Brewing Microbiology

312 Pages·1996·7.379 MB·English

by  I. Campbell (auth.), F. G. Priest, I. Campbell (eds.)

Brewing Microbiology
Brewing Microbiology
Second edition
Edited by
F.G. Priest and I. Campbell
International Centre for Brewing and Distilling
Heriot-Watt University
Edinburgh, UK
Springer-Science+Business Media, B.V.
Published by Chapman & Hall, 2-6 Boundary Row, London SE18HN,
UK
ISBN 978-1-4757-4681-5 ISBN 978-1-4757-4679-2 (eBook)
DOI 10.1007/978-1-4757-4679-2
First edition 1987
Second edition 1996
© 1996 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hall in 1996.
Softcover reprint of the hardcover 1s t edition 1996
Typeset in 10/12 Palatino by WestKey Ltd, Falmouth, Cornwall
Apart from any fair dealing for the purposes of research or private study,
or criticism or review, as permitted under the UK Copyright Designs and
Patents Act, 1988, this publication may not be reproduced, stored, or
transmitted, in any form or by any means, without the prior permission in
writing of the publishers, or in the case of reprographic reproduction only
in accordance with the terms of the licences issued by the Copyright
Licensing Agency in the UK, or in accordance with the terms of licences
issued by the appropriate Reproduction Rights Organization outside the
UK. Enquiries concerning reproduction outside the terms stated here
should be sent to the publishers at the London address printed on this
page.
The publisher makes no representation, express or implied, with regard
to the accuracy of the information contained in this book and cannot
accept any legal responsibility or liability for any errors otomissions that
maybe made.
A catalogue record for this book is available from the British Library
Library of Congress Catalog Card Number: 95-70016
~ Printed on permanent acid-free text paper, manufactured in
accordance with ANSI/NISO Z39.48-1992 and ANSI/NlSO Z39.48-1984
(Permanence of Paper).
Contents
List of contributors ix
Preface x
1 Systematics of yeasts 1
1. Campbell
1.1 Classification of yeasts 1
1.2 Nomenclature of yeasts 7
1.3 Properties for identification of yeasts 9
References 10
2 The biochemistry and physiology of yeast growth 13
T.W. Young
2.1 Introduction 13
2.2 Yeast nutrition 14
2.3 Yeast metabolism 15
2.4 Yeast propagation 28
2.5 Brewery fermentation 34
References 40
3 Yeast genetics 43
J.R.M. Hammond
3.1 Introduction 43
3.2 Genetic features of Saccharomyces cerevisiae 44
3.3 The need for new brewing yeasts 48
3.4 Genetic techniques and their application to the analysis
and development of brewing yeast strains 50
3.5 The commercial use of genetically modified brewing
yeasts 73
3.6 Conclusions 74
Acknowledgements 75
References 75
Contents
VI
4 The microflora of barley and malt 83
B. Flannigan
4.1 The microflora of barley 83
4.2 The microflora of malt 96
4.3 Effects of microorganisms on malting 102
4.4 Effects of the microflora on beer and distilled
spirit 107
4.5 Health hazards 111
4.6 Assessment of mould contamination 119
References 120
5 Gram-positive brewery bacteria 127
F.G. Priest
5.1 Introduction 127
5.2 Lactic acid bacteria 128
5.3 Lactobacill us 134
5.4 Pediococcus 147
5.5 Leuconostoc 151
5.6 Homofermentative cocci 152
5.7 Micrococcus and Staphylococcus 153
5.8 Endospore-forming bacteria 154
5.9 Identification of genera of Gram-positive bacteria of
brewery origin 154
5.10 Concluding remarks 156
References 157
6 Gram-negative spoilage bacteria 163
H.J.J. Van Vuuren
6.1 Introduction 163
6.2 Acetic acid bacteria 165
6.3 Enterobacteriaceae 169
6.4 Zymomonas 177
6.5 Anaerobic Gram-negative rods 180
6.6 Megasphaera 183
6.7 Miscellaneous non-fermentative bacteria 183
6.8 Detection, enumeration and isolation 184
6.9 Conclusions 186
Acknowledgements 187
References 187
7 Wild yeasts in brewing and distilling 193
1. Campbell
7.1 Introduction 193
7.2 Detection of wild yeasts 193
7.3 Identification of wild yeasts 198
7.4 Effects of wild yeasts in the brewery 201
Contents vii
7.5 Elimination of wild yeasts 205
References 207
8 Rapid detection of microbial spoilage 209
1. Russell and T.M. Dowhanick
8.1 Introduction 209
8.2 Impedimetric techniques (conductance, capacitance) 211
8.3 Microcalorimetry 214
8.4 Turbidometry 214
8.5 Flow cytometry 215
8.6 AT P bioluminescence 216
8.7 Microcolony method 218
8.8 Direct epifluorescence filter technique 220
8.9 Protein fingerprinting by polyacrylamide gel
electrophoresis 221
8.10 Immunoanalysis 222
8.11 Hybridization using DNA probes 224
8.12 Karyotyping (chromosome fingerprinting) 226
