Microbiological Analyses of Dry and Slurry Yeasts for Brewing
Marisa Manzano1,2, Cristina Giusto1, Ingrid Bartolomeoli1, Stefano Buiatti1 and Giuseppe Comi1
1 Department of Food Science, via Marangoni 97, 33100 Udine, Italy.
2 Corresponding author. E-mail: marisa.manzano@uniud.it
J. Inst. Brew. 111(2), 203–208, 2005 | VIEW ARTICLE
ABSTRACT
Classical microbiological methods in association with molecular methods (DNA amplification, Temperature Gradient Gel Electrophoresis (TGGE) and Denaturing Gradient Gel Electrophoresis (DGGE) were used. These methods, developed to rapidly analyze microbial communities on the basis of sequence-specific separation of DNA amplicons, allowed the detection of DNA differences in the amplicons tested and the identification of the strains analyzed by the comparison of unknown sequences with sequences of known species. TGGE allowed the comparison of the different Saccharomyces cerevisiae strains used in brewing while DGGE allowed the identification of lactic acid bacteria (LAB) in beer. These methods are a reliable tool for fast comparison of strains of Saccharomyces cerevisiae collected from different craft breweries where they were used as starters to check the presence of possible yeast contaminants in the brewing process and for rapid LAB identification.
Key words:
Beer, lactic acid bacteria, PCR-DGGE, PCR-TGGE, Saccharomyces cerevisiae.
Publication no. G-2005-0831-285 ©2005 The Institute & Guild of Brewing