scholarly journals Microbial communities in retail draft beers and the biofilms they produce

2021 ◽  
Author(s):  
Nikhil Bose ◽  
Daniel P. Auvil ◽  
Erica L. Moore ◽  
Sean D. Moore
Keyword(s):  
Microbial Communities ◽  
Brewing Industry ◽  
Microbial Spoilage ◽  
Beer Brewing ◽  
Beer Industry ◽  
Starting Point ◽  
Beer Spoilage ◽  
Wild Yeasts ◽  
Flavor Profile ◽  
Cleaning Protocol

In the beer brewing industry, microbial spoilage presents a consistent threat that must be monitored and controlled to ensure the palatability of a finished product. Many of the predominant beer spoilage microbes have been identified and characterized, but the mechanisms of contamination and persistence remain an open area of study. Post-production, many beers are distributed as kegs that are attached to draft delivery systems in retail settings where ample opportunities for microbial spoilage are present. As such, restaurants and bars can experience substantial costs and downtime for cleaning when beer draft lines become heavily contaminated. Spoilage monitoring on the retail side of the beer industry is often overlooked, yet this arena may represent one of the largest threats to the profitability of a beer if its flavor profile becomes substantially distorted. In this study, we sampled and cultured microbial communities found in beers dispensed from a retail draft system to identify the contaminating bacteria and yeasts. We also evaluated their capability to establish new biofilms in a controlled setting. Among four tested beer types, we identified over a hundred different contaminant bacteria and nearly twenty wild yeasts. The culturing experiments demonstrated that most of these microbes were viable and capable of joining new biofilm communities. From these data, we provide an important starting point for the efficient monitoring of beer spoilage in draft systems and provide suggestions for cleaning protocol improvements that can benefit the retail community.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Correlation between beer consumption per capita and number of active breweries in the selected European countries

2021 ◽  
Vol 129 ◽  
pp. 02019
Author(s):  
Xénia Szarková ◽  
Radovan Savov
Keyword(s):  
Value Added ◽  
European Countries ◽  
Alcoholic Beverages ◽  
Brewing Industry ◽  
Non Profit ◽  
Craft Beer ◽  
Beer Consumption ◽  
Beer Industry ◽  
Scientific Papers ◽  
Per Capita

Research background: Craft beer is becoming one of the most popular alcoholic beverages globally, during the last decade. Additionally, industrial beer producers started to offer some special craft beer types that prove the rising demand for differentiated beer products. Purpose of the article: Since one of our common fields of interest is the development of the brewing industry, we intended to provide an overview of a recent trend in this sector, which is the expansion of craft breweries. As the data reveals, this trend has been present in various European countries, as well. Therefore, the purpose of this paper is to show that the trend of craft brewing is present in countries with strong brewing history such as Belgium, the Czech Republic, or Germany, and in those countries which are not considered as typical beer producers because of their location and culture. Methods: The information provided in this paper was retrieved mainly from scientific papers that focus on the brewing industry and the craft beer revolution. To be able to offer transparent and understandable results, we retrieved data from the reports of Brewers of Europe, which is a European non-profit association. Therefore, the research methods used are the comparison of quantitative data and correlation. Findings & Value added: The paper provides an overview of the expanding craft beer industry in the selected European countries and how strong the relation between beer consumption per capita (l) and number of active breweries is.

Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry

2019 ◽  
Vol 32 (1) ◽  
pp. 122-138 ◽  
Author(s):  
Vincenzo Alfeo ◽  
Aldo Todaro ◽  
Giuseppina Migliore ◽  
Valeria Borsellino ◽  
Emanuele Schimmenti
Keyword(s):  
Raw Materials ◽  
Hierarchical Cluster ◽  
Brewing Industry ◽  
Content Type ◽  
Sales Channels ◽  
Craft Beer ◽  
Beer Industry ◽  
Critical Issues ◽  
Processing Plants ◽  
Shed Light