8.13 Polymerase chain reaction 228
8.14 Random amplified polymorphic DNA PCR 230
8.15 Summary 231
References 231
9 Methods for the rapid identification of microorganisms 237
C.S. Gutteridge and F.G. Priest
9.1 What is identification? 237
9.2 Levels of expression of the microbial genome 238
9.3 Identification at the genomic level 241
9.4 Techniques for examining proteins 244
9.5 Methods that examine aspects of cell composition 247
9.6 Developments in techniques for studying morphology and
behaviour 257
9.7 Future trends in rapid identification 264
Acknowledgements 267
References 267
10 Cleaning and disinfection in the brewing industry 271
M. Singh and J. Fisher
10.1 Introduction 271
10.2 Definitions 271
10.3 Standards required within a brewery 272
10.4 Cleaning methods available 275
10.5 Soil composition 280
10.6 Process of detergency 280
10.7 Chemistry of detergents 281
10.8 Caustic and alkaline detergents 282
Contents
V111
10.9 Sequestrants 283
10.10 Acids 286
10.11 Surface active agents 287
10.12 Disinfectants and sanitizers used in breweries 290
10.13 Oxidizing disinfectants 291
10.14 Non-oxidizing disinfectants 294
10.15 Water treabnent 297
10.16 Steam 299
10.17 Summary 299
References 300
Index 301
Contributors
I. Campbell International Centre for Brewing and Distilling, Heriot-Watt
University, Edinburgh EH14 4AS, UK
T.M. Dowhanick Research Department, Labatt Breweries of Canada,
London, Ontario N6A 4M3, Canada
J. Fisher Diversey (FB) Ltd Technical Centre, Greenhill Lane, Riddings,
Derbyshire DL35 4LQ, UK
B. Flannigan International Centre for Brewing and Distilling, Heriot-Watt
University, Edinburgh EH14 4AS, UK
C.S. Gutteridge Reading Scientific Services Ltd, Lord Zuckerman Research
Centre, The University, Whiteknights, PO Box 234, Reading, Berkshire RG6
2LA, UK
J.R.M. Hammond BRF International, Lyttel Hall, Coopers Hill Road,
Nutfield, Redhill, Surrey RHI 4HY, UK
F.G. Priest International Centre for Brewing and Distilling, Heriot-Watt
University, Edinburgh EH14 4AS, UK
I. Russell Research Department, Labatt Breweries of Canada, London,
Ontario, N6A 4M3, Canada
M. Singh Diversey (FB) Ltd Technical Centre, Greenhill Lane, Riddings,
Derbyshire DL35 4LQ, UK
H.J.J. Van Vuuren Department of Microbiology, University of
Stellenbosch, Stellenbosch 7600, South Africa
T.W. Young Department of Biochemistry, University of Birmingham, PO
Box 363, Birmingham B15 2TT, UK
Preface
During the latter part of the last century and the early years of this century,
the microbiology of beer and the brewing process played a central role in
the development of modern microbiology. An important advance was
Hansen's development of pure culture yeasts for brewery fermentations
and the recognition of different species of brewing and wild yeasts. The
discovery by Winge of the life cycles of yeasts and the possibilities of
hybridization were among the first steps in yeast genetics with subsequent
far-reaching consequences. Over the same period the contaminant bacteria
of the fermentation industries were also studied, largely influenced by
Shimwell's pioneering research and resulting in the improvement of beer
quality.
Towards the end of the century, the influence of brewing microbiology
within the discipline as a whole is far less important, but it retains an
essential role in quality assurance in the brewing industry. Brewing
microbiology has gained from advances in other aspects of microbiology
and has adopted many of the techniques of biotechnology. Of particular
relevance are the developments in yeast genetics and strain improvement
by recombinant DNA techniques which are rapidly altering the way
brewers view the most important microbiological components of the
process: yeast and fermentation. Moreover, the changing emphasis in
quality control from traditional plating techniques, which essentially pro
vide a historical account of the process, to new rapid methodologies,
which give up-to-the-minute microbiological status reports of the process
upon which brewers can base decisions, is playing an important role in
the way the modem brewery operates. Developments in other aspects of
brewing, such as packaging under reduced oxygen levels, are affecting
the range of spoilage organisms encountered in beer and have led to
strictly anaerobic bacteria giving spoilage problems. In preparing this
second edition of Brewing Microbiology, we have covered these and other
developments in the microbiology of the brewing process and its products