applications in Biotechnology, Department of Biological Sciences, Macquarie University, North Ryde, Sydney, NSW 2109, Australia P. Chambers School of Food Science and Technology, Victoria University, Werribee Campus, PO Box 14428, Melbourne City, Victoria 8001, Australia M. Chandler School of Food Science and Technology, Victoria University, Werribee Campus, PO Box 14428, Melbourne City, Victoria 8001, Australia S. Collin Université Catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud 2/7, B-1348 Louvain-la-Neuve, Belgium F.R. Dalvaux Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium I. Dawes School of Biochemistry and Molecular Genetics, University of New South Wales, Sydney, NSW 2052, Australia A. Debourg Department of Brewing Sciences and Fermentation Technologies, Institut Meurice, 1 Avenue E. Gryson, B-1070 Brussels, Belgium F.R. Delvaux Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Kathalieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium G. Derdelinckx Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Kathalieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium J. R. Dickinson Cardiff School of Biosciences, Cardiff University, PO Box 915, Cardiff CF10 3TL, UK M. Dillemans Department of Brewing Sciences and Fermentation Technologies, Institut Meurice, 1 Avenue E. Gryson, B-1070 Brussels, Belgium J P. Dufour Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand M. Fandke BIOTECON Diagnostics GmbH, Hermannswerder Haus 17, 14473 Potsdam, Germany L. Gijs Université Catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud 2/7, B-1348 Louvain-la-Neuve, Belgium X. Green Scottish Courage Brewing Ltd, Technical Centre, 160 Canongate, Edinburgh EH8 8DD, UK vi CONTRIBUTORS S. Gualdoni School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UK T. Gunasekera Centre for Fluorimetric Applications in Biotechnology, Department of Biological Sciences, Macquarie University, North Ryde, Sydney, NSW 2109, Australia V. Higgins School of Biochemistry and Molecular Genetics, University of New South Wales, Sydney, NSW 2052, Australia J.A. Hodgson Scottish Courage Brewing Ltd, Technical Centre, Sugarhouse Close, 160 Canongate, Edinburgh EH8 8DD, UK G.A. Hulse The South African Breweries, Beer Division, Brewing Research & Development Department, PO Box 782178, Sandton 2146, South Africa K.J. Hutter Eichbaum Brauereien AG, Käfertaler Straße170, D-68169 Mannheim, Germany C.L. Jenkins School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UK A.I. Kennedy Scottish Courage Brewing Ltd, Technical Centre, Sugarhouse Close, 160 Canongate, Edinburgh EH8 8DD, UK M. Kiehne BIOTECON Diagnostics GmbH, Hermannswerder Haus 17, 14473 Potsdam, Germany O. Kobayashi Kirin Brewery Co., Ltd., Central Laboratories for Key Technology, 1-13-5, Fukuura, Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan C. Lange Eichbaum Brauereien AG, Käfertaler Straße170, D-68169 Mannheim, Germany A. Lentini Carlton and United Breweries Ltd/Foster’s Group Ltd, 4-6 Southampton Crescent, Abbotsford, Victoria 3067, Australia P. Malcorps Interbrew, Vaarstraat 94, B-3000 Leuven, Belgium V. Martin School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK CONTRIBUTORS vii D.L. Maskell School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane, Headington, Oxford OX3 0BP, UK N. Moonjai Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholuke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium E. Pajunen Oy Sinebrychoff Ab, PO Box 87, FI-04201 Kerava, Finland A. Pardigol BIOTECON Diagnostics GmbH, Hermannswerder Haus 17, 14473 Potsdam, Germany P. Perpète Université Catholique de Louvain, Unité de Brasserie et des Industries Alimentaires, Croix du Sud 2/7, B-1348 Louvain-la-Neuve, Belgium C.D. Powell School of Biological and Molecular Sciences, Oxford Brookes University, Headington, Oxford OX3 0BP, UK I.S. Pretorius Department of Microbiology and Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch 7600, South Africa D.E. Quain Bass Brewers, Technical Centre, PO Box 12, Cross Street, Burton-upon-Trent DE14 1XH, UK B. Ranta Oy Sinebrychoff Ab, PO Box 87, FI-04201 Kerava, Finland K.E. Richardson White Labs, Inc., 7564 Trade Street, San Diego, CA 92121, USA P. Rogers Carlton and United Breweries Ltd/Foster’s Group Ltd, 4-6 Southampton Crescent, Abbotsford, Victoria 