Purpose This paper aims to illustrate the organisational and managing models characterising the craft beer producers in Sicily (Southern Italy) and the main issues of the provision of raw materials. Design/methodology/approach A direct survey involving the overall population of 41 craft breweries operating in Sicily in 2016 was carried out. Then 29 questionnaires were collected for exploratory analysis. A hierarchical cluster analysis was also performed out to group companies by similar structural, productive and economic features. Findings The findings of the survey showed a Sicilian craft beer industry characterised by a substantial dependence on the import of malts hops and yeasts and the limited use of local raw materials among brewers. Furthermore, the characteristics of the processing plants and the sales channels appear to influence the diversification of the products and the turnover levels of the Sicilian craft beer producers. Originality/value This is the first study describing the craft brewing industry in Sicily. The findings contribute to enrich the knowledge on the organisational models applied in the craft beer industry. In particular, the findings could contribute to shed light on some critical issues about the provision of raw materials, suggesting possible paths for the successful development of the craft beer industry in the region.

scholarly journals Maternal effects and environmental filtering shape seed fungal communities in oak trees

2019 ◽  
Author(s):  
Tania Fort ◽  
Charlie Pauvert ◽  
Amy E. Zanne ◽  
Otso Ovaskainen ◽  
Thomas Caignard ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Maternal Effects ◽  
Environmental Filtering ◽  
Fungal Communities ◽  
Future Research ◽  
Phenotypic Traits ◽  
List Type ◽  
Elevation Gradients ◽  
Sessile Oak ◽  
Starting Point

SummaryTrees, as foundation species, play a pivotal role in the species interaction networks that constitute forest ecosystems. From the seed stage, they interact with microbial communities that affect their growth, health and fitness. Despite their eco-evolutionary importance, the processes shaping seed microbial communities in natural forests have received little attention.To unravel these processes, we analyzed the microbial communities of seeds collected in populations of sessile oak (Quercus petraea) growing along elevation gradients. We focused on the fungal communities as this group includes seed pathogens. Ecological processes shaping the communities were quantified using joint species distribution models.Fungi were present in all seed tissues, including the embryo. Fungal communities differed significantly among oak populations along the elevation gradients, and among mother trees within the same population. These maternal effects remained significant after seed fall, despite colonization by fungal species on the ground. Associations between tree pathogens and their antagonists were detected in the seeds.Our results demonstrate that both maternal effects and environmental filtering shape seed microbial communities of sessile oak. They provide a starting point for future research aimed at identifying the seed extended phenotypic traits that influence seed dispersal and germination, and seedling survival and growth across environments.

scholarly journals metaGEM: reconstruction of genome scale metabolic models directly from metagenomes

2021 ◽  
Author(s):  
Francisco Zorrilla ◽  
Kiran R. Patil ◽  
Aleksej Zelezniak
Keyword(s):  
Microbial Communities ◽  
Metabolic Modeling ◽  
Large Degree ◽  
Metabolic Model ◽  
Community Level ◽  
Starting Point ◽  
Metabolic Models ◽  
Context Specific ◽  
Genome Scale ◽  
Reference Genomes

AbstractAdvances in genome-resolved metagenomic analysis of complex microbial communities have revealed a large degree of interspecies and intraspecies genetic diversity through the reconstruction of metagenome assembled genomes (MAGs). Yet, metabolic modeling efforts still tend to rely on reference genomes as the starting point for reconstruction and simulation of genome scale metabolic models (GEMs), neglecting the immense intra- and inter-species diversity present in microbial communities. Here we present metaGEM (https://github.com/franciscozorrilla/metaGEM), an end-to-end highly scalable pipeline enabling metabolic modeling of multi-species communities directly from metagenomic samples. The pipeline automates all steps from the extraction of context-specific prokaryotic GEMs from metagenome assembled genomes to community level flux balance simulations. To demonstrate the capabilities of the metaGEM pipeline, we analyzed 483 samples spanning lab culture, human gut, plant associated, soil, and ocean metagenomes, to reconstruct over 14 000 prokaryotic GEMs. We show that GEMs reconstructed from metagenomes have fully represented metabolism comparable to the GEMs reconstructed from reference genomes. We further demonstrate that metagenomic GEMs capture intraspecies metabolic diversity by identifying the differences between pathogenicity levels of type 2 diabetes at the level of gut bacterial metabolic exchanges. Overall, our pipeline enables simulation-ready metabolic model reconstruction directly from individual metagenomes, provides a resource of all reconstructed metabolic models, and showcases community-level modeling of microbiomes associated with disease conditions allowing generation of mechanistic hypotheses.

