Brewing Microbiology

Transcription

1 Brewing Microbiology

2 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.

3 Published by Chapman & Hall, 2-6 Boundary Row, London SE18HN, UK ISBN ISBN (ebook) DOI / First edition 1987 Second edition Springer Science+Business Media Dordrecht Originally published by Chapman & Hall in Softcover reprint of the hardcover 1 st 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: ~ Printed on permanent acid-free text paper, manufactured in accordance with ANSI/NISO Z and ANSI/NlSO Z (Permanence of Paper).

4 Contents List of contributors Preface 1 Systematics of yeasts 1 1. Campbell 1.1 Classification of yeasts Nomenclature of yeasts Properties for identification of yeasts 9 References 10 2 The biochemistry and physiology of yeast growth 13 T.W. Young 2.1 Introduction Yeast nutrition Yeast metabolism Yeast propagation Brewery fermentation 34 References 40 3 Yeast genetics 43 J.R.M. Hammond 3.1 Introduction Genetic features of Saccharomyces cerevisiae The need for new brewing yeasts Genetic techniques and their application to the analysis and development of brewing yeast strains The commercial use of genetically modified brewing yeasts Conclusions 74 Acknowledgements 75 References 75 ix x

5 VI Contents 4 The microflora of barley and malt 83 B. Flannigan 4.1 The microflora of barley The microflora of malt Effects of microorganisms on malting Effects of the microflora on beer and distilled spirit Health hazards Assessment of mould contamination 119 References Gram-positive brewery bacteria 127 F.G. Priest 5.1 Introduction Lactic acid bacteria Lactobacill us Pediococcus Leuconostoc Homofermentative cocci Micrococcus and Staphylococcus Endospore-forming bacteria Identification of genera of Gram-positive bacteria of brewery origin Concluding remarks 156 References Gram-negative spoilage bacteria 163 H.J.J. Van Vuuren 6.1 Introduction Acetic acid bacteria Enterobacteriaceae Zymomonas Anaerobic Gram-negative rods Megasphaera Miscellaneous non-fermentative bacteria Detection, enumeration and isolation Conclusions 186 Acknowledgements 187 References Wild yeasts in brewing and distilling Campbell 7.1 Introduction Detection of wild yeasts Identification of wild yeasts Effects of wild yeasts in the brewery 201

6 Contents vii 7.5 Elimination of wild yeasts 205 References Rapid detection of microbial spoilage Russell and T.M. Dowhanick 8.1 Introduction Impedimetric techniques (conductance, capacitance) Microcalorimetry Turbidometry Flow cytometry A TP bioluminescence Microcolony method Direct epifluorescence filter technique Protein fingerprinting by polyacrylamide gel electrophoresis Immunoanalysis Hybridization using DNA probes Karyotyping (chromosome fingerprinting) Polymerase chain reaction Random amplified polymorphic DNA PCR Summary 231 References Methods for the rapid identification of microorganisms 237 C.S. Gutteridge and F.G. Priest 9.1 What is identification? Levels of expression of the microbial genome Identification at the genomic level Techniques for examining proteins Methods that examine aspects of cell composition Developments in techniques for studying morphology and behaviour Future trends in rapid identification 264 Acknowledgements 267 References Cleaning and disinfection in the brewing industry M. Singh and J. Fisher 10.1 Introduction 10.2 Definitions 10.3 Standards required within a brewery 10.4 Cleaning methods available 10.5 Soil composition 10.6 Process of detergency 10.7 Chemistry of detergents 10.8 Caustic and alkaline detergents

7 V111 Contents Index 10.9 Sequestrants Acids Surface active agents Disinfectants and sanitizers used in breweries Oxidizing disinfectants Non-oxidizing disinfectants Water treabnent Steam Summary References

8 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

9 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 provide 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

10 Preface xi while retaining the comprehensive yet specialist treatment of the first edition. Once again, we thank the authors for their contributions and Nigel Balmforth of Chapman & Hall for his help and encouragement in the preparation of the book. Fergus G. Priest, lain Campbell