3067, Australia A.J. Schiewe White Labs, Inc., 7564 Trade Street, San Diego, CA 92121, USA P. Silcock Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand O. Simal School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UK viii CONTRIBUTORS K. Simic Kent Brewery, Carlton and United Breweries, Broadway, Sydney, NSW 2001, Australia K.A. Smart School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK P. Soininen-Tengvall Oy Sinebrychoff Ab, PO Box 87, FI-04201 Kerava, Finland R.A. Stafford The South African Breweries Ltd, Engineering Development, Corporate Technical Centre, PO Box 782178, Sandton, 2146, South Africa G. Stanley School of Food Science and Technology, Victoria University Werribee Campus, P.O. Box 14428 Melbourne City, Victoria 8001, Australia B. Taidi Scottish Courage Brewing Ltd, Technical Centre, 160 Canongate, Edinburgh EH8 8DD, UK K. Tanaka Kirin Brewery Co., Ltd., Central Laboratories for Key Technology, 1-13-5, Fukuura, Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan K. Tapani Oy Sinebrychoff Ab, PO Box 87, FI-04201 Kerava, Finland A. Tauschmann BIOTECON Diagnostics GmbH, Hermannswerder Haus 17, 14473 Potsdam, Germany J.M. Thevelein Laboratory of Molecular Cell Biology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven (Heverlee), Belgium P. Thurston Scottish Courage Brewing Ltd, Berkshire Brewery, Imperial Way, Reading RG2 0PN, UK L. Van Nedervelde Department of Brewing Sciences and Fermentation Technologies, Institut Meurice, 1 Avenue E. Gryson, B-1070 Brussels, Belgium S.M. Van Zandycke SMART Brewing Services, Oxford Brookes Enterprises, School of Biological and Molecular Sciences, Gipsy Lane, Oxford OX3 0BP, UK D. Veal Centre for Fluorimetric Applications in Biotechnology, Department of Biological Sciences, Macquarie University, North Ryde, Sydney, NSW 2109, Australia CONTRIBUTORS ix H. Verachtert Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium K.J. Verstrepen Centre for Malting and Brewing Science, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium S. Vincent Kent Brewery, Carlton and United Breweries, Broadway, Sydney, NSW 2001, Australia C.E. White White Labs, Inc., 7564 Trade Street, San Diego, CA 92121, USA L.R. White White Labs, Inc., 7564 Trade Street, San Diego, CA 92121, USA P.A. White School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK J. Winderickx Laboratory of Molecular Cell Biology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven (Heverlee), Belgium x CONTRIBUTORS Contents Contributors v Preface to the second edition xxv Katherine A. Smart Part 1 Molecular Innovations 1 1 Analysis of karyotypic polymorphisms in a bottom-fermenting yeast strain by polymerase chain reaction 3 K. Tanaka and O. Kobayashi 1.1 Introduction 3 1.2 Materials and methods 4 1.2.1 Strains and media 4 1.2.2 Pulsed field gel electrophoresis and Southern hybridisation of chromosomal DNA 4 1.2.3 DNA manipulations and sequencing 4 1.2.4 Polymerase chain reaction procedures 4 1.3 Results and discussion 5 1.3.1 Chromosome length polymorphisms in a bottom-fermenting yeast strain 5 1.3.2 Structure of the 840 kb chromosome 6 1.3.3 Structure of the 820 kb chromosome 6 1.3.4 Translocation point in the 960kb chromosome 8 1.3.5 Development of the method for detection of the 960 kb chromosome by polymerase chain reaction 10 1.4 Conclusions 11 References 11 2 Fast detection of beer spoilage microorganisms by consensus polymerase chain reaction with foodproof ® beer screening 13 K. Berghof, M. Fandke, A. Pardigol, A. Tauschmann and M. Kiehne 2.1 Introduction 13 2.2 Materials and methods 14 2.2.1 LightCycler™ Technology 14 2.2.2 Design of the polymerase chain reaction 15 2.2.3 Analytical procedure 16 2.2.3.1 Microbiological enrichment 16 2.2.3.2 Sample preparation 16 2.2.3.3 Standard protocol for polymerase chain reaction preparation 17 2.3 Results and discussion 18 2.3.1 Detection of bacteria 18 2.3.2 Identification of bacteria 19 [...]