scholarly journals Brewing Green Beer

2021 ◽  
Vol 8 (4) ◽  
pp. 9-26
Author(s):  
Daniel Pashang Withers
Keyword(s):  
Drug Administration ◽  
New Technologies ◽  
Food And Drug Administration ◽  
Brewing Industry ◽  
Environmental Burden ◽  
Beer Brewing ◽  
Competitive Disadvantage ◽  
Tobacco Tax ◽  
Definition Of

New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.

scholarly journals Das Verb „brauen“ im Helgoländischen: mit Beibehaltung der starken Flexion und reich entwickelter Semantik

Us Wurk ◽  
2020 ◽  
Vol 69 (3-4) ◽  
pp. 105-114
Author(s):  
N. Århammar
Keyword(s):  
20Th Century ◽  
North Sea ◽  
Dictionary Entry ◽  
Figurative Meaning ◽  
Beer Brewing ◽  
The North ◽  
Starting Point ◽  
The North Sea ◽  
The Senses ◽  
Germanic Languages

The verb „brew“ in the North Frisian dialect of the North Sea island of Heligoland is in two respects remarkable: first it has retained its original strong inflection (section 1) and secondly it developed a number of special meanings during the 19/20th century (section 2). I have tried to demonstrate how this great diversity came about: The starting point for thesemantic development was probably the analogy ʽbrew kettleʼ (for beer brewing) ~ ʽsteam boilerʼ (of steam-boats). In a small seafaring nation a shift of meaning from ʽbrew (beer)ʼ → ʽdrive (a ship)ʼ may seem rather natural; less so the further steps via *ʽmove in generalʼ → ʽwalk briskly, runʼ and so on (→ ʽlive, keep house, manage to get on well (as a single)ʼand ʽbe busy, workʼ etc.). Sense 8. of the dictionary entry, a figurative meaning, stands apart, namely ʽconcoct, contrive, prepare, bring about, causeʼ: spec. evil, mischief, trouble, woe (OED). It is noted that this sense was developed in most Germanic languages and it probably represents a much older sprout on the helig. brau-tree than do the senses 2. to 7. Insection 3, I deal with the helig. idiom Bin brau ʽto bring into disorderʼ and the helig.-wfris. parallel uun Bin ~ yn ʼe/ʼt bûn ʽin disorderʼ. – In the appendix the revised and enlarged word article brau with its prefix compounds is presented

scholarly journals The Signal and the Noise: Characteristics of Antisense RNA in Complex Microbial Communities

mSystems ◽  
2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Thomas Yssing Michaelsen ◽  
Jakob Brandt ◽  
Caitlin Margaret Singleton ◽  
Rasmus Hansen Kirkegaard ◽  
Johanna Wiesinger ◽  
...  
Keyword(s):  
Gene Expression ◽  
Microbial Communities ◽  
Antisense Rna ◽  
Antisense Transcription ◽  
Individual Species ◽  
Data Sets ◽  
Antisense Expression ◽  
Noise Characteristics ◽  
Starting Point ◽  
Insight Into

ABSTRACT High-throughput sequencing has allowed unprecedented insight into the composition and function of complex microbial communities. With metatranscriptomics, it is possible to interrogate the transcriptomes of multiple organisms simultaneously to get an overview of the gene expression of the entire community. Studies have successfully used metatranscriptomics to identify and describe relationships between gene expression levels and community characteristics. However, metatranscriptomic data sets contain a rich suite of additional information that is just beginning to be explored. Here, we focus on antisense expression in metatranscriptomics, discuss the different computational strategies for handling it, and highlight the strengths but also potentially detrimental effects on downstream analysis and interpretation. We also analyzed the antisense transcriptomes of multiple genomes and metagenome-assembled genomes (MAGs) from five different data sets and found high variability in the levels of antisense transcription for individual species, which were consistent across samples. Importantly, we challenged the conceptual framework that antisense transcription is primarily the product of transcriptional noise and found mixed support, suggesting that the total observed antisense RNA in complex communities arises from the combined effect of unknown biological and technical factors. Antisense transcription can be highly informative, including technical details about data quality and novel insight into the biology of complex microbial communities. IMPORTANCE This study systematically evaluated the global patterns of microbial antisense expression across various environments and provides a bird’s-eye view of general patterns observed across data sets, which can provide guidelines in our understanding of antisense expression as well as interpretation of metatranscriptomic data in general. This analysis highlights that in some environments, antisense expression from microbial communities can dominate over regular gene expression. We explored some potential drivers of antisense transcription, but more importantly, this study serves as a starting point, highlighting topics for future research and providing guidelines to include antisense expression in generic bioinformatic pipelines for metatranscriptomic data.

