Investigation of beer-spoilage ability ofDekkera/Brettanomycesyeasts and development of multiplex PCR method for beer-spoilage yeasts

Autor:	Koji Suzuki, Kazumaru Iijima, Masayuki Aizawa, Hiromi Yamagishi, Shizuka Asano, Satoshi Shimotsu
Rok vydání:	2015
Předmět:	business.industry Brettanomyces education Food spoilage Saccharomyces cerevisiae food and beverages Biology biology.organism_classification Yeast Microbiology Multiplex polymerase chain reaction behavior and behavior mechanisms Brewing Anomala Internal transcribed spacer business human activities Food Science
Zdroj:	Journal of the Institute of Brewing. 121:177-180
ISSN:	0046-9750
Popis:	There have been many beer-spoilage incidents caused by wild yeasts. Saccharomyces cerevisiae, Dekkera anomala and D. bruxellensis have been recognized as beer-spoilage yeasts in the brewing industry. In contrast, the beer spoilage ability of Brettanomyces custersianus has not been well characterized, although this species was isolated from beer. In this study, the beer-spoilage ability of currently described Dekkera/Brettanomyces yeast species was investigated. As a consequence, D. anomala, D. bruxellensis and B. custersianus were shown to grow in commercial beers. On the other hand, the remaining two Brettanomyces species, B. naardenensis and B. nanus, did not grow in beer. These results indicate that B. custersianus should be recognized as a beer-spoilage species, in addition to S. cerevisiae, D. anomala, and D. bruxellensis. Therefore we developed multiplex polymerase chain reaction (PCR) for the simultaneous detection and identification of B. custersianus and the other beer-spoilage yeast species. For this purpose, PCR primers were designed in the internal transcribed spacer region or 26S rDNA, and each PCR product was made in different sizes to easily discriminate the species from electrophoretic results. Specificity, reactivity and sensitivity of the designed primers were evaluated. As a result, the developed multiplex PCR method was shown to have high specificity and reactivity, and therefore was considered as an effective tool to identify beer-spoilage yeast species. This tool can contribute to microbiological quality assurance in breweries. Copyright © 2015 The Institute of Brewing & Distilling
Databáze:	OpenAIRE
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