Article
Food Science & Technology
Yuji Shinohara, Yohanes Novi Kurniawan, Hiroaki Sakai, Tetsuro Magarifuchi, Koji Suzuki
Summary: The MinION sequencer, developed by Oxford Nanopore Technologies, is a low-cost, portable, real-time device for DNA and RNA sequencing. Our study successfully identified yeast strains rapidly (approximately 3.5 hours from DNA extraction to data analysis) and with high accuracy, comparable to Sanger sequencing. This new microbial identification platform is a powerful tool for on-field rapid and accurate identification of beer spoilage and brewery related microorganisms.
JOURNAL OF THE INSTITUTE OF BREWING
(2021)
Article
Biotechnology & Applied Microbiology
Renan Eugenio Araujo Piraine, David Gerald Nickens, David J. Sun, Fabio Pereira Leivas Leite, Matthew L. Bochman
Summary: Thousands of yeasts with potential for industrial application, including some initially considered contaminants in the beer industry, are now recognized as important components that contribute new flavors to beers. In this study, wild yeasts were isolated from environmental samples and characterized for their ability to ferment malt extract medium and beer wort. One strain, Moniliella megachiliensis ONP131, displayed high levels of attenuation and showed potential for beer production. This study provides new insights into the physiological characteristics of M. megachiliensis, which has potential applications in the production of beer and other fermented beverages.
Article
Food Science & Technology
Ying Wang, Min Tang, Yunhao Ma, Baocai Xu
Summary: The study aimed to evaluate the spoilage capability of dominant spoilage bacteria (SSOs) in Dezhou-braised chicken with different packaging. The results showed that Lactobacillus curvatus was favored by the CO2 plus N2 modified atmosphere, while the growth of Enterococcus devriesei was restricted. These findings will contribute to the development of guidelines for shelf-life determination of Dezhou-braised chicken.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Qingzhou Meng, Hongmei Yang, Guiquan Zhang, Wenjun Sun, Peixiang Ma, Xinyi Liu, Lu Dang, Guanglei Li, Xingxu Huang, Xinjie Wang, Jianghuai Liu, Qibin Leng
Summary: A rapid, specific, and highly portable CRISPRBeer Scan method was established for detecting beer spoilage bacteria, achieving highly efficient and specific crRNAs targeting variable 16S rDNA segments. This method can detect as low as 10 copies of DNA targets and accurately identify trace amounts of target genome DNAs within a mixture of genome DNAs in beer. The extracted genome DNA samples can be conveniently distinguished through visual fluorescent signals excited by blue light in just 45 minutes, making CRISPR-Beer Scan a widely applicable microbe-monitoring platform for breweries and other industries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Food Science & Technology
Magaly Rodriguez-Saavedra, Dolores Gonzalez de Llano, Gemma Beltran, Maria-Jesus Torija, M. Victoria Moreno-Arribas
Summary: Technological advances and the production of novel beer styles have increased the microbiological risk in recent years, posing challenges to breweries. The use of innovative ingredients and improper brewing environments can lead to microbial spoilage in beer, impacting quality and image.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Zhimin Yu, Wei Fu, Yang Fu, Wenzhu Tang, Rong Li, Xianzhen Li
Summary: Craft beer is gaining popularity due to its fresh flavor, unique taste, and rich nutrition. However, the nonfiltered and nonpasteurized nature of craft beer makes it more susceptible to microbial spoilage, leading to the formation of harmful biogenic amines. This study identified 23 beer-spoilage bacteria in craft beer, with nine strains capable of producing biogenic amines during beer storage. The findings suggest that preventive measures should focus on controlling bacterial growth to reduce biogenic amine formation and enhance the safety of craft beer.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Yohanes Novi Kurniawan, Yuji Shinohara, Nobuchika Takesue, Hiroaki Sakai, Tetsuro Magarifuchi, Koji Suzuki
Summary: In breweries, rapid and accurate identification of unknown contaminants in beer is crucial. The MinION nanopore-based sequencer, developed by Oxford Nanopore Technologies, offers a low-cost and portable alternative method for identifying beer-spoilage bacteria with high accuracy and speed, potentially revolutionizing microbial identification in brewery quality control laboratories.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2021)
Article
Microbiology
Athina Geronikou, Nadja Larsen, Soren K. Lillevang, Lene Jespersen
Summary: The aim of this study was to identify yeast contamination in dairy production and classify potential yeast spoilers in cheese making. Yeasts were found in whey, old cheese curd, and air samples during the manufacture of white-brined cheese. Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii were the most frequently isolated yeast species. The study highlights the importance of understanding the occurrence and taxonomy of spoilage yeasts in cheese production.
Article
Biotechnology & Applied Microbiology
Alexander L. Jevons, David E. Quain
Summary: The study found that various styles of draught beer contain a diverse microflora, with Brettanomyces and Acetobacter being core microorganisms, some of which are associated with beer styles.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Fernanda Otesbelgue Pinto, Thais Lopes, Audren Monteiro Vieira, Renata Ott Oliveira, Fernanda Fraga Gomes, Mariana Fensterseifer Fabricio, Marco Antonio Zachia Ayub, Sandra Denise Camargo Mendes, Danielle Machado Pagani, Patricia Valente
Summary: Ninety-two wild yeasts were isolated from different fruits for potential use in brewing. Three selected yeasts showed promising properties, including high production of interesting volatile compounds, a neutral profile, and the production of non-classic beer volatile compounds in a mixed culture.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Biotechnology & Applied Microbiology
Vanesa Postigo, Margarita Garcia, Juan Mariano Cabellos, Teresa Arroyo
Summary: This study evaluated the potential of 141 Saccharomyces yeast strains isolated from Madrilenian agriculture to produce a novel ale beer, with strain G 520 showing higher production of esters, higher alcohols, acids, and antioxidant capacity.
FERMENTATION-BASEL
(2021)
Review
Food Science & Technology
Calina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop
Summary: The presence of contaminants in beer has implications for human health and can originate from various sources, such as raw materials, production processes, and factory environment. This study evaluates the presence of contaminants in different beer types and discusses the identified gaps in current risk reduction or elimination strategies.
Article
Biotechnology & Applied Microbiology
C. K. Attchelouwa, C. A. Kouakou-Kouame, L. Ouattara, T. L. S. Amoikon, F. K. N'guessan, S. Marcotte, M. Charmel, M. K. Dje
Summary: In this study, the spoilage potential of isolated yeast, LAB and AAB species was analyzed. The strains were inoculated into tchapalo and stored for 3 days. Most strains grew well or remained stable, except for two strains that decreased throughout storage. Only two strains showed a significant decrease in total soluble solids. The tchapalo samples inoculated with certain LAB and yeast strains were similar to the control, while other strains induced spoilage in appearance, smell, and/or taste of the tchapalo. Spoiled tchapalo showed quantitative and qualitative modifications in certain volatile compounds. These findings provide valuable information for extending the shelf life of tchapalo.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, Francesco Siano, Francesco Addeo, Gianluca Picariello
Summary: In this study, shotgun proteomics was used to identify Rhodotorula mucilaginosa as the microorganism responsible for red-colored slimes on commercial dairy products. This is the first time that shotgun proteomics has been utilized to identify spoilage microorganisms in dairy products, suggesting it as a fast, sensitive, and reliable alternative to conventional methods for microbial identification.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Christos Bontzolis, Iris Plioni, Dimitra Dimitrellou, Konstantina Boura, Maria Kanellaki, Poonam S. Nigam, Athanasios Koutinas
Summary: This work evaluates the antimicrobial activity of fractionated aqueous extract from aniseed and explores its potential industrial application.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)