scholarly journals Soil Acidobacterial 16S rRNA Gene Sequences Reveal Subgroup Level Differences between Savanna-Like Cerrado and Atlantic Forest Brazilian Biomes

2014 ◽  
Vol 2014 ◽  
pp. 1-12 ◽  
Author(s):  
Elisa C. P. Catão ◽  
Fabyano A. C. Lopes ◽  
Janaína F. Araújo ◽  
Alinne P. de Castro ◽  
Cristine C. Barreto ◽  
...  
Keyword(s):  
16S Rrna ◽  
Microbial Communities ◽  
Atlantic Forest ◽  
Phylogenetic Reconstruction ◽  
Soil Microbial Communities ◽  
Rrna Gene ◽  
Cerrado Vegetation ◽  
Starting Point ◽  
Rrna Sequences ◽  
16S Rrna Sequences

16S rRNA sequences from the phylum Acidobacteria have been commonly reported from soil microbial communities, including those from the Brazilian Savanna (Cerrado) and the Atlantic Forest biomes, two biomes that present contrasting characteristics of soil and vegetation. Using 16S rRNA sequences, the present work aimed to study acidobacterial diversity and distribution in soils of Cerrado savanna and two Atlantic forest sites. PCA and phylogenetic reconstruction showed that the acidobacterial communities found in “Mata de galeria” forest soil samples from the Cerrado biome have a tendency to separate from the other Cerrado vegetation microbial communities in the direction of those found in the Atlantic Forest, which is correlated with a high abundance of Acidobacteria subgroup 2 (GP2). Environmental conditions seem to promote a negative correlation between GP2 and subgroup 1 (GP1) abundance. Also GP2 is negatively correlated to pH, but positively correlated to high Al3+concentrations. The Cerrado soil showed the lowest Acidobacteria richness and diversity indexes of OTUs at the species and subgroups levels when compared to Atlantic Forest soils. These results suggest specificity of acidobacterial subgroups to soils of different biomes and are a starting point to understand their ecological roles, a topic that needs to be further explored.

scholarly journals RESÍDUOS DA INDÚSTRIA CERVEJEIRA NA PRODUÇÃO DE NOVOS SUBSTRATOS PARA O CULTIVO DO COGUMELO Ganoderma lucidum

2020 ◽  
Vol 35 (2) ◽  
pp. 265-275
Author(s):  
Ana Claudia Chimini ◽  
Dalvan Pereira Abilio ◽  
Otavio Augusto Pessotto Alves Siqueira ◽  
Meire Cristina Nogueira de Andrade ◽  
Olívia Gomes Martins
Keyword(s):  
Ganoderma Lucidum ◽  
Evaluation Criteria ◽  
Chemical Characterization ◽  
Sao Paulo ◽  
São Paulo ◽  
Brewing Industry ◽  
Beer Industry ◽  
Before And After ◽  
E Mail

