Kvasny Prum. 2013; 59(9): 246-257 | DOI: 10.18832/kp2013025

Brewing microbiology - wild yeasts and methods of their detection.Peer-reviewed article

Dagmar MATOULKOVÁ, Jana KOPECKÁ, Petra KUBIZNIAKOVÁ
1 Výzkumný ústav pivovarský a sladařský, a.s.,
2 Ústav experimentální biologie, Přírodovědecká fakulta, Masarykova Univerzita, Kotlářská 2, 611 37, 602 00 Brno

This survey is focused on the techniques of detection of wild yeasts in brewery laboratory. The experimental part of the work deals with the ability of 19 strains of culture and wild yeasts to grow on wort, hopped-wort and lysine agar, and on media containing monoiodacetic acid, crystal violet and copper sulphate. Growth of yeasts on WLN agar, on MYGP agar with actidione and on MYGP agar at 37°C was also monitored. Photographs of representative colonies of yeast strains on various agar media are presented. The practical usefulness of the media in brewery laboratory was evaluated.This survey is focused on the techniques of detection of wild yeasts in brewery laboratory. The experimental part of the work deals with the ability of 19 strains of culture and wild yeasts to grow on wort, hopped-wort and lysine agar, and on media containing monoiodacetic acid, crystal violet and copper sulphate. Growth of yeasts on WLN agar, on MYGP agar with actidione and on MYGP agar at 37°C was also monitored. Photographs of representative colonies of yeast strains on various agar media are presented. The practical usefulness of the media in brewery laboratory was evaluated.

Keywords: microbial contamination of beer, wild yeast, Saccharomyces, non-Saccharomyces, "S. diastaticus", superattenuation, cultivation media

Received: March 21, 2013; Accepted: July 2, 2013; Published: September 1, 2013 

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