... the fermentation performance of lager brewing yeast 24.3.4 Impact of fermentation on the replicative capacity of lager brewing yeast 24.3.5 Impact of serial repitching on the attenuation of lager brewing yeast 24.3.6 Impact of serial repitching on the flavour development of lager brewing yeast 24.3.7 Impact of serial repitching on the flocculation capacity and cell-surface characteristics of lager brewing. .. Preface to the second edition Controlling the impact of stress on brewing biomass, predicting yeast activity and ensuring consistent fermentation performance through successive fermentations remain areas of active interest for the brewing industry To be able to control and perhaps even manipulate yeast activity, it is necessary to identify factors that affect its functionality during fermentation Genetic... results from the start of culture Moreover, bottom-fermenting yeasts have many more chromosomes than laboratory yeasts, preventing adequate separation of each chromosome Bottom-fermenting yeasts are known to have an unusual genomic background.5 Not only are they polyploid strains, but they have at least two different genomic sets 4 BREWING YEAST FERMENTATION PERFORMANCE One genomic set is structurally similar... of polymerase chain reaction to determine the flocculation properties of brewer’s lager yeast J Am Soc Brew Chem 59, 107–110 22 Sato, M., Watari, J and Shinotsuka, K (2001) Genetic instability in flocculation of bottom-fermenting yeast J Am Soc Brew Chem 59, 130–134 Brewing Yeast Fermentation Performance: Second edition Edited by: KATHERINE SMART Copyright 0Blackwell Science 2003 2 Fast Detection of... observation that translocation occurred at a frequency of 10Ϫ5 during yeast cultivation 1.1 Introduction Genetic changes of bottom-fermenting yeast have been reported.1,2 Such changes may give rise to instabilities and, therefore, affect the performance of the bottomfermenting yeast during fermentation To control the quality of yeast for fermentation, it is important to know the environmental factors that... Part 2 Brewing Yeast Stress Responses During Handling 3 The impact of ethanol stress on yeast physiology A Lentini, P Rogers, V Higgins, I Dawes, M Chandler, G Stanley and P Chambers 3.1 Introduction 3.2 Materials and methods 3.2.1 Yeast storage trials 3.2.1.1 Membrane lipid composition 3.2.1.2 Trehalose content 3.2.1.3 Yeast slurry pH 3.2.1.4 Yeast protease 3.2.1.5 Yeast viability 3.2.1.6 Yeast vitality... complex on anabolic enzyme activities 9.3.4 Influence of yeast peptide complex on yeast synthesis 9.3.5 Mode of action of yeast peptide complex 9.3.6 Influence of yeast peptide complex on ethanol and osmotic stresses of growing cells References 10 Unsaturated fatty acid supplementation of stationary-phase brewing yeast and its effects on growth and fermentation ability N Moonjai, K.J Verstrepen, F.R Delvaux,... Fully defined medium 8.3.2 Semi-defined medium 8.4 Conclusions Acknowledgements References 86 87 87 87 89 89 90 90 92 95 95 95 CONTENTS 9 Wort supplements: from yeast and for yeast M Dillemans, L Van Nedervelde and A Debourg 9.1 Introduction 9.2 Materials and methods 9.2.1 Yeast strains 9.2.2 Fermentations 9.2.3 Measurement of glucose uptake 9.2.4 Measurement of fructose-2,6-biphosphate 9.2.5 Acidification... to maintaining predictable performance The brewing yeast genome is inherently unstable, leading to the formation of nuclear and mitochondrial variants during yeast handling and fermentation Although recent molecular innovations may allow rapid detection of such occurrences, the causes and nature of the DNA damage remain to be elucidated During handling and fermentation the yeast is subjected to a rapidly... Chromosome length polymorphisms in a bottom-fermenting yeast strain Bottom-fermenting yeast is thought to be a natural hybrid between S cerevisiae and Saccharomyces bayanus Some chromosomes of S cerevisiae have been suggested to be rearranged in S bayanus by reciprocal translocation.10–12 Such S bayanus-type chromosomes have been also found in bottom-fermenting yeast strains.5,6 However, no reports have . Brewing Yeast Fermentation Performance Brewing Yeast Fermentation Performance Second edition Edited by KATHERINE SMART Oxford Brookes University Oxford,. permission of the publisher. First edition published 2000 Second edition published 2003 Library of Congress Cataloging-in-Publication Data is available ISBN 0-6 3 2-0 649 8-6 A catalogue record for this. Laboratories for Key Technology, 1-1 3-5 , Fukuura, Kanazawa-ku, Yokohama-shi, Kanagawa 23 6-0 004, Japan C. Lange Eichbaum Brauereien AG, Käfertaler Straße170, D-68169 Mannheim, Germany A. Lentini Carlton