RESÍDUOS DA INDÚSTRIA CERVEJEIRA NA PRODUÇÃO DE NOVOS SUBSTRATOS PARA O CULTIVO DO COGUMELO Ganoderma lucidum   ANA CLAUDIA CHIMINI1, DALVAN PEREIRA ABILIO2, OTAVIO AUGUSTO PESSOTTO ALVES SIQUEIRA3, OLÍVIA GOMES MARTINS4, MEIRE CRISTINA NOGUEIRA DE ANDRADE5   1Graduanda em Engenharia Agronômica, Universidade do Sagrado Coração. Endereço: Rua Irmã Arminda 10-50, Jardim Brasil, CEP:17011-160, Bauru, São Paulo, Brasil. E-mail: [email protected] 2Graduando em Ciências Biológicas, Universidade do Sagrado Coração. Endereço: Rua Irmã Arminda 10-50, Jardim Brasil, CEP:17011-160, Bauru, São Paulo, Brasil. E-mail: [email protected] 3Mestre em Agronomia ,Universidade Estadual Paulista “Júlio Mesquita Filho”, Faculdade de Ciências Agronômicas de Botucatu. Endereço: Rua José Barbosa de Barros 3780, Av. Universitária Altos do Paraíso, CEP: 18610-034, Botucatu, São Paulo, Brasil. E-mail: [email protected] 4Doutoranda em Agronomia – Energia na Agricultura, Universidade Estadual Paulista “Júlio Mesquita Filho”, Faculdade de Ciências Agronômicas de Botucatu. Endereço: Rua José Barbosa de Barros 3780, Av. Universitária Altos do Paraíso, CEP: 18610-034, Botucatu, São Paulo, Brasil. E-mail: [email protected] 5Doutora em Agronomia, docente permanente do Programa de Pós-graduação em Agronomia – Energia na Agricultura, Universidade Estadual Paulista “Júlio Mesquita Filho”, Faculdade de Ciências Agronômicas de Botucatu. Endereço: Rua José Barbosa de Barros 3780, Av. Universitária Altos do Paraíso, CEP: 18610-034, Botucatu, São Paulo, Brasil. E-mail: [email protected]   RESUMO: Este estudo objetivou avaliar o potencial de três resíduos da indústria cervejeira (bagaço de malte, fermento e proteína) na suplementação de substratos para o cultivo de duas linhagens de Ganoderma lucidum (FF e M). Para isto, foi realizado um delineamento experimental 2x4 (linhagens x substratos), totalizando oito tratamentos. Os substratos foram preparados, esterilizados e acondicionados em pacotes de PEAD que, posteriormente, foram inoculados e incubados. Os cogumelos foram colhidos e pesados até o fim do ciclo de cultivo. Foram colhidas amostras dos substratos antes e depois do cultivo para caracterização química. Quanto ao potencial dos resíduos, levaram-se como critérios de avaliação a caracterização química dos substratos e a produção (massa de basidiomas frescos). Os dados foram submetidos à análise estatística. Verificou-se que para a linhagem FF de G. lucidum, o substrato que proporcionou o melhor desempenho de massa foi o suplementado com bagaço de malte (BM), resultando em uma média de 48,3g. Portanto, concluiu-se que, dentre os resíduos de cervejaria avaliados, o bagaço de malte foi o mais recomendado para o cultivo de G. lucidum.   Palavras-chave: aproveitamento, bagaço de malte, fungos.   WASTES FROM BEER INDUSTRY IN THE PRODUCTION OF NEW SUBSTRATES FOR Ganoderma lucidum MUSHROOM CULTIVATION   ABSTRACT: This study aimed to evaluate the potential of three residues from the brewing industry (malt bagasse, yeast and protein) in the supplementation of substrates for cultivation of two Ganoderma lucidum strains (FF and M). The experimental design was a 2 x 4 (strains x substrates), totalizing 8 treatments. The substrates were prepared, sterilized and packed in HDPE, which were later inoculated and incubated. The mushrooms were harvested and weighed until the end of the cultivation cycle. Samples of substrates were taken before and after cultivation for chemical characterization. As for the potential of the residues, the chemical characterization of the substrates and the production (fresh basidiomas mass) were taken as evaluation criteria. The data were submitted to statistical analysis. It was found that for the FF strain of G. lucidum, the substrate that provided the best mass performance was supplemented with malt bagasse (MB), resulting in an average of 48.3 g. Therefore, it was concluded that, among the brewery residues evaluated, the malt bagasse was the most recommended for the cultivation of G. lucidum.   Keywords: Repurposing, malt bagasse, fungi.

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